AUTHOR=Zhou Xianrong , Du Hang-hang , Jiang Meiqing , Zhou Chaolekang , Deng Yuhan , Long Xingyao , Zhao Xin 

TITLE=Antioxidant Effect of Lactobacillus fermentum CQPC04-Fermented Soy Milk on D-Galactose-Induced Oxidative Aging Mice

JOURNAL=Frontiers in Nutrition

VOLUME=8

YEAR=2021

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.727467

DOI=10.3389/fnut.2021.727467

ISSN=2296-861X

ABSTRACT=<p>The aim of this study is to evaluate the changes in soy isoflavones and peptides in soy milk after lactic acid bacterial fermentation, and explore the positive effects of fermented soy milk on an oxidative aging mouse model induced with D-galactose. We found that free soybean isoflavones and peptides increased after soy milk was fermented by <italic>Lactobacillus fermentum</italic> CQPC04. The <italic>in vivo</italic> results indicated that <italic>L. fermentum</italic> CQPC04-fermented soy milk enhanced the organ index of the liver and spleen, and improved the pathological morphology of the liver, spleen, and skin. <italic>L. fermentum</italic> CQPC04-fermented soy milk increased the enzymatic activity of glutathione peroxidase (GSH-Px), total superoxide dismutase (T-SOD), and catalase (CAT), increased glutathione (GSH), but decreased the levels of nitric oxide (NO) and malondialdehyde (MDA) in serum, liver, and brain tissues of oxidative aging mice. The above mentioned fermented soy milk also increased the levels of collagen I (Col I), hyaluronic acid (HA), and collagen III (Col III), and decreased the levels of advanced glycation End products (AGEs) and hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>). The RT-qPCR results showed that <italic>L. fermentum</italic> CQPC04-fermented soy milk upregulated the mRNA expression of nuclear factor erythroid 2?related factor (<italic>Nrf2</italic>), heme oxygenase-1 (<italic>HMOX1</italic>), quinone oxido-reductase 1 (<italic>Nqo1</italic>), neuronal nitric oxide synthase (<italic>NOS1</italic>), endothelial nitric oxide synthase (<italic>NOS3</italic>), Cu/Zn–superoxide dismutase (<italic>Cu/Zn-SOD</italic>), Mn–superoxide dismutase (<italic>Mn-SOD</italic>), and <italic>CAT</italic>, but downregulated the expression of inducible nitric oxide synthase (<italic>NOS2</italic>) and glutamate cysteine ligase modifier subunit (<italic>Gclm</italic>) in liver and spleen tissues. Lastly, the fermented soy milk also increased the gene expression of <italic>Cu/Zn-SOD, Mn-SOD, CAT, GSH-Px</italic>, matrix metalloproteinases 1 (<italic>TIMP1</italic>), and matrix metalloproteinases 2 (<italic>TIMP2</italic>), and decreased the expression of matrix metalloproteinase 2 (<italic>MMP2</italic>) and matrix metalloproteinase 9 (<italic>MMP9</italic>) in skin tissue. In conclusion, <italic>L. fermentum</italic> CQPC04-fermented soy milk was able to satisfactorily delay oxidative aging effects, and its mechanism may be related to the increase in free soy isoflavones and peptides.</p>