Effect of Repeated Exposure of Soy Flour on Testicular Histology and Morphology of Mice Spermatozoa

Isoflavones are active compounds in soybean seeds with a chemical structure resembling 17 β-estradiol and are able to bind to estrogen receptors on Leydig cells. The chemical structure and physiological activity of isoflavones are similar to estrogen. This research was conducted to evaluate changes in the structure of testicular seminiferous tubule tissue and spermatozoa morphology. Male Balb/c mice, 9 weeks old, 20–25 g, 24 mice, grouped into 4 treatments: 6 mice in control group (P0), 6 mice given 0.369 g/kg soy flour (P1), 6 mice given 0.369 g/kg soy flour 0.74 g/kg (P2), 6 mice given soybean flour 1.47 g/kg (P3) treatment for 36 days. Surgery and removal of testicular organs were carried out on the 37th day, and HE staining and preparation of spermatozoa smears were made. Data analysis parameters are changes in the structure of the testicular seminiferous tubule tissue and testicular germ cells (spermatogonia, primary spermatocytes, secondary spermatocytes, spermatids, and spermatozoa). Spermatozoa abnormalities include the head, neck, and tail. The results showed that the administration of soy flour caused the widening of the testicular tubule lumen; no spermatozoa were found in the tubule lumen. Spermatozoa abnormalities in treatment P1 was 18%, P2 was 29%, and P3 was 38%.