Prevention of Glycation
Fermented Soybean
Obesity is a chronic complex disease defined by excessive fat deposits that can impair health. Obesity can lead to increased risk of type 2 diabetes and heart disease, it can affect bone health and reproduction, it increases the risk of certain cancers. Obesity influences the quality of living, such as sleeping or moving.
_edited.png)
Fermenting with
Aspergillus saitoi
Hydroxylated Isoflavone 5%
Excessive sugar consumption not only accelerates glycation but also stimulates the brain's reward centre, triggering cravings. High sugar intake prompts the release of dopamine, a neurotransmitter linked to pleasure and reward. Repeated activation of this reward system fosters a cycle of dependence, making it increasingly difficult to resist sugar cravings. As sugar consumption increases, so does the challenge of breaking this cycle, leading to overindulgence. This, in turn, amplifies the glycation process, accelerating premature aging and increasing the risk of various health issues.
Glycation is a biochemical process where sugar molecules, such as glucose, bind to proteins, fats, or nucleic acids without needing enzymes. One of the latest theories indicates that glycation leads to the formation of deleterious compounds known as Advanced Glycation End-products (AGEs). Over time, the buildup of advanced glycation end-products can harm tissues and cells, contributing to aging and chronic conditions such as diabetes, heart disease, and Alzheimer's disease.
What is Glycation?
UNIFINE® is material produced by fermenting soy extract containing isoflavones with Aspergillus saitoi.
We succeeded in developing a raw material that is composed mainly of the anti-aging material, “8-hydroxyisoflavones”, with a high anti-glycation effect, by fermenting soybean extract with Aspergillus oryzae.
Fermented isoflavone suppressed the generation of aging-causing substances 1,800 times more than non-fermented isoflavone.
Function
_edited.png)
Recommended Dosage : 100 mg
Clinal Studies
Fluorescent AGEs formation prevention function of fermented soybean seed isoflavone at glycation reaction between glucose and model proteins (human blood albumin (HAS), collagen (COL), elastin (ELA) and keratin (KER)) was evaluated (Fig. 1 & 2). At the reaction system using HAS as the model protein, fluorescent AGEs formation prevention function of fermented soy bean seed isoflavone was recognized and that was found significantly higher than that of soybean seed isoflavone before fermentation (Fig.1). And also, at the reaction systems using COL, ELA and KER, significant fluorescent AGEs formation prevention function of fermented soybean seed isoflavones was recognized (Fig. 2a-2c).
Further, the function to above four model proteins was found to be stronger than that of aminoguanidine, the positive standard, in all the reactions. By the way, aminoguanidine which shows the prevention of glycation reaction has been developed as diabetes drug.
Application
