UVB-Protective Effects of Isoflavone Extracts from Soybean Cake in Human Keratinocytes

• Main Authors: Chi-Feng Hung, Chieh-Chen Huang, Ying-Ting Chen, Tsai-Hua Kao, Bing-Huei Chen, Jia-You Fang, Wen-Bin Wu, Han-Sun Chiang
• Format: Article
• Language: English
• Published: MDPI AG 2007-07-01
• Series: International Journal of Molecular Sciences
• Subjects: isoflavone; keratinocyte; UVB.
• Online Access: http://www.mdpi.com/1422-0067/8/7/651/

It has been shown by chromatography that aglycone, glucoside, acetylglucosideand malonylglucoside isoflavone extracts prepared from soybean cake showed betterantioxidant activities than isoflavone standards. Consequently, the aim of this study was toevaluate the protective effects of these isoflavone extracts against ultraviolet B (UVB)-induced keratinocyte damage. Our results demonstrated that these soybean cake isoflavoneextracts could inhibit UVB-induced keratinocyte death. Moreover, they could inhibit UVB-induced intracellular release of hydrogen peroxide (H2O2) Furthermore, these isoflavoneextracts differentially inhibited UVB-induced MAPK phosphorylation. The ERK1/2 andp38 phosphorylation was not inhibited by all tested isoflavone extracts, whereas JNKphosphorylation was inhibited by group I to group III isoflavone extracts. Since theseisoflavone extracts are relative stable and easily obtained than the isoflavone standards, wesuggest that soybean cake may be a useful potential source for developing effective skincare agents in against photoaging.