2020
Evaluating Anti-inflammatory Effects of Bioactive Compounds in Soybean Sprout through a Mouse Model of Chronic Inflammation
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Contributor/Checkoff:
Nebraska Soybean Board
Category:
Food
Keywords:
Human foodHuman health
Parent Project:
Identification of the chemical components of soybean seed and sprout related to anti-inflammatory activity
Lead Principal Investigator:
Toshihiro Obata, University of Nebraska
Co-Principal Investigators:
Project Code:
1738
Contributing Organization (Checkoff):
Nebraska Soybean Board
$24,648
Institution Funded:
University of Nebraska at Lincoln
$24,648
Brief Project Summary:

The ultimate goal of the project is to evaluate the health beneficial effect of soybean-derived dietary bioactive compounds in reducing the occurrence of chronic metabolic diseases through an animal model. Chronic metabolic disease is one of the significant threats to the health of the US citizen. In our FY19 study, we have identified the alteration in the levels of metabolites and peptides after gastrointestinal digestion, during sprouting of soybean which potentially results into enhanced anti-inflammatory activity. Thus, the primary objective of this proposed project is to evaluate the effect of different bioactive compounds of germinated soybeans in exhibiting anti-inflammatory effect....

Unique Keywords:
#foods use
Information And Results
Project Deliverables

FY2020 study will evaluate the in-vivo health beneficial effect of sprouted soybeans through a mouse model of chronic inflammation. Metabolomics analysis of animal tissues will elucidate the mode of action of soybean derived chemicals and will identify further bioactive compounds. The proposed research will be the first of its kind to examine the efficacy of germination-derived anti-inflammatory bioactive compounds from soybean to combat and manage the chronic inflammation induced metabolic disorders. Successful completion of this project will improve the knowledge regarding the health beneficial effect of soybean consumption and thus will enhance the use of soybean as a functional food.

Final Project Results

Updated February 12, 2021:

View uploaded report PDF file

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.