Bacillus 균 발효 두유의 산화적 스트레스 개선 효과 = Protective Effect of Bacillus sp.-fermented Soymilks Against Oxidative Stress

다국어 초록 (Multilingual Abstract)

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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