Effects of Fermentation and Oxidative Degradation on the Composition, Antioxidant Activity, ACE Inhibitory Activity, and In Vitro Neuroprotective Potential of Soybean-Derived Kefir Polysaccharide-Rich Extracts
Rattachement africain : tw, jp. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
Kefir is a probiotic beverage produced by symbiotic bacteria and yeasts. Polysaccharide-rich extracts from yellow and black soybeans (S and B) were obtained and subsequently fermented to produce S-F and B-F. The fermented extracts were further subjected to oxidative degradation using ascorbic acid and hydrogen peroxide to generate S-FD and B-FD. Physicochemical analyses revealed distinct differences in composition, phenolic profiles, and molecular weight among S-F, S-FD, B-F, and B-FD. Fourier transform infrared (FTIR) spectra indicated that oxidative degradation altered specific functional group intensities without disrupting the fundamental polysaccharide framework. Fermentation enhanced angiotensin-converting enzyme (ACE) inhibitory activity, and subsequent oxidative degradation further improved this effect. Both fermented and degraded extracts exhibited antioxidant activities, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity, ferrous-ion chelating ability, and reducing power, with degraded samples showing greater activity. The effects of the extracts on SH-SY5Y human neuroblastoma cells were evaluated in vitro. No cytotoxicity was observed at concentrations up to 400 μg/mL. Treatment at 200 μg/mL increased cell viability and reduced apoptosis in rotenone (ROT)-treated cells. Multivariate analysis further indicated that oxidative degradation enhanced antioxidant and ACE inhibitory activities but may reduce the protective effects observed in SH-SY5Y cells. Overall, soybean-derived kefir polysaccharide-rich extracts show potential as functional ingredients for applications related to blood pressure regulation and antioxidant activity, while their protective effects in neuronal cell models warrant further investigation.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Effects of Fermentation and Oxidative Degradation on the Composition, Antioxidant Activity, ACE Inhibitory Activity, and In Vitro Neuroprotective Potential of Soybean-Derived Kefir Polysaccharide-Rich Extracts
- Date Crossref
- 03/07/2026
- Éditeur
- MDPI AG
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Yuan's General Hospital Department of Internal Medicine pays non établi dans la noticeÉtablissement de santé
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Tohoku University New Industry Creation Hatchery Center (NICHe) pays non établi dans la noticeUniversité ou école supérieure
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National Cheng Kung University Marine Biology and Cetacean Research Center pays non établi dans la noticeUniversité ou école supérieure
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National Taiwan Normal University Graduate Program of Nutrition Science pays non établi dans la noticeUniversité ou école supérieure
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National Kaohsiung Marine University pays non établi dans la noticeUniversité ou école supérieure
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National Kaohsiung University of Science and Technology Department of Seafood Science pays non établi dans la noticeUniversité ou école supérieure
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College of Bioscience and Biotechnology Department of Life Sciences pays non établi dans la noticeUniversité ou école supérieure
Department of Internal Medicine — Yuan's General Hospital, New Industry Creation Hatchery Center (NICHe) — Tohoku University et Marine Biology and Cetacean Research Center — National Cheng Kung University, avec 4 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.