Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells

• Published in: Food science of animal resources Vol. 41; no. 2; pp. 261 - 273
• Main Authors: Lee, Na-Kyoung, Lim, Sung-Min, Cheon, Min-Jeong, Paik, Hyun-Dong
• Format: Journal Article
• Language: English
• Published: Korea (South) Korean Society for Food Science of Animal Resources 01-03-2021; 한국축산식품학회
• Subjects: 축산학; probiotic yogurt; Leuconostoc mesenteroides; neuroprotective effect; oxidative stress; probiotics
• ISSN: 2636-0772; 2636-0780
• DOI: 10.5851/kosfa.2020.e97

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 (
) expression and reduced the
ratio in oxidatively stress-induced SH-SY5Y cells. Besides, probiotic Y-CM significantly increased
mRNA expression and decreased
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.