Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells

Yin, Liqing; Zhang, Yongzhu; Wang, Lixia; Han, W. Y.; Azi, Fidelis; Tekliye, Mekonen; Zhou, Jing; Liu, Xiaoli; Dong, Mingsheng; Xia, Xiufang

doi:10.1007/s00394-021-02679-w

Cited by 10 publications

(8 citation statements)

References 47 publications

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“…In addition, some new peaks appeared for some probiotic groups when compared to the unfermented sample, which might imply that some new substances were produced. These changes suggested the different modes of action of probiotic fermentation, including formation, transformation, and degradation, which might be the reason for the variable change of the active components and functional activities of FPFL ( 55 ).…”

Section: Discussionmentioning

confidence: 99%

From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves

et al. 2022

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This study aimed to investigate the impact of probiotic fermentation on the active components and functions of Perilla frutescens leaves (PFL). PFL was fermented for 7 days using six probiotics (Lactobacillus Plantarum SWFU D16, Lactobacillus Plantarum ATCC 8014, Lactobacillus Rhamnosus ATCC 53013, Streptococcus Thermophilus CICC 6038, Lactobacillus Casei ATCC 334, and Lactobacillus Bulgaricus CICC 6045). The total phenol and flavonoid contents, antioxidant abilities, as well as α-glucosidase and acetylcholinesterase inhibition abilities of PFL during the fermentation process were evaluated, and its bioactive compounds were further quantified by high-performance liquid chromatography (HPLC). Finally, non-targeted ultra-HPLC–tandem mass spectroscopy was used to identify the metabolites affected by fermentation and explore the possible mechanisms of the action of fermentation. The results showed that most of the active component contents and functional activities of PFL exhibited that it first increased and then decreased, and different probiotics had clearly distinguishable effects from each other, of which fermentation with ATCC 53013 for 1 day showed the highest enhancement effect. The same trend was also confirmed by the result of the changes in the contents of 12 phenolic acids and flavonoids by HPLC analysis. Further metabolomic analysis revealed significant metabolite changes under the best fermentation condition, which involved primarily the generation of fatty acids and their conjugates, flavonoids. A total of 574 and 387 metabolites were identified in positive ion and negative ion modes, respectively. Results of Spearman’s analysis indicated that some primary metabolites and secondary metabolites such as flavonoids, phenols, and fatty acids might play an important role in the functional activity of PFL. Differential metabolites were subjected to the KEGG database and 97 metabolites pathways were obtained, of which biosyntheses of unsaturated fatty acids, flavonoid, and isoflavonoid were the most enriched pathways. The above results revealed the potential reason for the differences in metabolic and functional levels of PFL after fermentation. This study could provide a scientific basis for the further study of PFL, as well as novel insights into the action mechanism of probiotic fermentation on the chemical composition and biological activity of food/drug.

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Section: Discussionmentioning

confidence: 99%

From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves

et al. 2022

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“…Microbial fermentation is a common way to improve the nutrition and quality of foods ( 34 , 35 ). Fermentation by a single strain can lead to a large accumulation of microbial metabolites, which in turn feedback to inhibit the synthesis of related enzymes and affect fermentation effectiveness.…”

Section: Discussionmentioning

confidence: 99%

“…Some plant components can stimulate microorganisms to produce secondary metabolites. Through fermentation, various biomolecules such as phenolic compounds, saponins, flavor substances, organic acids, and pigments can be produced or enriched ( 34 ). As reported by Xia et al ( 39 ), the antioxidant activities of soymilk are significantly enhanced due to the increase in phenolics and aglucone flavone after microbial fermentation.…”

Section: Discussionmentioning

confidence: 99%

Antifatigue Effect of Panax Notoginseng Leaves Fermented With Microorganisms: In-vitro and In-vivo Evaluation

et al. 2022

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Fatigue is a common physiological phenomenon caused by many complicated factors. Excessive fatigue will lead to a series of uncomfortable reactions and damage body health. Panax notoginseng leaves (PNL) is a new resource food that good for soothing nerves, nourishing the heart, and strengthening the spleen. Microbial fermentation could increase the content of bio-ingredients and produce new active ingredients. However, the effect of fermented P. notoginseng leaves (FPNL) on antifatigue and the molecular mechanisms remain to be elucidated. Thus, in this study, we evaluated the antifatigue effect of co-fermented P. notoginseng leaves by Saccharomyces cerevisiae and Bacillus subtilis in-vitro and in-vivo, and its mechanism was further elucidated. The results showed that FPNL exhibited higher saponins, organic phenolic acids content, and antioxidant activity than PNL. FPNL improved ISO-induced H9c2 myocardial cell damage by alleviating apoptosis (modulating Bax and Bcl-2 protein expression) and reducing antioxidant activity in-vitro. Moreover, in-vivo experiment showed that FPNL significantly prolonged the weight-loading swimming time of mice. After gavaged FPNL, the levels of liver glycogen (LG) and serum lactate dehydrogenase (LDH) activity were increased in mice. In contrast, the levels of blood urea nitrogen (BUN), lactate acid, and malondialdehyde (MDA) were decreased. In summary, our results indicated that FPNL showed a good antifatigue effect in-vivo and in-vitro.

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“…Hence, other compounds like antioxidant peptides might also contribute to the antioxidant capacity of soybeans as previous report ( 40 ). Free radical can oxidize proteins, lipids, and DNA; affect mitochondrial function; activate caspase-3; destroy mitochondrial function; and promote apoptosis, consequently causing several diseases such as neurodegenerative disease ( 23 ). The fermented soybean with higher free radical scavenging activity could effectively attenuate oxidative stress in our body, thus exhibiting health-promoting potential.…”

Section: Discussionmentioning

confidence: 99%

“…The IP and SP fractions at different fermentation time (0, 12, 24, 36, 48, and 60 h) were freeze-dried under −50 • C and then dissolved in 80% methanol. The antioxidant activities of fermented soybean, including DPPH radical scavenging activity, ABTS radical cation scavenging activity, reducing power, and ferric reducing antioxidant power, were measured in accordance with the report of Yin et al (23). For DPPH radical scavenging activity, 1 mL sample was mixed with 1 mL DPPH solution (0.2 mM) for 30 min and then the absorbance was read at 517 nm.…”

Section: Antioxidant Activity Analysismentioning

confidence: 99%

Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans

et al. 2022

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Fermented soybean products are favorite foods worldwide because of their nutritional value and health effects. In this study, solid-state fermentation (SSF) of soybeans with Rhizopus oligosporus RT-3 was performed to investigate its nutraceutical potential. A rich enzyme system was released during SSF. Proteins were effectively transformed into small peptides and amino acids. The small peptide content increased by 13.64 times after SSF for 60 h. The antioxidant activity of soybeans was enhanced due to the release of phenolic compounds. The soluble phenolic content increased from 2.55 to 9.28 gallic acid equivalent (GAE) mg/g after SSF for 60 h and exhibited high correlations with microbial enzyme activities during SSF. The potential metabolic pathways being triggered during SSF indicated that the improved nutritional composition of soybean attributed to the biochemical reactions catalyzed by microbial enzymes. These findings demonstrated that SSF could evidently improve the nutritional value and prebiotic potential of soybeans.

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Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells

Cited by 10 publications

References 47 publications

From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves

From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves

Antifatigue Effect of Panax Notoginseng Leaves Fermented With Microorganisms: In-vitro and In-vivo Evaluation

Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans

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