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Protective Effects of Soy Protein on the Peroxidizability of Lipoproteins in Cerebrovascular Diseases¹

^* The Second Department of Internal Medicine, Hirosaki University School of Medicine, Aomori-ken, Japan ^** Beijing Research Center for Immunology, Beijing, People's Republic of China ^*** Reimeikyo Rehabilitation Hospital, Aomori-ken, Japan ^**** Faculty of Agriculture, Department of Food Chemistry, Tohoku University, Sendai, Japan

To study the mechanism of dyslipoproteinemia, lipoproteins [very low density lipoprotein (VLDL), low density lipoprotein (LDL) and high density lipoprotein (HDL)] were isolated from stroke patients and healthy persons by ultracentrifugation. Lipoproteins were dialyzed into copper dichloride solution to study the effects of soycreme administration on lipoprotein peroxidation. Blood was drawn from 15 patients with cerebral thrombosis who were not administered soycreme, 10 patients with cerebral thrombosis who were administered soycreme and 11 healthy persons. The lipoproteins were dialyzed into 5 mol/l copper dichloride solution for various lengths of time, and then lipid constituents in the lipoproteins were measured by thin-layer chromatography. After the dialysis, percentages of cholesteryl ester and triglyceride in various lipoproteins decreased significantly (P < 0.05 or 0.01) in both patient groups and in healthy persons. Spot X₁ was found between triglyceride and free fatty acid on the thin-layer chromatography, and spot X₂ was located between free fatty acid and free cholesterol after dialysis. Spots X₁ and X₂ reflect lipoprotein peroxidation. Percentages of these spots were higher in VLDL, LDL and HDL in the patient groups than in the healthy subjects. Soycreme administration suppressed the appearance of spots X₁ and X₂. Furthermore, blood cholesterol concentrations were reduced by the administration of soy protein. Thus, soy may be useful in the prevention and/or treatment of atherosclerosis.

KEY WORDS: • soy protein • peroxidized lipoprotein • peroxidized low density lipoprotein • protection of peroxidized lipoprotein

¹ Presented at the First International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, held in Mesa, AZ, February 20–23, 1994. The symposium was sponsored by Protein Technologies International, the soybean growers from Nebraska, Indiana, and Iowa and the United Soybean Board. Guest editors for this symposium were Mark Messina, 1543 Lincoln Street, Port Townsend, WA 98368, and John W. Erdman, Jr., Division of Nutritional Sciences, University of Illinois, Urbana, IL 61801-3852.

² To whom correspondence should be addressed: The Second Department of Internal Medicine, Hirosaki University School of Medicine, 5 Zaifu-Cho, Hirosaki-City 036, Aomori-Ken, Japan.

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