الفهرس 
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Abstract
Soy bean is one of the main sources of bioactive phytoestrogenic compounds (plant estrogens) called isoflavones. Their structural and functional similarity to estrogens allows the isoflavones to elicit estrogenic or anti-estrogenic effects and affect a number of the estrogen-regulated systems including the reproductive system. Moreover, soybean sauce and isoflavones may improve the antioxidants properties.
Aim of the work:
The present work was carried out to study the differential effect of low and high doses supplementation of soy bean sauce on male and female rats using different techniques.
Materials and Methods:
Forty-eight male and female rats were divided into 6 groups of 8 rats each for both sexes. 1st and 2nd groups served as control male and female rats, respectively were kept untreated. 3rd group of male rats and 5th group of female rats were treated orally by gavage with 1.3 ml/kg.b.w for 30 days. 4th group of male rats and 6 th group of female rats were treated with 2.6 ml/kg b.w of soy bean sauce for 15 days and left for recovery for 15 days. Every day the total body weight for every rat in previous groups were measured. On the thirty-one day of the experimental onset, all the animals were sacrificed for collection of blood; and ovaries and testis for histopathological and molecular studies. Antigens of different related functions as the levels of P53, C-casp-3, Bax and Bcl-2 were investigated by western blot analysis. Total blood serum protein fractions, white blood cell differential count and red blood cell and body weight were also studied.
Results:
Soy bean sauce orally intake caused no significant change in the body weight of male and female rats versus those of control.
Low dose of soy bean sauce significantly decreased platelets and total WBCs and increased eosinophils and lymphocytes counts in males, and significantly decreased monocytes and eosinophils levels in females, but did not affect the other CBC parameters. Whereas high dose with recovery significantly increased and decreased monocytes levels in males and females respectively, but did not changed all the other CBC parameters in both sexes.
Soy bean sauce intake at high dose for 15 days then left for recovery caused a significant increase of transferrin level in males versus those of control and low dose groups. While, low and high doses non-significantly affect transferrin level in females versus those of control rats
Soy bean sauce intake at low dose, significantly increased the albumin level in males versus those of control rats. While, both low and high dose non-significantly affect albumin level in females versus those of control rats.
Soy bean sauce intake at low and high doses, significantly decreased the antitrypsin level in males versus those of control rats. While, both low and high dose non-significantly affect antitrypsin level in females versus those of control rats.
Soy bean sauce intake at low dose significantly increased IgG light chain level in males versus those of control rats, but non-significantly affect IgG light chain level in in females versus those of control rats. Both sexes supplemented with high dose with recovery showed a non-significant change in IgG light chain level.
Soy bean sauce intake at low and high doses, significantly stimulated the levels of P53, C.casp.3, Bax in testis versus those of control male rats, but only low dose significantly increased Bcl-2 level.
Soy bean sauce intake at low and high doses, non-significantly increased and decreased the level of endogenous P53, and Bax level, respectively in ovary versus those of control female rats. Whereas there was a significant increase in the level of Bcl-2 at both doses and only high dose significantly increased C.casp.3 level in rat ovary versus those of control.
Low dose intake of soy bean sauce significantly decreased the free testosterone of male rats versus those of control rats. Whereas both doses non-significantly increased the total testosterone of male rats versus those of control rats
Intake of soy bean sauce at low and high doses significantly increased the free estradiol and significantly decreased the total estradiol of female rats versus those of control rats.
Soy bean sauce intake at low dose significantly decreased LPO and NO levels in testis of male rats versus those of control rats. Whereas there was a significant decrease in LPO and NO levels at low and high doses in rat ovary versus those of control.
Soy bean sauce at low and high doses significantly increased the testicular GSH content of male rats versus those of control rats. In addition, only low dose increased the ovarian GSH content versus those of control rats.
Histological observation revealed that soy bean sauce intake at low dose caused a significant increase in testis perimeter, a significant decrease in tubules contained mature sperms, a non-significant decrease in Leydig cells number, and degeneration in seminiferous tubules and spermatids. While rats received high dose of soy bean sauce with recovery showed no significant change in architecture of the testis.
Low and high doses of soy bean sauce caused a non-significant change in the number of total follicles and granulosa cells in corpus luteum in rat ovary. However, there was a significant increase in corpus luteum number in both doses of soy bean sauce.
Intake of soy bean sauce at low dose caused a significant increase of collagen fibers in the testicular tissue vs. control group. Whereas there was no significant decrease in collagen fibers in the ovarian tissue vs. control group.
In conclusion, the present histopathological observations which confirmed by molecular and biochemical analysis showed adverse effect of soy bean sauce on male and female rats due to estrogenic properties which results in hormonal imbalance and induction of apoptosis which was pronounced in males more than females.