Lactiplantibacillus plantarum을 이용한 열처리 검은콩 발효물의 신경 보호 효과

• 영문명: Neuroprotective Effect of Heat-Teated Fermented Black Beans Using Lactiplantibacillus plantarum
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 이민경(Min-Kyeong Lee) 이가영(Ga-Young Lee) 최지우(Ji-Woo Choi) 윤혜진(Hye-Jin Youn) 조현희(Hyun-hee Cho) 박훈(Hoon Park)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』10권 1호, 27~39쪽, 전체 13쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.06.30

국문 초록

The purpose of this study was to demonstrate the neuroprotective effect of heat-treated fermented black beans. The production of fermented black beans was optimized using Lactiplantibacillus plantarum SMF470 and L. plantarum SMF796 strains isolated from kimchi as starters. Compared to heat-treated black bean extract, heat-treated fermented black beans showed significantly higher DPPH and ABTS radical scavenging activities, as well as higher total polyphenol content (p<0.05). The neuroprotective effect through the gut-brain axis was evaluated using conditioned medium (CM) obtained by culturing heat-treated fermented black beans in intestinal cells (HT-29). The CMs of heat-treated fermented black beans from SMF470 and SMF796 showed a high protective effect on SH-SY5Y human neuroblastoma cells induced by oxidative stress from H2O2. Additionally, the CMs of heat-treated fermented black beans were found to protect SH-SY5Y cells from toxicity induced by MPP+. SMF470-CM and SMF796-CM significantly increased the expression of brain-derived neurotrophic factor (BDNF) in SH-SY5Y cells treated with MPP+, while lowering the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) (p<0.05). Furthermore, SMF470-CM and SMF796-CM lowered the apoptosis-related Bax/Bcl-2 ratio. The results of this study suggest that heat-treated fermented black beans can be utilized as potential health functional materials for the prevention and improvement of degenerative brain diseases.

목차

서 론

재료 및 방법

결과 및 고찰

요 약

Acknowledgments

References

키워드

fermented black bean oxidative stress heat-treated probiotics SH-SY5Y cells neuroprotection