Earthworm protein and plant-based beverage powder exhibits antioxidant activity in a <i>Saccharomyces cerevisiae</i> model

Purpose Earthworm proteins and dietary plants exhibit multiple healthy benefits. However, it is short of investigation on whether formulated products containing both earthworm proteins and dietary plants have the potentials in antioxidant capabilities and the precise underlying mechanisms. Design/methodology/approach This study used Saccharomyces cerevisiae as a model to assess the antioxidant properties of a formulated beverage powder consisting of earthworm proteins and dietary plant extracts (EPPE). Findings The results indicated that EPPE effectively scavenged various free radicals in vitro, including DPPH, hydroxyl radicals and ABTS. Moreover, studies on the wild yeast strain (BY4741WT) and the strains defective in anti-oxidative genes (SOD1Δ, GSH1Δ, CTT1Δ, GTT1Δ and GTT2Δ) revealed that pretreatment with EPPE enhanced yeast cell viability and prompted resistance to oxidants (H2O2 and CdSO4). Mechanistic investigations revealed that EPPE effectively alleviated oxidative damage in yeast cells by suppressing membrane lipid peroxidation and reducing intracellular reactive oxygen species accumulation, and these protective effects were largely dependent on the GTT1 and GTT2. Originality/value Overall, this study provided an experimental example for assessing the anti-oxidative properties of nutraceuticals, contributing to the understanding of their nutritional notion.