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<p>This study investigated the oxidative stress alleviating effects of vegetable juice (VJ) fermented with <i>Lactiplantibacillus plantarum</i> WB3813 and <i>L. plantarum</i> WB3814 using a H<sub>2</sub>O<sub>2</sub>-induced A549 cell model. Both WB3813 and WB3814 strains exhibited stable fermentation characteristics in VJ, supporting their suitability as starter cultures for developing plant-based probiotic products. Fermentation enhanced antioxidant activity, with WB3814-VJ showing the highest total polyphenol content (TPC) (204&#xa0;mg GAE/mL), while WB3813-VJ exhibited the strongest 2,2-diphenyl-1-picrylhydrazyl (DPPH) (38%) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities (68%). Treatment with fermented VJ with WB3813 and WB3814 showed greater cytoprotective effects than LGG in H<sub>2</sub>O<sub>2</sub>-induced A549 cells and significantly reduced reactive oxygen species (ROS) production (89.74%–91.67%). Additionally, the expressions of pro-inflammatory cytokines such as <i>TNF-α</i>, <i>IL-1β</i>, and <i>IL-6</i> were downregulated, while that of antioxidant-related genes, including <i>Nrf2</i>, <i>HO-1</i>, and <i>NQO1</i>, were upregulated. These anti-inflammatory and antioxidant effects were closely associated with the modulation of the NF-κB and Keap1/Nrf2/HO-1 signaling pathways. These findings suggest that VJ fermented with <i>L. plantarum</i> WB3813 and WB3814 can mitigate oxidative stress through its anti-inflammatory and antioxidant activities, supporting its potential as a functional food for respiratory health.</p>

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Vegetable Juice Fermented with Lactiplantibacillus plantarum WB3813 and Lactiplantibacillus plantarum WB3814 Alleviates H2O2-induced Oxidative Stress in Respiratory Models

  • 期刊论文

  • 发表日期：

    2025年12月12日

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  • Ji-Yeon Baek,
  • Seo-Bin Kim,
  • Young-Seo Park,
  • Dae-Kyung Kang,
  • Na-Kyoung Lee,
  • Hyun-Dong Paik

摘要

This study investigated the oxidative stress alleviating effects of vegetable juice (VJ) fermented with Lactiplantibacillus plantarum WB3813 and L. plantarum WB3814 using a H2O2-induced A549 cell model. Both WB3813 and WB3814 strains exhibited stable fermentation characteristics in VJ, supporting their suitability as starter cultures for developing plant-based probiotic products. Fermentation enhanced antioxidant activity, with WB3814-VJ showing the highest total polyphenol content (TPC) (204 mg GAE/mL), while WB3813-VJ exhibited the strongest 2,2-diphenyl-1-picrylhydrazyl (DPPH) (38%) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities (68%). Treatment with fermented VJ with WB3813 and WB3814 showed greater cytoprotective effects than LGG in H2O2-induced A549 cells and significantly reduced reactive oxygen species (ROS) production (89.74%–91.67%). Additionally, the expressions of pro-inflammatory cytokines such as TNF-α, IL-1β, and IL-6 were downregulated, while that of antioxidant-related genes, including Nrf2, HO-1, and NQO1, were upregulated. These anti-inflammatory and antioxidant effects were closely associated with the modulation of the NF-κB and Keap1/Nrf2/HO-1 signaling pathways. These findings suggest that VJ fermented with L. plantarum WB3813 and WB3814 can mitigate oxidative stress through its anti-inflammatory and antioxidant activities, supporting its potential as a functional food for respiratory health.