In vitro and in vivo antioxidant activities of soy protein isolate fermented with Bacillus subtilis natto
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ORIGINAL ARTICLE
In vitro and in vivo antioxidant activities of soy protein isolate fermented with Bacillus subtilis natto Xiushan Zhang1 • Xiao Sun2 • Wenjie Li2 • Xin Huang1 • Lu Tao1 Tuoping Li1 • Suhong Li1
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Revised: 18 August 2020 / Accepted: 24 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The Bacillus subtilis natto fermented soy protein isolate (FSPI) exhibited concentration-dependent scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,20 -azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS?) and hydroxyl (OH) free-radicals. In addition, FSPI administration significantly increased superoxide dismutase activity in mice liver and serum by 20.2% and 86.2%, and suppressed the production of malondialdehyde by 51.3% and 35.1%, respectively, compared to high-fat control (HFC) group. Notably, the movement of mice treated with FSPI was livelier and more active, and its weight gain was significantly lower than that of both NC and HFC groups. The production and accumulation of perirenal fat was also significantly inhibited by FSPI, however, no significant difference in TG and TC levels were observed between FSPI and HFC groups. The results revealed the great potential of FSPI applying in the development of health food or sports food. Keywords Soy protein isolate Natto Fermentation Weight loss Movement
& Tuoping Li [email protected] & Suhong Li [email protected] 1
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
2
Shenyang Women’s and Children’s Hospital, Shenyang 110011, China
Introduction B. subtilis var. natto was usually used to ferment soybean as a traditional Japanese food, natto. A similar soybean food fermented by B. subtilis was also consumed in many countries, such as shuidouchi of China. Exception of ordinary consumption, the health-promoting properties was specially focused on such foods. For example, it is rich in vitamin K2, which is associated with bone health by increasing bone mass and slowing bone loss (Weng et al. 2019). Another active substance is nattokinase, a thrombolytic enzyme, which has been shown to help prevent blood clots, promote blood flow and improve heart health (Wu et al. 2019). On the other hand, oxidative stress is essentially an imbalance between the production of free radicals and the ability of the body to counteract or detoxify their harmful effects (Abbasi et al. 2018). In most case, unreasonable dietary structure or excessive caloric intake acutely causes oxidative stress (Boden et al. 2015). Foods rich in healthy diets characterized by a high intake of fruit, vegetables, and whole grains as well as a low intake of saturated fat are aggregate sources of bioactive compounds. These compounds work as components in antioxidant systems, such as superoxide dismutases or glutathione peroxidase, and may break free radical chain reactions (Fang et al. 2002; Zia-Ul-Haq et al. 2013; Senica et al. 2019; Gecer et al. 2020). Therefore, it is important to find food ingredients for imp
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