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Yak-Kong Soybean (Glycine max) Fermented by a Novel Pediococcus pentosaceus Inhibits the Oxidative Stress-Induced Monocyte–Endothelial Cell Adhesion

Yak-Kong (YK), a small black soybean (Glycine max) in Korea, contained higher concentrations of antioxidants than ordinary black soybean or yellow soybean in our previous study. We prepared the fermented YK extract by using a novel lactic acid bacterium, Pediococcus pentosaceus AOA2017 (AOA2017) iso...

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Autores principales: Kim, Ji Seung, Kim, Jong Hun, Palaniyandi, Sasikumar Arunachalam, Lee, Charles C., You, Ji Woo, Yang, Hee, Yoon Park, Jung Han, Yang, Seung Hwan, Lee, Ki Won
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627370/
https://www.ncbi.nlm.nih.gov/pubmed/31248152
http://dx.doi.org/10.3390/nu11061380
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author Kim, Ji Seung
Kim, Jong Hun
Palaniyandi, Sasikumar Arunachalam
Lee, Charles C.
You, Ji Woo
Yang, Hee
Yoon Park, Jung Han
Yang, Seung Hwan
Lee, Ki Won
author_facet Kim, Ji Seung
Kim, Jong Hun
Palaniyandi, Sasikumar Arunachalam
Lee, Charles C.
You, Ji Woo
Yang, Hee
Yoon Park, Jung Han
Yang, Seung Hwan
Lee, Ki Won
author_sort Kim, Ji Seung
collection PubMed
description Yak-Kong (YK), a small black soybean (Glycine max) in Korea, contained higher concentrations of antioxidants than ordinary black soybean or yellow soybean in our previous study. We prepared the fermented YK extract by using a novel lactic acid bacterium, Pediococcus pentosaceus AOA2017 (AOA2017) isolated from Eleusine coracana, and found that the antioxidant ability was enhanced after fermentation. In order to investigate the cause of the enhanced antioxidant ability in the fermented YK extract, we conducted a phenolic composition analysis. The results show that proanthocyanidin decreased and phenolic acids increased with a statistical significance after fermentation. Among the phenolic acids, p-coumaric acid was newly produced at about 11.7 mg/100 g, which did not exist before the fermentation. Further, the fermented YK extract with increased p-coumaric acid significantly inhibited the lipopolysaccharide-induced THP-1 monocyte–endothelial cell adhesion compared to the unfermented YK extract. The fermented YK extract also suppressed the protein expression levels of vascular cell adhesion molecule (VCAM)-1 in human umbilical vein endothelial cells (HUVECs). Together with the previous studies, our results suggest that the extract of YK fermented by AOA2017 has potential to be a new functional food material with its enhanced bioactive compounds which may help to prevent atherosclerosis caused by oxidative stress.
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spelling pubmed-66273702019-07-23 Yak-Kong Soybean (Glycine max) Fermented by a Novel Pediococcus pentosaceus Inhibits the Oxidative Stress-Induced Monocyte–Endothelial Cell Adhesion Kim, Ji Seung Kim, Jong Hun Palaniyandi, Sasikumar Arunachalam Lee, Charles C. You, Ji Woo Yang, Hee Yoon Park, Jung Han Yang, Seung Hwan Lee, Ki Won Nutrients Article Yak-Kong (YK), a small black soybean (Glycine max) in Korea, contained higher concentrations of antioxidants than ordinary black soybean or yellow soybean in our previous study. We prepared the fermented YK extract by using a novel lactic acid bacterium, Pediococcus pentosaceus AOA2017 (AOA2017) isolated from Eleusine coracana, and found that the antioxidant ability was enhanced after fermentation. In order to investigate the cause of the enhanced antioxidant ability in the fermented YK extract, we conducted a phenolic composition analysis. The results show that proanthocyanidin decreased and phenolic acids increased with a statistical significance after fermentation. Among the phenolic acids, p-coumaric acid was newly produced at about 11.7 mg/100 g, which did not exist before the fermentation. Further, the fermented YK extract with increased p-coumaric acid significantly inhibited the lipopolysaccharide-induced THP-1 monocyte–endothelial cell adhesion compared to the unfermented YK extract. The fermented YK extract also suppressed the protein expression levels of vascular cell adhesion molecule (VCAM)-1 in human umbilical vein endothelial cells (HUVECs). Together with the previous studies, our results suggest that the extract of YK fermented by AOA2017 has potential to be a new functional food material with its enhanced bioactive compounds which may help to prevent atherosclerosis caused by oxidative stress. MDPI 2019-06-19 /pmc/articles/PMC6627370/ /pubmed/31248152 http://dx.doi.org/10.3390/nu11061380 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kim, Ji Seung
Kim, Jong Hun
Palaniyandi, Sasikumar Arunachalam
Lee, Charles C.
You, Ji Woo
Yang, Hee
Yoon Park, Jung Han
Yang, Seung Hwan
Lee, Ki Won
Yak-Kong Soybean (Glycine max) Fermented by a Novel Pediococcus pentosaceus Inhibits the Oxidative Stress-Induced Monocyte–Endothelial Cell Adhesion
title Yak-Kong Soybean (Glycine max) Fermented by a Novel Pediococcus pentosaceus Inhibits the Oxidative Stress-Induced Monocyte–Endothelial Cell Adhesion
title_full Yak-Kong Soybean (Glycine max) Fermented by a Novel Pediococcus pentosaceus Inhibits the Oxidative Stress-Induced Monocyte–Endothelial Cell Adhesion
title_fullStr Yak-Kong Soybean (Glycine max) Fermented by a Novel Pediococcus pentosaceus Inhibits the Oxidative Stress-Induced Monocyte–Endothelial Cell Adhesion
title_full_unstemmed Yak-Kong Soybean (Glycine max) Fermented by a Novel Pediococcus pentosaceus Inhibits the Oxidative Stress-Induced Monocyte–Endothelial Cell Adhesion
title_short Yak-Kong Soybean (Glycine max) Fermented by a Novel Pediococcus pentosaceus Inhibits the Oxidative Stress-Induced Monocyte–Endothelial Cell Adhesion
title_sort yak-kong soybean (glycine max) fermented by a novel pediococcus pentosaceus inhibits the oxidative stress-induced monocyte–endothelial cell adhesion
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627370/
https://www.ncbi.nlm.nih.gov/pubmed/31248152
http://dx.doi.org/10.3390/nu11061380
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