Fermentation of milk protein hydrolysates (MPH) with lactic acid bacteria could not only help improving its ability of protein hydrolyzing, but also promote the production and exploration of functional components. Based on comprehensive evaluation of MPH fermentation supernatant for free radical scavenging and iron ion reductive force, Lacticaseibacillus rhamnosus ST (LST) with strong antioxidant activities was isolated. Compared to MPH, the total amount of free amino acids in the broth supernatant of LST-fermented MPH (FPS) increased by 66.98%, while the ratio of the fraction with molecular weight lower than 180 Da increased by 8.66%. For the oxidative damage model in H2O2-induced RAW264.7 cells, FPS significantly improved cell viability and upregulated the transcription levels of several antioxidant genes, including nuclear factor E2-related factor 2 (Nrf2), superoxide dismutase 1 (SOD1), heme oxygenase-1 (HO-1), and glutathione peroxidase 1 (GPX1). These results indicate that fermented MPH by LST performs a preventive effect on cellular oxidative damage, which is potential for further application in the development of antioxidant foods.
HOU Zhixing
,
LI Heng
,
JIANG Min
,
QIAN Jianying
,
YAN Jianguo
,
LU Jian
,
XU Zhenghong
,
SHI Jinsong
. Evaluation of the protective effect of fermented milk protein hydrolysates with lactic acid bacteria on oxidative damage in RAW264.7 cells[J]. Food and Fermentation Industries, 2024
, 50(3)
: 86
-92
.
DOI: 10.13995/j.cnki.11-1802/ts.035619
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