Free Radical Scavenging Activity and Cytoprotective Effect of Soybean Milk Fermented with Lactobacillus Fermentum Zhao

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• 作者：Huayi Suo ; Yu Qian ; Xia Feng ; Hongwei Wang ; Xin Zhao and Jia-Le Song
• 刊名：Journal of Food Biochemistry
• 出版年：2016
• 出版时间：June 2016
• 年：2016
• 卷：40
• 期：3
• 页码：294-303
• 全文大小：198K
• ISSN：1745-4514

文摘

The objective of this study was to investigate the in vitro free radical scavenging activity and protective effects of soymilk fermented by Lactobacillus fermentum Zhao (FSM-FLZ) in hydrogen peroxide (H₂O₂)-induced porcine renal proximal tubule LLC-PK1 cells. FSM-FLZ was effective against DPPH and ^●OH radical in a concentration-dependent manner. FSM-FLZ treatment significantly increased cell viability and reduced the H₂O₂-induced oxidative injury in LLC-PK1 cells. In addition, FSM-FLZ dose-dependently decreased the intracellular reactive oxygen species (ROS) levels and lipid peroxidation, and increased the activities and mRNA expressions of endogenous catalase and superoxide dismutase enzymes. This study demonstrated that FSM-FLZ is a free radical scavenger and protects against H₂O₂-induced oxidative injury in LLC-PK1 cells through reducing intracellular ROS levels, inhibiting lipid peroxidation and increasing the antioxidant enzyme activity.