Sun Yijiao, Xu Jingting, Zhao Huiyan, Li Yue, Zhang Hui, Yang Baichong, Guo Shuntang
Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Pony Testing International Group Co., Ltd., Beijing, China.
Front Nutr. 2023 Jan 6;9:1088949. doi: 10.3389/fnut.2022.1088949. eCollection 2022.
Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented soymilk. To elucidate the key factors that affect the antioxidant properties of fermented soymilk, the strains and preparation process were investigated. Findings show that the fermented soymilk prepared using hot-water blanching method (BT-80) demonstrated a better antioxidant activity than that using conventional method (CN-20). Besides, a huge difference was observed among the soymilks fermented with different strains. Among them, the YF-L903 fermented soymilk demonstrated the highest ABTS radical scavenging ability, which is about twofold of that of unfermented soymilk and 1.8-fold of that of L571 fermented soy milk. antioxidant experiments and the analysis of HO-induced oxidative damage model in Caco-2 cells showed that lactic acid-fermentation could improve the DPPH radical scavenging ability, ABTS radical scavenging ability, while reducing the content of reactive oxygen species (ROS) and malondialdehyde (MDA) in Caco-2 cells induced by HO, and increasing the content of superoxide dismutase (SOD). Consequently, cells are protected from the damage caused by active oxidation, and the repair ability of cells is enhanced. To identify the role of fermented soymilk in intestinal health, we investigate its preventive effect on dextran sodium sulfate-induced colitis mouse models. Results revealed that the fermented soymilk can significantly improve the health conditions of the mice, including alleviated of weight loss, relieved colonic injury, balanced the spleen-to-body weight ratio, reduced the disease index, and suppressed the inflammatory cytokines and oxidant indexes release. These results suggest that YF-L903 fermented soymilk is a promising natural antioxidant sources and anti-inflammatory agents for the food industry. We believe this work paves the way for elucidating the effect of lactic acid-fermented soymilk on intestinal health, and provides a reference for the preparation of fermented soymilk with higher nutritional and health value.
乳酸发酵豆浆作为一种新型植物性食品，因其对营养和健康的影响而受到广泛关注。本研究旨在深入探讨乳酸发酵豆浆的抗氧化和抗炎活性。为阐明影响发酵豆浆抗氧化性能的关键因素，对菌株和制备工艺进行了研究。结果表明，采用热水烫漂法（BT - 80）制备的发酵豆浆比采用传统方法（CN - 20）制备的具有更好的抗氧化活性。此外，不同菌株发酵的豆浆之间存在巨大差异。其中，YF - L903发酵豆浆表现出最高的ABTS自由基清除能力，约为未发酵豆浆的两倍，是L571发酵豆浆的1.8倍。抗氧化实验以及对Caco - 2细胞中H₂O₂诱导的氧化损伤模型分析表明，乳酸发酵可提高DPPH自由基清除能力、ABTS自由基清除能力，同时降低H₂O₂诱导的Caco - 2细胞中活性氧（ROS）和丙二醛（MDA）的含量，并增加超氧化物歧化酶（SOD）的含量。因此，细胞受到保护免受活性氧化造成的损伤，细胞的修复能力得到增强。为确定发酵豆浆在肠道健康中的作用，我们研究了其对葡聚糖硫酸钠诱导的结肠炎小鼠模型的预防作用。结果显示，发酵豆浆可显著改善小鼠的健康状况，包括减轻体重减轻、缓解结肠损伤、平衡脾体重比、降低疾病指数，并抑制炎性细胞因子和氧化指标的释放。这些结果表明，YF - L903发酵豆浆是食品工业中一种有前景的天然抗氧化剂来源和抗炎剂。我们相信这项工作为阐明乳酸发酵豆浆对肠道健康的影响铺平了道路，并为制备具有更高营养和健康价值的发酵豆浆提供了参考。
