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KMID : 1140120090140010070
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Cancer Prevention Research
2009 Volume.14 No. 1 p.70 ~ p.76
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Protective Effect of Bacillus sp.-fermented Soymilks Against Oxidative Stress
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Bae Geun-Ho
Cho Eun-Ju
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Abstract
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The purpose of this study is to develop the fermented soymilk (FSM) by Bacillus-sp. with antioxidative effect. Protective effect of FSM from oxidative stress was investigated under cellular system using LLC-PK1 renal epithelial cell. FSMs were prepared with 5 different Bacillus sp., three from K-chungkukjang which revealed the highest antioxidant activities in the previous study, and the other two from commercially available ones. Cell viability of the LLC-PK1 treated with 3-morpholinosydnonimine, sodium nitroprusside, or pyrogallol was dramatically decreased. However, FSMs recovered the cell viabilities significantly in a dose dependent manner, and in particular, FSM by Bacillus 2829 PNU-015 showed the greatest effect among FSMs. Present study suggests that soymilk fermented by Bacillus sp., especially FSM by Bacillus 2829 PNU-015, would elevate the antioxidative potential against oxidative damage induced by free radicals
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KEYWORD
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Soymilk, Bacillus sp, LLC-PK1, 3-Morpholinosydnonimine, Sodium nitroprusside, Pyrogallol
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