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The impact of soy products, isoflavones, and Lactobacillus acidophilus on iron status and morphological parameters in healthy female rats

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-6734-6271
cris.virtual.author-orcid0000-0001-8417-2245
cris.virtual.author-orcid0000-0002-0937-8427
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid9510fdb3-2b25-4ccb-baf7-442036593f18
cris.virtualsource.author-orcidedf63522-bb89-4788-a8d3-9c3f3858875b
cris.virtualsource.author-orcid31a85399-18e5-444d-b0c6-96b441dd2551
dc.abstract.enBackground: Isoflavones and probiotics are two major factors involved in bone health. Osteoporosis and dis turbances in iron (Fe) levels are common health problems in aging women. This study aimed to analyze how soybean products, daidzein, genistein, and Lactobacillus acidophilus (LA) affect Fe status and blood morphological parameters in healthy female rats. Methods: A total of 48 Wistar rats aged 3 months were randomly divided into six groups. The control group (K) received a standard diet (AIN 93 M). The remaining five groups received a standard diet supplemented with the following: tempeh flour (TP); soy flour (RS); daidzein and genistein (DG); Lactobacillus acidophilus DSM20079 (LA); as well as a combination of daidzein, genistein, and L. acidophilus DSM20079 (DGLA). After 8 weeks of intervention, blood samples of the rats were collected for morphological analysis, whereas tissue samples were collected and kept at 80 ◦ C until Fe analysis. Red blood cells, hemoglobin, hematocrit, mean corpuscular volume (MCV), mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, platelets (PLTs), red cell distribution width, white blood cells, neutrophils (NEUT), lymphocytes (LYM), monocytes, eosinophils (EOS), and basophils were measured for blood morphological analysis. Fe concentrations were determined using f lame atomic spectrometry. For statistical analysis, an ANOVA test for significance at the 5 % level was used. The relationship between tissue Fe levels and blood morphological parameters was determined using Pearson’s correlation. Results: Although no significant differences were observed in the Fe content between all diets, the TP group showed significantly higher levels of NEUT and lower levels of LYM than the control group. Compared with the DG and DGLA groups, the TP group showed a dramatically higher PLT level. In addition, the RS group showed significantly higher Fe concentrations in the spleen compared with the standard diet. Compared with the DG, LA, and DGLA groups, the RS group also showed significantly higher Fe concentrations in the liver. Compared with the TP, DG, LA, and DGLA groups, the RS group showed dramatically higher Fe concentrations in the femur. Pearson’s correlations between blood morphological parameters and Fe levels in tissues were observed, espe cially a negative correlation between the Fe level in the femur and the NEUT concentration ( 0.465) and a strong positive correlation between the Fe level in the femur and the LYM concentration (0.533). Conclusion: Soybean flour was found to increase Fe levels in rats, whereas tempeh may alter anti-inflammatory blood parameters. Isoflavones and probiotics did not affect Fe status in healthy female rats.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Żywienia Człowieka i Dietetyki
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorHarahap, Iskandar Azmy
dc.contributor.authorKuligowski, Maciej
dc.contributor.authorSchmidt, Marcin
dc.contributor.authorSuliburska, Joanna
dc.date.access2025-07-07
dc.date.accessioned2025-10-27T12:36:39Z
dc.date.available2025-10-27T12:36:39Z
dc.date.copyright2023-04-28
dc.date.issued2023
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,6
dc.description.numberJuly 2023
dc.description.points100
dc.description.versionfinal_published
dc.description.volume78
dc.identifier.doi10.1016/j.jtemb.2023.127183
dc.identifier.eissn1878-3252
dc.identifier.issn0946-672X
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5493
dc.identifier.weblinkhttp://www.sciencedirect.com/science/article/pii/S0946672X23000597
dc.languageen
dc.relation.ispartofJournal of Trace Elements in Medicine and Biology
dc.relation.pagesart. 127183
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.ensoy
dc.subject.entempeh
dc.subject.enisoflavones
dc.subject.enprobiotics
dc.subject.eniron
dc.subject.enblood morphology
dc.subject.enfemale rats
dc.titleThe impact of soy products, isoflavones, and Lactobacillus acidophilus on iron status and morphological parameters in healthy female rats
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume78