著者

Naoki YAMAMOTO Momoka SHOJI Hiroki HOSHIGAMI Kohei WATANABE Kohei WATANABE Tappei TAKATSUZU Shin YASUDA Keiji IGOSHI Hideki KINOSHITA

出版者

BMFH Press

雑誌

Bioscience of Microbiota, Food and Health (ISSN:21863342)

巻号頁・発行日

vol.38, no.3, pp.97-104, 2019 (Released:2019-07-27)

参考文献数

61

被引用文献数

7 31

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Reactive oxygen species (ROS), such as hydroxyl and superoxide anion radicals, are highly reactive molecules derived from the metabolism of oxygen. ROS play positive roles in cell physiology, but they may also damage cell membranes and DNA, inducing oxidation that causes membrane lipid peroxidation and decreases membrane fluidity. Soymilk yogurt, which is soymilk fermented using lactic acid bacteria (LAB), is an excellent food item with numerous functional substances with antioxidant effects. In this study, the antioxidative activities of soymilk yogurt were investigated. Sixteen of the 26 tested LAB strains solidified soymilk. In antioxidant capacity tests for bacterial cells, Leuconostoc mesenteroides MYU 60 and Pediococcus pentosaceus MYU 759 showed the highest values in the oxygen radical antioxidant capacity (ORAC) and hydroxyl radical antioxidant capacity (HORAC) tests, respectively. The supernatant of soymilk yogurt made with Lactobacillus gasseri MYU 1 showed the highest ORAC and HORAC values. L. mesenteroides MYU 60, Lactobacillus plantarum MYU 74, Lactobacillus reuteri MYU 220, and P. pentosaceus MYU 759 showed significantly high N-acetylcysteine equivalent values compared with the control in a total ROS reducing assay (p<0.05). These strains were selected, and a comet assay was performed, which exhibited decreased values in all selected strains compared with the control, indicating DNA protection. An acidic exopolysaccharide produced by P. pentosaceus MYU 759 showed high antioxidant capacity. The antioxidant substances produced by LAB fermentation may be exopolysaccharides, antioxidant peptides, and isoflavone aglycones. Soymilk yogurt can be used as a functional food useful for various diseases related to oxidation.