Solid state fermentation of Diaphragma juglandis fructus with Aspergillus niger alleviates hydrogen peroxide-induced oxidative stress in HepG2 cells via Nrf2 signaling pathway

Xingru Zao; Nuo Chen; Youli Li; Huahuan Luo; Liang Tao; Wenming Dong; Jun Sheng; Yang Tian; Yongqiang Li

Journal of Functional Foods (May 2024)

Solid state fermentation of Diaphragma juglandis fructus with Aspergillus niger alleviates hydrogen peroxide-induced oxidative stress in HepG2 cells via Nrf2 signaling pathway

Xingru Zao,
Nuo Chen,
Youli Li,
Huahuan Luo,
Liang Tao,
Wenming Dong,
Jun Sheng,
Yang Tian,
Yongqiang Li

Affiliations

Xingru Zao: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
Nuo Chen: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
Youli Li: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
Huahuan Luo: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
Liang Tao: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
Wenming Dong: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
Jun Sheng: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
Yang Tian: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Corresponding authors at: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Yongqiang Li: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Corresponding authors at: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Journal volume & issue: Vol. 116
p. 106209

Abstract

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Diaphragma juglandis fructus (DJF) is a traditional medicine, which is rich in bioactive polyphenols and has been proven to exhibit better antioxidant activity. However, the potential effects of fermentation of DJF on oxidative stress remains unclear. Herein, this study aimed to investigate the impact of solid-state fermentation (SSF) with Aspergillus niger (A. niger) on the polyphenol content and biological activity in DJF. Furthermore, compared with unfermented Diaphragma juglandis fructus (UF-DJF) extracts, ellagic acid (EA), sinapic acid (SA) and (+)-catechin (CA) displayed the highest increase in soluble phenolics (SPs) of fermented Diaphragma juglandis fructus (F-DJF) extracts. Thus, we explored the protective effect of EA, SA, CA and co-existing of EA, SA, CA against hydrogen peroxide (H2O2)-induced oxidative stress in HepG2 cells. Our results demonstrated that the insoluble-bound phenolics (IBPs) could be released, thereby increasing the SPs content and in vitro antioxidant activity after SSF. In addition, we also found that F-DJF extracts had the best inhibitory effect on three digestive enzymes among UF-DJF, before fermented Diaphragma juglandis fructus (BF-DJF) and F-DJF extracts. Moreover, our results revealed that pre-treatment with EA, SA, CA and co-present of EA, SA, CA could protect HepG2 cells from oxidative damage through activating the Nrf2 signaling pathway and up-regulating the expression of heme oxygenase-1 (HO-1), NAD(P)H dehydrogenase quinone1 (NQO1), glutamate-cysteine ligase catalytic subunit (GCLC), cytoplasmic Cu-Zn-SOD (SOD1), mitochondrial Mn-SOD (SOD2) and catalase (CAT). Remarkably, the co-presence of EA, SA, CA showed the best protective effect. In conclusion, our research highlights SSF is an effective method for enhancing polyphenol content and biological activity in DJF. Moreover, these findings provide novel insights into the role of F-DJF extracts in prevention chronic diseases associated with oxidative stress and the possibility of their application in functional foods. In addition, fermentation may be a reliable strategy to enhance the medicinal value of DJF.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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