Fermented Pueraria lobata alleviates H2O2-induced oxidative stress in zebrafish by regulating the Nrf2/ARE signaling pathway

This study aimed to investigate the changes in the composition of Pueraria lobata after fermentation by Pichia kudriavzevii and its impact on the antioxidant capacity of zebrafish. The LC-MS was utilized to analyze the constituents of the aqueous extract of P. lobata (non-fermented, AEP) and the fermented broth of P. lobata (fermented, FBP). An H2O2-induced oxidative stress model (OS) in
zebrafish was constructed, and antioxidant enzyme activities and expression levels of antioxidant-related genes were compared after zebrafish were exposed to AEP and FBP. It was found that the composite species of FBP was reduced by 6.45% compared with AEP after fermentation by
P. kudriavzevii. The main component of P. lobata is isoflavones, which increase by 1.27% after
fermentation. Moreover, the FBP significantly reduced the increase in MDA caused by H2O2
 in zebrafish and significantly increased T-AOC activity in vivo. In addition, the relative expression of genes connected to the antioxidant Nrf2/ARE signaling pathway was markedly reduced in the FBP group, approaching the level of normal control samples. Interestingly, among these effects, the FBP group was more significant than the AEP group. FBP promotes the expression of antioxidant factors and alleviates the oxidative stress response of Zebrafish. These findings provide a reference for the development and application of the antioxidant properties of fermented P. lobata in the food industry.

Keywords: Pueraria lobata, Antioxidant, Pichia kudriavzevii, Nrf2/ARE, Zebrafish

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