| Abstract
| - Free radicals are considered to be important causative factors in the development of cancer andcardiovascular diseases. This relationship has led to interest in evaluating the antioxidant capacitiesof many dietary supplements. Fermented soybean extract is produced by symbiotic fermentation oforganic soybean with 20 types of Lactobacillus and yeast. In vitro and in vivo models are used in thisstudy to evaluate the antioxidant effect of fermented soybean extract. Several in vitro models areused to detect the antioxidant capacity of the fermented soybean extract, which is compared to vitaminC and Trolox. The results demonstrate that the fermented soybean extract has strong antioxidantactivity against unsaturated fatty acid peroxidation compared to vitamin C and Trolox. By the meansof the test system developed by Y. Toshiki et al., it is shown that the fermented soybean extract canfunction both as an antioxidant and as a free radical acceptor that can convert free radicals intoharmless substances through an energy-decreasing procedure. An in vivo study examines the effectsof fermented soybean extract on the activity of antioxidant enzymes. The activities of the antioxidantenzymes (AOE) including total superoxide dismutase (SOD), catalase (CAT), and glutathioneperoxidase (GPX) are measured in liver, kidney, and brain from male Sprague−Dawley rats. Theactivities of CAT, SOD, and GPX are increased in the liver. However, the SOD activity is decreasedin the kidney. SOD and GPX activities are decreased in the brain. These results lead to the conclusionthat fermented soybean extract not only has antioxidant activity but also has an effect on the activityof antioxidant enzymes in liver. Keywords: Fermented soybean extract; antioxidant; antioxidant enzymes; free radicals; symbioticfermentation; superoxide dismutase; catalase; glutathione peroxidase
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