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

Journal of Food BiochemistryVolume 40, Issue 3 p. 294-303 Full Article Free Radical Scavenging Activity and Cytoprotective Effect of Soybean Milk Fermented with Lactobacillus Fermentum Zhao Huayi Suo, Huayi Suo College of Food Science, Southwest University, Chongqing, ChinaThese authors contributed equally to this work.Search for more papers by this authorYu Qian, Yu Qian Department of Biological and Chemical Engineering Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing, 400067 ChinaThese authors contributed equally to this work.Search for more papers by this authorXia Feng, Xia Feng Department of Biological and Chemical Engineering Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing, 400067 ChinaSearch for more papers by this authorHongwei Wang, Hongwei Wang College of Food Science, Southwest University, Chongqing, ChinaSearch for more papers by this authorXin Zhao, Xin Zhao Department of Biological and Chemical Engineering Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing, 400067 ChinaSearch for more papers by this authorJia-Le Song, Corresponding Author Jia-Le Song Department of Nutrition and Food Hygiene, School of Public Health, Gulin Medical University, 109 North 2nd Huan Cheng Road, Gulin, Guangxi, 541004 ChinaCorresponding author. TEL: +86-773-2305987; FAX: +86-773-3680605; EMAIL: [email protected]Search for more papers by this author Huayi Suo, Huayi Suo College of Food Science, Southwest University, Chongqing, ChinaThese authors contributed equally to this work.Search for more papers by this authorYu Qian, Yu Qian Department of Biological and Chemical Engineering Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing, 400067 ChinaThese authors contributed equally to this work.Search for more papers by this authorXia Feng, Xia Feng Department of Biological and Chemical Engineering Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing, 400067 ChinaSearch for more papers by this authorHongwei Wang, Hongwei Wang College of Food Science, Southwest University, Chongqing, ChinaSearch for more papers by this authorXin Zhao, Xin Zhao Department of Biological and Chemical Engineering Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing, 400067 ChinaSearch for more papers by this authorJia-Le Song, Corresponding Author Jia-Le Song Department of Nutrition and Food Hygiene, School of Public Health, Gulin Medical University, 109 North 2nd Huan Cheng Road, Gulin, Guangxi, 541004 ChinaCorresponding author. TEL: +86-773-2305987; FAX: +86-773-3680605; EMAIL: [email protected]Search for more papers by this author First published: 16 November 2015 https://doi.org/10.1111/jfbc.12223Citations: 8 Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract 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. Practical Applications Lactic acid bacteria (LAB) are a well-known probiotic and showed antimicrobial, antitumor, reduction of serum cholesterol and immune-modulation activity. Lactobacillus fermentum ZHAO is a newly discovered LAB; it was isolated from Yak yoghurt. 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