ArticleFood science and biotechnology2025
Inflammation-suppressing effects of tofu whey-derived Aquaforte on human keratinocytes stimulated with 2,2'-azobis(2-amidinopropane) dihydrochloride.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Tofu, a traditional food made from soybeans, has been widely consumed in the world but tofu production generates significant by-products such as tofu whey, and other residues. In the present study, Aquaforte, derived from tofu whey, was investigated for its antioxidative and anti-inflammatory properties in combating oxidative stress-induced damage in human keratinocytes (HaCaT). Antioxidant capacities were assessed through antioxidant properties were evaluated through DPPH and ABTS assays in which the Aquaforte samples demonstrated superior efficacy. In AAPH induced oxidative stress model, Aquaforte significantly suppressed intracellular reactive oxygen species levels, enhanced cell viability, and accelerated cellular migration in the wound healing assay, suggesting its potential in tissue regeneration. Furthermore, Aquaforte reduced the formation of senescence-associated heterochromatin foci. Additionally, quantitative real-time PCR analysis showed that Aquaforte decreased interlukin-6 expression and upregulated nuclear factor erythroid 2-related factor 2. This research contributes to sustainable upcycling by valorizing tofu whey by-products into beneficial bioactive compounds. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-01992-y.
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