Antioxidant Effect of Soymilk Fermented by Lactobacillus plantarum HFY01 on D-Galactose-Induced Premature Aging Mouse Model

Li, Chong; Fan, Yang; Li, Shuang; Zhou, Xianrong; Park, Kun-Young; Liu, Huazhi

doi:10.3389/fnut.2021.667643

Cited by 11 publications

(10 citation statements)

References 56 publications

(55 reference statements)

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“…Recently, the antioxidant and anti-inflammatory effects of the nutrients in plant-based food have attracted extensive attention (46, 47). Fermented soymilk prepared with Lactobacillus plantarum HFY01 and Lactobacillus fermentum CQPC04 exhibits good antioxidant activity, and can significantly improve D-galactose induced premature senescence in mice (11,12). Yang et al (40) also found that fermented soymilk could significantly improve the antioxidant capacity of hyperlipidemia rats, and reduce the arteriosclerosis index and coronary risk index.…”

Section: Discussionmentioning

confidence: 99%

“…Qian et al ( 14) also found that Lactobacillus casei 16 fermented soymilk has a protective effect against the oxidative damage in HepG2 cells, which may be related to the increase in the content of total phenols and free amino acids. Fermented soymilk can also remarkably enhance the antioxidant capacity of prematurely aging mice and hyperlipidemic rats (11,12,40).…”

Section: In Vitro Antioxidative E Ects Of Soymilk and Fermented Soymilkmentioning

confidence: 99%

“…In recent years, with the rise of plant-based foods (4)(5)(6), fermented soymilk has attracted extensive attention because of its nutritionally and physiologically active components changes and its consequent enhanced health effects during fermentation (7)(8)(9)(10). Fermented soymilk prepared using special Lactobacillus fermentum obtained from Xinjiang yak yogurt, Chongqing kimchi and Taiwan fermented cabbage, such as LP-HFY01, CQPC08, and TWK10, exhibited good free radical scavenging effect (11)(12)(13)(14).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice

Sun

Zhao

et al. 2023

Front. Nutr.

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Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented soymilk. To elucidate the key factors that affect the antioxidant properties of fermented soymilk, the strains and preparation process were investigated. Findings show that the fermented soymilk prepared using hot-water blanching method (BT-80) demonstrated a better antioxidant activity than that using conventional method (CN-20). Besides, a huge difference was observed among the soymilks fermented with different strains. Among them, the YF-L903 fermented soymilk demonstrated the highest ABTS radical scavenging ability, which is about twofold of that of unfermented soymilk and 1.8-fold of that of L571 fermented soy milk. In vitro antioxidant experiments and the analysis of H2O2-induced oxidative damage model in Caco-2 cells showed that lactic acid-fermentation could improve the DPPH radical scavenging ability, ABTS radical scavenging ability, while reducing the content of reactive oxygen species (ROS) and malondialdehyde (MDA) in Caco-2 cells induced by H2O2, and increasing the content of superoxide dismutase (SOD). Consequently, cells are protected from the damage caused by active oxidation, and the repair ability of cells is enhanced. To identify the role of fermented soymilk in intestinal health, we investigate its preventive effect on dextran sodium sulfate-induced colitis mouse models. Results revealed that the fermented soymilk can significantly improve the health conditions of the mice, including alleviated of weight loss, relieved colonic injury, balanced the spleen-to-body weight ratio, reduced the disease index, and suppressed the inflammatory cytokines and oxidant indexes release. These results suggest that YF-L903 fermented soymilk is a promising natural antioxidant sources and anti-inflammatory agents for the food industry. We believe this work paves the way for elucidating the effect of lactic acid-fermented soymilk on intestinal health, and provides a reference for the preparation of fermented soymilk with higher nutritional and health value.

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Section: Discussionmentioning

confidence: 99%

Section: In Vitro Antioxidative E Ects Of Soymilk and Fermented Soymilkmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice

Sun

Zhao

et al. 2023

Front. Nutr.

