Evaluation of Antioxidant Activity of Genistein in Soy Sauce Fermentation Base
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this experiment, the chemical method and Caenorhabditis elegans model were used to explore the antioxidant activity of genistein in the soy sauce fermentation base. In vitro experiments showed that genistein could effectively scavenge DPPH free radicals, ABTS free radicals, superoxide anion free radicals and hydroxyl free radicals, with IC50 values as 0.35 mg/mL, 0.16 mg/mL, 0.29 mg/mL and 0.72 mg/mL, respectively, indicating significant in vitro antioxidant activities. Further experiments revealed that genistein at 50, 100 and 200 μmol/L could prolong the average lifespan of nematodes (by 17.54%, 20.88% and 17.72%, respectively), increase the total number of eggs laid (by 17.96%, 27.84% and 41.37%, respectively), and improve the motility of nematodes (movement ability, sinusoidal movement and head swing frequency), increase the average lifespan of nematodes under heat stress conditions (by 15.32%, 23.88% and 16.65%, respectively). In addition, genistein at 50, 100 and 200 μmol/L could increase catalase activity (by 144.52%, 253.87% and 295.60%, respectively), superoxide dismutase activity (by 37.32%, 31.51% and 44.05%, respectively) and glutathione in nematodes (by 10.39%, 36.21% and 25.84%, respectively), reduce the amount of accumulated reactive oxygen species (by 31.22%, 38.57% and 41.40%, respectively) and malondialdehyde level (by 46.50%, 73.52% and 62.72%, respectively), and enhance the antioxidant defense of nematodes. Among which, 100 μmol/L genistein exhibited the greatest antioxidant effect. In summary, genistein effectively scavenged free radicals, prolonged the healthy life of nematodes, and exerted good antioxidant capacities in vivo and in vitro. This research lays a foundation for studying the biological activity of genistein and provides a theoretical basis for its promotion and application as a natural antioxidant.
