Antioxidant Effect of Lactobacillus fermentum CQPC04-Fermented Soy Milk on D-Galactose-Induced Oxidative Aging Mice

Zhou, Xianrong; Du, Hang-Hang; Jiang, Meiqing; Zhou, Chaolekang; Deng, Yuhan; Long, Xingyao

doi:10.3389/fnut.2021.727467

Cited by 28 publications

(8 citation statements)

References 47 publications

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“…delbrueckii TUA4408L in pigs enhanced the resistance to pathogenic Escherichia coli infection and reduced pathogen-associated inflammatory damage in the intestinal mucosa (Suda et al 2022). Another investigation observed that fermentation of soymilk with Lactobacillus fermentum CQPC04 significantly increased the isoflavones content which was associated with attenuation of oxidative damage and improved indices of antioxidant defenses in serum, liver, and brain tissues of mice in a d-galactose-induced model of accelerated aging (Zhou et al 2021). In addition, the effectiveness of probiotic fermented soymilk consumption in the attenuation of antibiotic-associated gut microbial dysbiosis in mice has also been observed (Dai et al 2019).…”

Section: Fermented Soymilkmentioning

confidence: 98%

Probiotic fermentation of polyphenols: potential sources of novel functional foods

Sharma

Diwan

Singh

et al. 2022

Food Prod Process and Nutr

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Fermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of novel health beneficial compounds. However, in addition to macronutrients present in the food, secondary metabolites such as polyphenols are also emerging as suitable fermentable substrates. Despite the traditional antimicrobial view of polyphenols, accumulating research shows that polyphenols exert differential effects on bacterial communities by suppressing the growth of pathogenic microbes while concomitantly promoting the proliferation and survival of probiotic bacteria. Conversely, probiotic bacteria not only survive among polyphenols but also induce their fermentation which often leads to improved bioavailability of polyphenols, production of novel metabolic intermediates, increased polyphenolic content, and thus enhanced functional capacity of the fermented food. In addition, selective fermentation of combinations of polyphenol-rich foods or fortification with polyphenols can result in novel functional foods. The present narrative review specifically explores the potential of polyphenols as fermentable substrates in functional foods. We discuss the emerging bidirectional relationship between polyphenols and probiotic bacteria with an aim at promoting the development of novel functional foods based on the amalgamation of probiotic bacteria and polyphenols. Graphical abstract

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Section: Fermented Soymilkmentioning

confidence: 98%

Probiotic fermentation of polyphenols: potential sources of novel functional foods

Sharma

Diwan

Singh

et al. 2022

Food Prod Process and Nutr

View full text Add to dashboard Cite

show abstract

“…Having a-glucosidase inhibitory activity [106][107][108][109][110][111] . Having the ability to improve glucose homeostasis in mouse 56 Fermented soy milk ↑: genus Bifidobacterium, Collinsella, and Prevotella in human ↓: unclassified genera of the families Ruminococcaceae and Lachonospiraceae in human 57,58 Having antioxidant effect 29,112,113 and anti-inflammatory effect 29 . Having the ability of modulating GLUT4 expression in muscles 114 Tempeh ↑: phylum Actinobacteria in Zebrafish; Bacteroidetes, Firmicutes, Clostridium leptum in rat; Bacteroides fragilis, Bifidobacterium, Lactobacillus, Escherichia coli, Enterococcus, and Akkermansia in human ↓: phylum Proteobacteria in Zebrafish [59][60][61][62] Having antioxidant effect [119][120][121][122]…”

Section: Douchimentioning

confidence: 99%

Fermented soybean foods and diabetes

Hashimoto,

Hamaguchi,

Fukui

2023

J of Diabetes Invest

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The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a Westernized diet. Fermented foods are foods that are transformed by the action of microorganisms to produce beneficial effects in humans and have been consumed for thousands of years. The production and consumption of fermented soy foods, including natto, miso, douchi, cheonggukjang, doenjang, tempeh, and fermented soy milk, are widespread in Asian countries. This review focuses on fermented soybean foods and summarizes their effects on diabetes. Fermentation increases the content of ingredients originally contained in soybeans and adds new ingredients that are not present in the original soybeans. Recent studies have revealed that fermented soybean food modifies the gut microbiota‐related metabolites by modifying dysbiosis. Furthermore, it has been reported that fermented soybean foods have antioxidant, anti‐inflammatory, and anti‐diabetic effects. In recent years, fermented foods, including fermented soybeans, have shown various beneficial effects. Therefore, it is necessary to continue focusing on the benefits and mechanisms of action of fermented foods.

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“…The reaction was performed using a quantitative PCR instrument under the following conditions: 60 seconds at 95°C, 15 seconds at 95°C for 40 cycles, 30 seconds at 55°C, and 35 seconds at 72°C. Finally, the target gene was analyzed using the 2 −ΔΔC method with GAPDH as the internal reference [11,12].…”

Section: Measurement Of Mrna Expression In Mouse Ankle Joint Tissuementioning

confidence: 99%

Preventive Effects of Chinese Xinjiang Naturally Fermented Yogurt Separated from Lactobacillus rhamnosus AFY02 on Acute Gouty Arthritis in Mice

Wang,

Fan,

Song

et al. 2023

Preprint

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Introduction This research aims to investigate the mechanism of action of Lactobacillus rhamnosus AFY02 (LR-AFY02) in mice with acute gouty arthritis. Using sodium urate, we created a mouse model of acute gouty arthritis. Methods We then examined the degree of foot swelling, pain threshold, blood biochemical indicators, histopathological changes, and mRNA expression changes to determine the effectiveness and mechanism of LR-AFY02 in preventing acute gouty arthritis in mice. Results The outcomes of the animal experiment demonstrated that LR-AFY02 can decrease the severity of mouse foot edema and raise pain threshold. In the ankle joint tissues of mice with acute arthritis, LR-AFY02 can increase the enzyme activity of superoxide dismutase (SOD) and the level of glutathione (GSH), while lowering the enzyme activity of myeloperoxidase (MPO) and the level of malondialdehyde (MDA). Interleukin-6 (IL-6), IL-10, IL-1β, and tumor necrosis factor-alpha (TNF-α) levels in the blood of mice with acute arthritis are also decreased by LR-AFY02. Histopathological findings demonstrated that LR-AFY02 reduced tissue damage in the mouse foot and ankle joints. The findings of the qPCR experiment showed that LR-AFY02 may suppress the mRNA expression of extracellular signal-regulated kinase 1/2 (ERK1/2), cyclooxygenase-2 (COX-2), prostaglandin E2 (PGE2), IL-6, interferon gamma (IFN-γ), and TNF- in the tissues of the ankle joints of mice with acute arthritis. Additionally, LR-AFY02 has the ability to increase the expression of catalase (CAT), manganese superoxide dismutase (Mn-SOD), and copper/zinc superoxide dismutase (Cu/Zn-SOD). Conclusion As a result, it is clear that Lactobacillus rhamnosus AFY02 is more effective than glucosamine sulfate at preventing acute gouty arthritis. It is a strain with potential as a probiotic.

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Antioxidant Effect of Lactobacillus fermentum CQPC04-Fermented Soy Milk on D-Galactose-Induced Oxidative Aging Mice

Cited by 28 publications

References 47 publications

Probiotic fermentation of polyphenols: potential sources of novel functional foods

Probiotic fermentation of polyphenols: potential sources of novel functional foods

Fermented soybean foods and diabetes

Preventive Effects of Chinese Xinjiang Naturally Fermented Yogurt Separated from Lactobacillus rhamnosus AFY02 on Acute Gouty Arthritis in Mice

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