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Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells
Leuconostoc mesenteroides H40 (H40) was isolated from kimchi, and its probiotic properties and neuroprotective effect was evaluated in oxidatively stressed SH-SY5Y cells. H40 was stable in artificial gastric conditions and can be attached in HT-29 cells. In addition, H40 did not produce β-glucuronid...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2021
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8115002/ https://www.ncbi.nlm.nih.gov/pubmed/33987547 http://dx.doi.org/10.5851/kosfa.2020.e97 |
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author | Lee, Na-Kyoung Lim, Sung-Min Cheon, Min-Jeong Paik, Hyun-Dong |
author_facet | Lee, Na-Kyoung Lim, Sung-Min Cheon, Min-Jeong Paik, Hyun-Dong |
author_sort | Lee, Na-Kyoung |
collection | PubMed |
description | Leuconostoc mesenteroides H40 (H40) was isolated from kimchi, and its probiotic properties and neuroprotective effect was evaluated in oxidatively stressed SH-SY5Y cells. H40 was stable in artificial gastric conditions and can be attached in HT-29 cells. In addition, H40 did not produce β-glucuronidase and showed resistant to several antibiotics. The conditioned medium (CM) was made using HT-29 cells refined with heat-killed probiotics (Probiotics-CM) and heated yogurts (Y-CM) to investigate the neuroprotective effect. Treatment with H40-CM not only increased cell viability but also significantly improved brain derived neurotropic factor (BDNF) expression and reduced the Bax/Bcl-2 ratio in oxidatively stress-induced SH-SY5Y cells. Besides, probiotic Y-CM significantly increased BDNF mRNA expression and decreased Bax/Bcl-2 ratio. The physicochemical properties of probiotic yogurt with H40 was not significantly different from the control yogurt. The viable cell counts of lactic acid bacteria in control and probiotic yogurt with H40 was 8.66 Log CFU/mL and 8.96 Log CFU/mL, respectively. Therefore, these results indicate that H40 can be used as prophylactic functional dairy food having neuroprotective effects. |
format | Online Article Text |
id | pubmed-8115002 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-81150022021-05-12 Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells Lee, Na-Kyoung Lim, Sung-Min Cheon, Min-Jeong Paik, Hyun-Dong Food Sci Anim Resour Article Leuconostoc mesenteroides H40 (H40) was isolated from kimchi, and its probiotic properties and neuroprotective effect was evaluated in oxidatively stressed SH-SY5Y cells. H40 was stable in artificial gastric conditions and can be attached in HT-29 cells. In addition, H40 did not produce β-glucuronidase and showed resistant to several antibiotics. The conditioned medium (CM) was made using HT-29 cells refined with heat-killed probiotics (Probiotics-CM) and heated yogurts (Y-CM) to investigate the neuroprotective effect. Treatment with H40-CM not only increased cell viability but also significantly improved brain derived neurotropic factor (BDNF) expression and reduced the Bax/Bcl-2 ratio in oxidatively stress-induced SH-SY5Y cells. Besides, probiotic Y-CM significantly increased BDNF mRNA expression and decreased Bax/Bcl-2 ratio. The physicochemical properties of probiotic yogurt with H40 was not significantly different from the control yogurt. The viable cell counts of lactic acid bacteria in control and probiotic yogurt with H40 was 8.66 Log CFU/mL and 8.96 Log CFU/mL, respectively. Therefore, these results indicate that H40 can be used as prophylactic functional dairy food having neuroprotective effects. Korean Society for Food Science of Animal Resources 2021-03 2021-03-01 /pmc/articles/PMC8115002/ /pubmed/33987547 http://dx.doi.org/10.5851/kosfa.2020.e97 Text en © Korean Society for Food Science of Animal Resources https://creativecommons.org/licenses/by-nc/3.0/This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Lee, Na-Kyoung Lim, Sung-Min Cheon, Min-Jeong Paik, Hyun-Dong Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells |
title | Physicochemical Analysis of Yogurt Produced by Leuconostoc
mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal
Cells |
title_full | Physicochemical Analysis of Yogurt Produced by Leuconostoc
mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal
Cells |
title_fullStr | Physicochemical Analysis of Yogurt Produced by Leuconostoc
mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal
Cells |
title_full_unstemmed | Physicochemical Analysis of Yogurt Produced by Leuconostoc
mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal
Cells |
title_short | Physicochemical Analysis of Yogurt Produced by Leuconostoc
mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal
Cells |
title_sort | physicochemical analysis of yogurt produced by leuconostoc
mesenteroides h40 and its effects on oxidative stress in neuronal
cells |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8115002/ https://www.ncbi.nlm.nih.gov/pubmed/33987547 http://dx.doi.org/10.5851/kosfa.2020.e97 |
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