Ameliorating Effect of Standardized Extract From Textured Soy Protein (Glycine max L.) on Memory Deficit and Learning Insufficiency in Scopolamine-induced Amnesia

Introduction: Textured soy protein (TSP) and nuts are two processed forms of soybean (Glycine max L.) that are widely consumed for nutritional purposes in Iran. Recently, we have reported the antioxidant and anticholinesterase effects of raw soybean (RS) attributed to isoflavones, such as genistein. In this work, we aimed to compare in vitro antioxidant and anticholinesterase effects of TSP, nuts, and RS to select the most effective one for learning capacity and spatial memory studies. Methods: Genistein content was determined using high-performance thin layer chromatography (HPTLC), while diphenylpicrylhydrazil (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) were used to study antioxidant evaluation and Ellman’s colorimetric method was used to measure anticholinesterase. TSP extract (TSPE) was administered to male rats (100 mg/kg, 200 mg/kg and 400 mg/kg, intraperitoneally [i.p] for 7 days) before scopolamine injection (1 mg/kg). Learning capacity and spatial memory were evaluated using passive avoidance test (PAT) and Morris water maze (MWM) methods compared to physostigmine and piracetam. Results: The greatest antioxidant and anticholinesterase effect was observed for TSPE, which significantly prolonged initially latency in PTA (P<0.05) and improved all indicators in the MWM test at 200 mg/kg. Conclusion: The memory-improving effect of TSPE may be due to its antioxidant and anticholinesterase effect as well as neuroprotective effects of its isoflavones.