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KMID : 1134820230520090886
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 9 p.886 ~ p.896
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Antioxidant and Antihyperlipidemic Effects of Isolated Soybean Protein Ferments Using Bacillus spp.
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Kim Hyun-Wang
Oh Hyeon-Hwa
Jeong Do-Youn
Song Geun-Seoup
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Abstract
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This study investigated the functional properties, antioxidant, antihypertensive, hypolipidemic, and hypocholesterolemic effects of isolated soybean protein (ISP) fermented products using Bacillus amyloliquefaciens SRCM118817 and B. velezensis SRCM117829 in a minimal medium supplemented with 2% (w/v) ISP. The antioxidant activity of ISP ferments (AISP24h, AISP48h, VISP24h, and VISP48h) tends to increase as the fermentation period increases. The angiotensin conversion enzyme 1 (ACE1) inhibitory activity was the highest in 1/5 dilution factor (DF) of VISP24h (87.93%) among the ISP ferments. The hypolipidemic and hypocholesterolemic effects of ISP ferments were evaluated on lipid accumulation and total cholesterol contents using oleic acid (400 μM) stimulated HepG2 cells. AISP24h (56.00%) and AISP48h (55.19%) showed significantly higher lipid accumulation inhibition rates in HepG2 cells compared to VISP24h (53.10%) and VISP48h (53.78%) at 1/50 DF. Results of the analysis, indicate that at 1/100 DF and 1/50 DF, AISP48h demonstrates the most effective total cholesterol production inhibition rates in HepG2 cells at 26.86 μg/mL and 21.40 μg/mL, respectively.
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KEYWORD
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antihyperlipidemic effect, antioxidant activity, lipid accumulation, isolated soybean peptide
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