Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264.7 cells and DSS-induced IBD model mice

Kawahara, Miho; Nemoto, Maki; Nakata, Toru; Kondo, Saya; Takahashi, Hiroki; Kimura, Bon; Kuda, Takashi

doi:10.1016/j.intimp.2015.04.004

Cited by 82 publications

(44 citation statements)

References 52 publications

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“…Reports have indicated the beneficial properties of soymilk and its isoflavones in the antiinflammatory activity. Kawahara et al () studied the antiinflammatory properties of soymilk in murine macrophage RAW 264.7 cells. The fermented soymilk with Lactococcus lactis subsp.…”

Section: Resultsmentioning

confidence: 99%

Exploring in vitro effects of biotransformed isoflavones extracts: Antioxidant, antiinflammatory, and antilipogenic

et al. 2019

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The present study aimed to investigate, in in vitro assays, the antilipogenic and antiinflammatory potential as well as the antioxidant capacity of biotransformed soymilk by tannase and β‐glycosidase enzymes. The results showed a significant enhancement of the antioxidant capacity, especially by biotransformed soymilk with free tannase (SFT), corresponding to an increase of 2.3 and 1.25 times by oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays, respectively. The lipid accumulation reduction by 3T3‐L1 adipocytes assay was not significant. However, the antiinflammatory responses were expressive. In lipopolysaccharide‐stimulated RAW 264.7 macrophages, SFT reduced around 37 times TNF‐α expression at the highest tested concentration of the sample. Other inflammatory parameters, as IL‐6 and nitric oxide, were no longer detected when the cells were treated with SFT and soymilk with immobilized enzymes, respectively. The biotransformed soy extracts with tannase have great potential to act as a nutraceutical, protecting the cells against oxidative damage and helping maintain health under inflammatory stress. Practical applications Soy isoflavones have been associated with several beneficial effects on human health, including inhibition capacity of lipid accumulation in adipocytes, antiinflammatory properties, and antioxidant potential. However, the isoflavones bioavailability differs among their chemical forms, and studies have shown that the higher health benefits are conferred by aglycones and their metabolites, such as equol, compared to the other forms. For this reason, the enrichment of isoflavone aglycones and metabolites in soy‐based products has attracted growing attention. The present study was focused on developing a bioprocess able to produce a rich extract with soy isoflavones metabolites, with increased bioactive potential for application as a functional ingredient or a nutraceutical.

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Section: Resultsmentioning

confidence: 99%

Exploring in vitro effects of biotransformed isoflavones extracts: Antioxidant, antiinflammatory, and antilipogenic

et al. 2019

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“…Kawahara et al examined the effect of fermented soy milk with Lactococcus lactis subsp. Lactis S-SU2 on dextran sodium sulfate -induced colitis and found that treatment with fermented soy milk reduced the clinical severity score in a colitis model (36). In another study, treatment with fermented soy germ extract improved the severity of colitis, enhanced gut permeability and suppressed IL-1β production in 2, 4, 6 -trinitrobenzen sulphonic acid-induced colitis (37).…”

Section: Discussionmentioning

confidence: 96%

Associations between intake of dietary fermented soy food and concentrations of inflammatory markers: a cross‐sectional study in Japanese workers

et al. 2018

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: Epidemiological investigations have shown that consumption of soybeans or soy foods reduces the risk of the development of cardiovascular disease, cancer and osteoporosis. The aim of this study was to determine the associations between different soy foods and inflammatory markers, including high-sensitivity C-reactive protein (hs-CRP), interleukin (IL)-6, and IL-18, in Japanese workers. The cross-sectional study included 1,426 Japanese workers (1,053 men and 373 women) aged 20 to 64 years. Intake of 12 soy foods was estimated by a validated food frequency questionnaire. Associations of total soy foods, fermented soy food, non-fermented soy food, soy isoflavone with hs-CRP, IL-6, and IL-18 levels were examined by general linear model regression analysis. We found that total fermented soy food intake was inversely associated with multivariable-adjusted geometric concentration of IL-6 in men (Q1 : 1.03 pg/mL, Q5 : 0.94 pg/mL ; P for trend = 0.031). Furthermore, it was shown that IL-6 concentrations were inversely associated with miso intake (β = -0.068 ; p = 0.034) and soy sauce intake in men (β = -0.074 ; p = 0.018). This study suggests that intake of total fermented soy food, miso and soy sauce be associated with IL-6 concentrations in Japanese men. J. Med. Invest. 65 : 74-80, February, 2018

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“…We previously reported that the fermentation by several Lb. plantarum strains isolated from the Satoumi region induced the superoxide anion radical-scavenging and anti-inflammation capacities in MRS broth, Japanese white radish, milk, and soybean milk (Kawahara et al, 2015;Kuda et al, 2010).…”

Section: Anti-glycation Properties Of the Fermented Aqueous Solutionsmentioning

confidence: 97%

“…Some LABs can increase the antioxidant capacities of vegetables, milk, and soy milk during the fermentation (Kanno et al, 2012;Kawahara et al, 2015;Kuda, Kaneko, Yano, & Mori, 2010). The anti-glycation properties of the probiotics Lactobacillus acidophilus and Bifidobacterium infantis were recently reported (Stancu, Sanda, Rogoz, & Sima, 2012).…”

Section: Introductionmentioning

confidence: 99%

Anti-glycation properties of the aqueous extract solutions of dried algae products and effect of lactic acid fermentation on the properties

et al. 2016

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Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264.7 cells and DSS-induced IBD model mice

Cited by 82 publications

References 52 publications

Exploring in vitro effects of biotransformed isoflavones extracts: Antioxidant, antiinflammatory, and antilipogenic

Exploring in vitro effects of biotransformed isoflavones extracts: Antioxidant, antiinflammatory, and antilipogenic

Associations between intake of dietary fermented soy food and concentrations of inflammatory markers: a cross‐sectional study in Japanese workers

Anti-glycation properties of the aqueous extract solutions of dried algae products and effect of lactic acid fermentation on the properties

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