Authors
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Chong Li
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.
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Yang Fan
Department of Clinical Nutrition, Daping Hospital, Army Medical University (Third Military Medical University), Chongqing, China.
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Shuang Li
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China.
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Xianrong Zhou
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.
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Kun-Young Park
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.
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Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.
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Huazhi Liu
First Affiliated Hospital of Gannan Medical University, Ganzhou, China.
Keywords:
Lactobacillus plantarum, antioxidant, D-galactose, fermented soymilk, isoflavone
Abstract
The antioxidant effect of soymilk fermented by Lactobacillus plantarum HFY01 (screened from yak yogurt) was investigated on mice with premature aging induced by D-galactose. In vitro antioxidant results showed that L. plantarum HFY01-fermented soymilk (LP-HFY01-DR) had better ability to scavenge the free radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) diammonium salt (ABTS) than unfermented soymilk and Lactobacillus bulgaricus-fermented soymilk. Histopathological observation showed that LP-HFY01-DR could protect the skin, spleen and liver, reduce oxidative damage and inflammation. Biochemical results showed that LP-HFY01-DR could effectively upregulate glutathione (GSH), catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) levels and decrease malondialdehyde (MDA) content in the liver, brain, and serum. Real-time quantitative reverse transcription polymerase chain reaction further showed that LP-HFY01-DR could promote the relative expression levels of the genes encoding for cuprozinc superoxide dismutase (Cu/Zn-SOD, SOD1), manganese superoxide dismutase (Mn-SOD, SOD2), CAT, GSH, and GSH-Px in the liver, spleen, and skin. High-performance liquid chromatography results revealed daidzin, glycitin, genistin, daidzein, glycitein, and genistein in LP-HFY01-DR. In conclusion, LP-HFY01-DR could improve the antioxidant capacity in mice with premature aging induced by D-galactose.
