Antioxidant and Anticancer Activities of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1

Abstract

Antioxidant and anticancer activities of water and ethanol extracts of defatted soybean grits (DSG) fermented Bacillus subtilis NUC1 were determined and compared with those of the raw DSG. The fermented defatted soybean grits (FDSG) exhibited higher total polyphenols and flavonoids contents than DSG. The ethanol extracts of FDSG (FD-E) showed the highest polyphenol and flavonoid contents with 23.35 mg/g and 3.48 mg/g, respectively. Particularly, FD-E showed higher DPPH radical scavenging activities with RC50 of 0.32 mg/mL than other samples with RC50 of 1.10~3.89 mg/mL. The water and ethanol extracts of FDSG and DSG showed growth inhibitory effects against AGS, A549 and Hela cancer cells in a dose-dependent manner, and especially FD-E showed the highest growth inhibition effects. FD-E induced apoptosis in Hela cells through an increased activation of caspase-3 and caspase-3 target protein, PARP, but rarely affected caspase-7.

Antioxidant and antithrombotic properties of Dendropanax morbifera Léveille (Araliaceae) and its ferments produced by fermentation processing

“…And it has been suggested that those enhanced antioxidant activities are eventuated as flavonoid and phenols release increased by microbial enzymes structural changes in phytochemicals, respectively during the process of fermentation (Hur et al, ). Along with enhanced antioxidant activities, fermented ingredients or sources appeared to improve serum lipid profiles, antioxidant, antiproliferative, and antithrombotic activities (Lee et al, ; Ryu, Kang, & Cho, ). Improved serum lipid levels and antiplatelet aggregation activities were observed from animal models fed with Sargassum thunbergii fermented with the help of Lactobacillus sp.…”