Free Radical Scavenging Activity of Fermented Soybean Milk

Authors

  • Guijie Li Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China and Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, PR China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, PR China.
  • Xingyao Long College of Food Science, Southwest University, Chongqing, PR China.
  • Yanni Pan Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, PR China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, PR China.
  • Xin Zhao Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China and Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, PR China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, PR China.
  • Jia-Le Song Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi, PR China.

Keywords:

Lactobacillus plantarum, Caco-2 human colon adenocarcinoma cells, DPPH, H2O2, inflammation

Abstract

This study was conducted to investigate the free radicals scavenging activity and cytoprotective effects of Lactobacillus plantarum YS-1 Fermented Soy Milk (FSM-LPYS1) in Caco-2 human colon adenocarcinoma cells damaged by hydrogen peroxide (H2O2)-induced oxidation. Lactic Acid Bacteria (LAB) fermentation improves the food quality, safety and also increases the biological activity and adds nutritional value to these fermented products.  FSM-LPYS1 showed a remarkable in vitro activity against 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) and hydroxyl radical (•OH). FSM-LPYS1 significantly decreased the levels of intracellular Reactive Oxygen Species (ROS), lipid peroxidation, and enhanced the activities and expression levels of Catalase (CAT), Superoxide Dismutase (SOD) and glutathione peroxidase (GSH-Px) in H2O2-treated Caco-2 cells (p<0.05). FSM-LPYS1 also reduced the protein levels of IL-8 and NF-kB in Caco-2 cells. These results clearly indicated that FSM- LPYS1 had impressively scavenged free radicals and were able to reduce the H2O2-induced oxidative damage in Caco-2 cells by reducing the intracellular ROS generation, restraining lipid peroxidation, and by raising the endogenous antioxidant enzyme activity. In addition, the FSM-LPYS1 could also reduce the H2O2-induced inflammation reaction. FSM-LPYS1 is a functional food which has antioxidant properties and it can be used as high quality soybean processing food for exploitation of health benefits. In addition, FSM-LPYS1 also significantly reduced the IL-8 and NF-kB protein expression.

Published

2021-07-13

How to Cite

Guijie Li, Xingyao Long, Yanni Pan, Xin Zhao, & Jia-Le Song. (2021). Free Radical Scavenging Activity of Fermented Soybean Milk. Functional Effects of Fermented Soybean Food in China, 77–88. Retrieved from https://stm.bookpi.org/FEFSFC/article/view/2358

Issue

Functional Effects of Fermented Soybean Food in China

Section

Contents