Title:Immunomodulatory Effects of Soybeans and Processed Soy Food Compounds
VOLUME: 7 ISSUE: 2
Author(s):Hiroyuki Tezuka and Shinjiro Imai
Affiliation:Department of Biodefense Research, Medical Research Institute, Tokyo Medical and Dental University, 1-5-45, Yushima, Bunkyo-ku, Tokyo 113-8510, Japan.
Keywords:Anti-inflammatory, flavonoid, inflammation, isoflavone, saponin, soybean.
Abstract:Inflammation is an immune response against both internal and external antigens in organisms,
particularly in mammals, and includes both uncontrolled chronic and low-grade inflammations.
Uncontrolled chronic inflammation often leads to severe diseases such as vascular disease, arthritis,
cancer, diabete, allergy, and autoimmunity. On the other hand, low-grade inflammation is recognized
as a relationship between obesity and risk of metabolic syndrome. Elevated production of pro-inflammatory cytokines and
mediators is commonly observed in patients with uncontrolled or low-grade inflammation-associated diseases. Plants have
been generated phytochemicals to overcome inflammations and infections through evolution. Phytochemicals belong to
alkaloids, polyphenols, flavonoids, coumarins, and terpenoids. The consumption of soybeans plays a role in immune
modulation through their components such as isoflavones, saponins, and anthocyanins. Recently, it was reported that the
application of phytochemicals into patients with inflammatory diseases improves their symptoms. Therefore, it is important
to identify novel phytochemicals with immunomodulatory activities. This review introduces and discusses recent advances
and patents regarding soybean or processed soy food compounds which exhibit immunomodulatory activity in
immune diseases, particularly allergy, by mediating the suppression of inflammatory pathways.