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“…The strain showed a remarkable upregulation of the transcriptional level of antioxidant-related enzyme genes, such as thioredoxin reductase (TR3), glutathione peroxidase (Gpx1), peroxiredoxin1 (Prdx1), and glutathione reductase (Gsr) encoding genes in the liver (Table 1 ). L. fermentum HFY06, isolated from yogurt obtained from the yak in China, inhibited atrophy of kidneys, brain, spleen, and liver and enhanced serum MDA, GSH, SOD, and CAT levels in D-galactose-induced male Kunming mice (Li et al 2021a , b ). It has also been found that L. fermentum HFY06 is potent in alleviating D-galactose-induced aging in mice, owing to activation of the Nrf2 signaling pathway and enhancement of antioxidant enzymes and levels of downstream regulatory inflammatory factors.…”

Section: Lactobacillus Sp Role In Ameliorating D-galactose-i...mentioning

confidence: 99%

“…In other reports, fermented soymilk from Lactobacillus plantarum HFY01 was demonstrated to protect the liver, spleen, and skin and has potency to decrease inflammation. Oxidative damage D-galactose treated Kunming female mice (Li et al 2021a , b ). Elsewhere, it was revealed that the component isoflavones, genistein, daidzein, glycitein, daidzin, and glycitin are responsible for anti-oxidative activities.…”

Section: Lactobacillus Sp Role In Ameliorating D-galactose-i...mentioning

confidence: 99%

Antioxidative potential of Lactobacillus sp. in ameliorating D-galactose-induced aging

Kumar

Bhardwaj

Valko

et al. 2022

Appl Microbiol Biotechnol

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Aging is a progressive, unalterable physiological degradation process of living organisms, which leads to deterioration of biological function and eventually to senescence. The most prevalent factor responsible for aging is the accumulation of damages resulting from oxidative stress and dysbiosis. D-galactose-induced aging has become a hot topic, and extensive research is being conducted in this area. Published literature has reported that the continuous administration of D-galactose leads to the deterioration of motor and cognitive skills, resembling symptoms of aging. Hence, this procedure is employed as a model for accelerated aging. This review aims to emphasize the effect of D-galactose on various bodily organs and underline the role of the Lactobacillus sp. in the aging process, along with its anti-oxidative potential. A critical consideration to the literature describing animal models that have used the Lactobacillus sp. in amending D-galactose-induced aging is also given. Key points • D-Galactose induces the aging process via decreasing the respiratory chain enzyme activity as well as ATP synthesis, mitochondrial dysfunction, and increased ROS production. • D-Galactose induced aging primarily affects the brain, heart, lung, liver, kidney, and skin. • The anti-oxidative potential of Lactobacillus sp. in improving D-galactose-induced aging in animal models via direct feeding and feeding of Lactobacillus-fermented food.

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Research progress on the regulation of oxidative stress by phenolics: the role of gut microbiota and Nrf2 signaling pathway

Liu,

Wang,

Podio

et al. 2023

J Sci Food Agric

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In recent years, the increase in high‐calorie diets and sedentary lifestyles has made obesity a global public health problem. An unbalanced diet promotes the production of proinflammatory cytokines and causes redox imbalance in the body. Phenolics have potent antioxidant activity and cytoprotective ability. They can scavenge free radicals and reactive oxygen species, and enhance the activity of antioxidant enzymes, thus combating the body's oxidative stress. They can also improve the body's inflammatory response, enhance the enzyme activity of lipid metabolism, and reduce the contents of cholesterol and triglyceride. Most phenolics are biotransformed and absorbed into the blood after the action by gut microbiota, then these metabolites undergo phase I and II metabolism and regulate oxidative stress by scavenging free radicals and increasing expression of antioxidant enzymes. Phenolics induce the expression of genes encoding anti‐oxidant enzymes and phase II detoxification enzymes by stimulating Nrf2 to enter the nucleus and bind to the ARE after uncoupling from Keap1, thereby promoting the production of antioxidant enzymes and phase II detoxification enzymes. The absorption rate of phenolics in the small intestine is extremely low. Most phenolics reach the colon, where they interact with the microbiota and undergo a series of metabolism. Their metabolites will reach the liver via the portal vein and undergo conjugation reactions. Afterward, the metabolites reach the whole body to exert biological activity by traveling with the systemic circulation. Phenolics can promote the growth of probiotics, reduce the ratio of Firmicutes/Bacteroidetes (F/B), and improve intestinal microecological imbalance. This paper reviewed the nutritional value, bioactivity, and antioxidant mechanism of phenolics in the body, aiming to provide a scientific basis for the development and utilization of natural antioxidants and provide a reference for elucidating the mechanism of action of phenolics for regulating oxidative stress in the body.This article is protected by copyright. All rights reserved.

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Antioxidant Effect of Soymilk Fermented by Lactobacillus plantarum HFY01 on D-Galactose-Induced Premature Aging Mouse Model

Cited by 11 publications

References 56 publications

Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice

Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice

Antioxidative potential of Lactobacillus sp. in ameliorating D-galactose-induced aging

Research progress on the regulation of oxidative stress by phenolics: the role of gut microbiota and Nrf2 signaling pathway

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