Effects of Soybean Yogurt on Antioxidation and Lifespan of Caenorhabditis elegans
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Abstract:
The bioactivity of a soybean yogurt rich in soybean isoflavone aglyconesusing wild-type C. elegans N2 was evaluated. The contents of daidzein, glycitein and genistein in the soybean yoghurt were analyzed by HPLC. The results showed that the total aglyconecontent of the soy yogurt was 26.4 times higher than that of unfermented soy milk. The antioxidant activity of soybean yogurt was evaluated by in vitro antioxidant test and experiments with wild-type C. elegans N2. It was found that the scavenging rates for the DPPH free radicals, superoxide free radicals and ABTS+ free radicals of the soybean yogurt were 98.03%, 73.77% and 83.37%, respectively, which were significantly higher than that before fermentation (P<0.05). Furthermore, after intervention with the supernatant of soybean yogurt, the average lifespan and maximum lifespan of C. elegans were prolonged by 21.57% and 22.58%, respectively, the superoxide dismutase (SOD) activity and catalase (CAT) activity increased significantly (P<0.05), the level of reactive oxygen species (ROS) in the body decreased significantly (P<0.05), and the anti-stress ability of C. elegans increased significantly (P<0.05). Theresults showed that the soybean yoghurt high in aglycone content prepared through lactic acid bacteria fermentation could effectively improve the antioxidant activity of the product and prolonged the lifespan of C. elegans.
