Evaluation of Hypoglycemic and Antioxidant Activities of Soybean Meal Products Fermented by Lactobacillus plantarum FPS 2520 and Bacillus subtilis N1 in Rats Fed with High-Fat Diet

Abstract

The hypoglycemic and antioxidant activities of Lactobacillus plantarum FPS 2520 and/or Bacillus subtilis N1 fermented soybean meal (SBM) in rats fed a high-fat diet (HFD) were investigated by assessing plasma glucose levels, insulin resistance, and oxidative stress-induced organ damage. Supplementation with FPS 2520- and/or N1-fermented SBM (500 and 1000 mg/kg of body weight per day) to HFD-induced obese rats for 6 weeks significantly down-regulated the concentration of plasma glucose during the oral glucose tolerance test (OGTT), as well as the concentration of fasting plasma glucose, insulin, and the value of the homeostasis model assessment of insulin resistance (HOMA-IR). In addition, plasma and hepatic levels of malondialdehyde (MDA) were alleviated in rats fed fermented SBM, especially SBM fermented by mixed strains. Moreover, fermented SBM treatment reduced HFD-exacerbated increases in plasma aspartate aminotransferase (AST), alanine aminotransferase (ALT), creatinine, and uric acid levels. Based on these results, we clearly demonstrate the effect of fermented SBM on improving insulin resistance and oxidation-induced organ damage. Therefore, it is suggested that fermented SBM has the potential to be developed as functional foods for the management of obesity-induced hyperglycemia and organ damage.

Isolation and identification of protease-producing Bacillus amyloliquefaciens LX-6 and its application in the solid fermentation of soybean meal

“…After 48 h of fermentation, we observed the highest degradation rates of glycinin and β-conglycinin using ELISA. The degradation efficiency of glycinin and β-conglycinin in SM fermented by strain LX-6 obtained in the present study is better than that of previous studies using native Bacillus strains ( Shikha and Darmwal, 2007 ; Baweja et al, 2016 ; Huang et al, 2022 ), in which the whole fermentation process for full glycinin and β-conglycinin degradation required ≥60 h. The increase in low-molecular protein levels indicated decreased potential allergenicity of SM proteins.…”

Enhancing nutrient digestibility and antioxidant efficacy in piglets: The impact of fermented rapeseed meal supplementation on biochemical parameters and oxidative stress markers

“…Interestingly, the SOD activity in the FRSM-fed groups was slightly lower by 0.7% than in groups fed with raw rapeseed meal (Wu et al, 2022). The enhancement of redox enzyme activities with fermented soybean meal has also been documented in rat studies (Yoon et al, 2014;Huang et al, 2022) and in research involving weaned piglets supplemented with 0.1-0.2% L. salivarius (Sun et al, 2020). Wang et al (2009) found that L. fermentum supplementation increased CAT activity in pig livers.…”