Safety and antioxidant assessments of BLR-E50, 50% ethanolic extract from red beans co-fermented by Bacillus subtilis and Lactobacillus bulgaricus

Since red beans have poor textural properties, fermentation is commonly used to help produce better pulse products. To obtain BLR-E50, red beans are fermented using a co-culture of Bacillus subtilis and Lactobacillus bulgaricus, followed by extraction with 50% ethanol. The present data demonstrate that BLR-E50 did not exhibit mutagenicity, genotoxicity, or subacute oral toxicity. BLR-E50 showed antioxidant abilities in vitro. Under H₂O₂-challenged conditions, the dietary addition of BLR-E50 extended the survival time of female Drosophila melanogaster (D. melanogaster). Meanwhile, BLR-E50 modulated the antioxidant system in H₂O₂-treated D. melanogaster. Oral administration of BLR-E50 also improved motor abilities and reduced tyrosine hydroxylase levels in the 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP)-induced neurodegeneration mouse model. Overall, this study presents that BLR-E50 is safe and possesses antioxidant, anti-aging, and neuroprotective capabilities, providing scientific evidence for the potential application of fermented red bean products as antioxidants in future dietary interventions.