Antioxidative effect of soybean milk fermented by Lactobacillus plantarum Y16 on 2, 2 -azobis (2-methylpropionamidine) dihydrochloride (ABAP)-damaged HepG2 cells

In this study, the antioxidant capacity of the Lactobacillus plantarum Y16 fermented soybean milk was investigated by different chemical antioxidant methods and ABAP-induced oxidative stress model in HepG2 cells. It was found that the L. plantarum Y16 fermented soybean milk had better radical scavenging ability for hydroxyl and DPPH radicals, and had better ferric ion reduction ability compared with unfermented soybean milk. The cellular antioxidant assay (CAA) analysis revealed that the CAA values of ethanol and water extracts of L. plantarum Y16 fermented soymilk were dose dependent. The further research showed that the ethanol and water extracts of L. plantarum Y16 fermented soybean milk protected the HepG2 cells against ABAP oxidative damage through activating Nrf2/Keap1 signaling pathway and up-regulating the expression of heme oxygenase-1(HO-1), superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-PX). The results showed that the antioxidant capacity of L. plantarum Y16 fermented soybean milk was superior to that of unfermented soybean milk.

Automated summary

This study investigated the antioxidant capacity of Lactobacillus plantarum Y16 fermented soybean milk, which showed better radical scavenging ability and ferric ion reduction ability compared with unfermented soybean milk. Further research demonstrated that the extracts of the fermented soybean milk protected HepG2 cells against oxidative damage through activating specific signaling pathways and up-regulating antioxidant enzyme expression.