Soybean fermentation broth (S-FB) was prepared with Bacillus subtilis and its antioxidant activity was studied. Analysis of the content of active compounds revealed that the mass concentration of total polyphenols and total peptides in S-FB increased by 187% and 229%, respectively, compared with the extract of unfermented soybean (SE). The antioxidant test result suggested that the scavenging effect of 1% φ(S-FB) on ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), ABTS) cation radical was close to 10% φ(SE). Thus, fermentation increased the active compounds in S-FB and enhanced its antioxidant activity. Further research was conducted to reveal its antioxidant activity in human immortalized keratinocytes (HaCaT), which showed that φ(S-FB) (5%, 10% and 20%) induced more reactive oxygen species with the increase of its volume fraction. Moreover, H2O2+φ(S-FB) (5%, 10% and 20%) all led to a smaller increase of reactive oxygen species than H2O2 or 5%φ(S-FB) did. Hence, in high reactive oxygen species (ROS)-level cells, the scavenging effect of S-FB on reactive oxygen species increased, followed by its inducting effect declined. After treatment with 5% φ(S-FB), the intracellular nuclear factor erythroid-2-related factor 2 was upregulated, and after 36 and 48 h, the superoxide dismutase activity increased by 32.5% and 32.1%, respectively, while catalase activity increased by 19.6% and 17.5%, respectively. Meanwhile, their cell viability in damage test by ultraviolet radiation B was 1.3 times higher than normal HaCaT cells. Therefore, S-FB could protect HaCaT cells by reducing the oxidative stress and activating the antioxidant pathway.
CHEN Binhe
,
ZHAO Bingtian
,
SUN Yajuan
,
LI Yunxing
. Antioxidant activity of soybean fermentation broth[J]. Food and Fermentation Industries, 2020
, 46(17)
: 119
-124
.
DOI: 10.13995/j.cnki.11-1802/ts.024441
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