Open AccessEffects of Lactobacillus plantarum CQPC01‐fermented soybean milk on activated carbon‐induced constipation through its antioxidant activity in mice
Author(s) -
Liu Bihui,
Xiao Xiao,
Zhou Xianrong,
Zhou Jie,
Lan Lingxia,
Long Xingyao,
Pan Yanni,
Du Muying,
Zhao Xin
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1048
Subject(s) - lactobacillus plantarum , isoflavones , food science , fermentation , chemistry , starter , antioxidant , biochemistry , biology , lactic acid , bacteria , genetics
Abstract A newly found strain, Lactobacillus plantarum CQPC01 (LP‐CQPC01), was used for soybean milk fermentation, and its effects against constipation were determined. LP‐CQPC01‐FSM (LP‐CQPC01‐fermented soybean milk) was found to have six kinds of soybean isoflavones; the isoflavones of LP‐CQPC01‐FSM were more than those of Lactobacillus bulgaricus ‐fermented soybean milk (LB‐FSM) and unfermented soybean milk (U‐FSM). Animal experiment showed that the MTL, Gas, ET, AchE, SP, VIP, and GSH levels in the constipated mice were increased; however, the SS, MPO, NO, and MDA levels in the constipated mice were reduced by soybean milk treatment. Further, LP‐CQPC01‐FSM increased the mRNA and protein expression of Cu/Zn‐SOD, Mn‐SOD, CAT, c‐Kit, SCF, and GDNF and reduced the expression of TRPV1 and NOS relative to those of the mice with untreated constipation. LP‐CQPC01 could be used as a new starter to produce high‐quality soybean milk, which might be used as a functional drink.