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

It has been shown by chromatography that aglycone, glucoside, acetylglucoside and malonylglucoside isoflavone extracts prepared from soybean cake showed better antioxidant activities than isoflavone standards. Consequently, the aim of this study was to evaluate the protective effects of these isoflavone extracts against ultraviolet B (UVB)induced keratinocyte damage. Our results demonstrated that these soybean cake isoflavone extracts could inhibit UVB-induced keratinocyte death. Moreover, they could inhibit UVBinduced intracellular release of hydrogen peroxide (H2O2) Furthermore, these isoflavone extracts differentially inhibited UVB-induced MAPK phosphorylation. The ERK1/2 and p38 phosphorylation was not inhibited by all tested isoflavone extracts, whereas JNK phosphorylation was inhibited by group I to group III isoflavone extracts. Since these isoflavone extracts are relative stable and easily obtained than the isoflavone standards, we suggest that soybean cake may be a useful potential source for developing effective skin care agents in against photoaging.