Miri, Saba; Hajihosseini, Reza; Saedi, Hamed; Vaseghi, Maryam et Rasooli, Azadeh (2019). Fermented soybean meal extract improves oxidative stress factors in the lung of inflammation/infection animal model. Annals of Microbiology , vol. 69 , nº 13. pp. 1507-1515. DOI: 10.1007/s13213-019-01534-y.
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Context: Fermented soybean products have been used in various ways, and more research is being conducted on them to reveal their benefit. Objective: The objective of this study was to evaluate the antioxidative activity of fermented soybean meal extract by Lactobacillus plantarum in vitro and in vivo tests. Materials and methods: A Lactobacillus plantarum strain RM10 was selected through plate and fermentation experiment, which increased the degree of protein hydrolysis (1.015 μg/mL) and antioxidant activity in soybean meal fermented by selected bacteria (FSBM). In vivo study was done on septic rats as an inflammation/infection model, and then the trial groups were treated with different concentrations of fermented soybean meal extracts (FSBM, 5, 10, and 20%). Results: DPPH radical-scavenging and ferrozine ion-chelating activity enhanced (P < 0.05) after fermentation of soybean meal compared to control group. Reduced (P < 0.05) expression of inflammatory genes and enzymes was detected in the lungs of rats treated with fermented soybean meal extract. Discussion and conclusions: These results demonstrated that a diet containing fermented soybean meal extract improved extreme inflammatory response in an infectious disease like sepsis by reducing inflammatory factors.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | antioxidant activity; fermented soybean mealInflammation; Lactobacillus plantarum |
| Centre: | Centre Eau Terre Environnement |
| Date de dépôt: | 08 mars 2021 20:46 |
| Dernière modification: | 08 mars 2021 20:46 |
| URI: | https://espace.inrs.ca/id/eprint/11377 |
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