Soybean Whey Bio-Processed Using Weissella hellenica D1501 Protects Neuronal PC12 Cells Against Oxidative Damage

Liqing Yin; Yongzhu Zhang; Fidelis Azi; Mekonen Tekliye; Jianzhong Zhou; Xiaonan Li; Zhuang Xu; Mingsheng Dong; Xiudong Xia

doi:10.3389/fnut.2022.833555

Soybean Whey Bio-Processed Using Weissella hellenica D1501 Protects Neuronal PC12 Cells Against Oxidative Damage

Front Nutr. 2022 Mar 8:9:833555. doi: 10.3389/fnut.2022.833555. eCollection 2022.

Authors

Liqing Yin^{1

2}, Yongzhu Zhang³, Fidelis Azi², Mekonen Tekliye^{2

4}, Jianzhong Zhou^{1

2

5}, Xiaonan Li^{1

5}, Zhuang Xu^{1

5}, Mingsheng Dong², Xiudong Xia^{1

5}

Affiliations

¹ Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
² College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
³ Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
⁴ Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
⁵ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.

Abstract

Soybean whey, as a byproduct of soybean industry, has caused considerable concern recently because of its abundant nutrients. To further utilize soybean whey, it was fermented with Weissella hellenica D1501, and the neuroprotective potency of this beverage was studied in the present work. The phenolic profile and antioxidant capacity of fermented soybean whey (FSBW) were analyzed. The neuroprotective effects were evaluated based on the hydrogen peroxide-stimulated oxidative damage model in a neural-like cell (PC12). Results demonstrated that soybean whey's phenolic contents and antioxidant activities were markedly improved after fermentation. Glycoside isoflavones were efficiently converted into aglycones by W. hellenica D1501. FSBW extract apparently increased cell viability, decreased reactive oxide species levels, and protected antioxidant enzymes in oxidative damage. Furthermore, FSBW effectively reduced apoptosis rate by inhibiting Bax protein and improving Bcl-2 and Bcl-xL proteins. FSBW ameliorated the cell cycle through the decrease of p21 protein and an increase of cyclin A protein. The findings of this study thus suggested that W. hellenica D1501-fermented soybean whey could potentially protect nerve cells against oxidative damage.

Keywords: antioxidant enzyme; apoptosis rate; beverage; nerve cell; phenolic profile.