Oxidative stress plays an important role in exacerbating neurodegenerative diseases, such as Alzheimer's disease, Parkinson's disease, and Huntington's disease. In a previous study, Lactobacillus plantarum 200655 was shown to possess probiotic and antioxidant potential. The current study aimed to evaluate the neuroprotective effects of heat-killed L. plantarum 200655. We incubated intestinal cells (HT-29) with heat-killed L. plantarum 200655 in a conditioned medium (CM) and found that the brain-derived neurotrophic factor (BDNF) mRNA level was elevated in the HT-29 cells and the CM contained high concentrations of BDNF. The CM protected neuroblastoma cells (SH-SY5Y) from hydrogen peroxide (HO)-induced toxicity. Moreover, the CM increased BDNF and tyrosine hydroxylase (TH) mRNA expression and significantly reduced the apoptosis-related Bax/Bcl-2 ratio in HO-treated SH-SY5Y cells. At the protein level, the CM resulted in downregulation of caspase-3. These results indicate that L. plantarum 200655 might be used as a prophylactic functional ingredient to prevent neurodegenerative disease.
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http://dx.doi.org/10.1007/s12602-020-09740-w | DOI Listing |
Food Sci Biotechnol
March 2023
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 South Korea.
The present study developed a functional yoghurt supplemented with 200655 and evaluated its physicochemical properties and antioxidant activities. Yoghurt samples were prepared using commercial starter cultures and probiotics and grouped as follows: control sample without probiotics (C), GG (supplemented with GG), R (supplemented with KCTC 3108), and S (supplemented with 200655). The GG, R, and S samples had shorter fermentation time compared with the C sample.
View Article and Find Full Text PDFJ Food Sci Technol
December 2022
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Republic of Korea.
This study aimed to evaluate the effect of 200655 and fructooligosaccharides (FOS) on soymilk fermentation and the neuroprotective effects of fermented soymilk (FS). The addition of FOS did not affect the physicochemical properties during fermentation. It helped that 200655 survive for 21 days of storage at 4 °C.
View Article and Find Full Text PDFJ Microbiol Biotechnol
May 2021
Department of Nano Bio engineering, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
In this study, we evaluated the immune-enhancing activity of kimchi-derived 200655 on immune suppression by cyclophosphamide (CP) in ICR mice. Animals were fed distilled water or 1×10 colony-forming unit/kg B.W.
View Article and Find Full Text PDFJ Microbiol Biotechnol
May 2021
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
This study aimed to optimize medium composition and culture conditions for enhancing the biomass of 200655 using statistical methods. The one-factor-at-a-time (OFAT) method was used to screen the six carbon sources (glucose, sucrose, maltose, fructose, lactose, and galactose) and six nitrogen sources (peptone, tryptone, soytone, yeast extract, beef extract, and malt extract). Based on the OFAT results, six factors were selected for the Plackett- Burman design (PBD) to evaluate whether the variables had significant effects on the biomass.
View Article and Find Full Text PDFProbiotics Antimicrob Proteins
June 2021
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea.
Oxidative stress plays an important role in exacerbating neurodegenerative diseases, such as Alzheimer's disease, Parkinson's disease, and Huntington's disease. In a previous study, Lactobacillus plantarum 200655 was shown to possess probiotic and antioxidant potential. The current study aimed to evaluate the neuroprotective effects of heat-killed L.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!