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.

서 론
재료 및 방법
    실험재료
    검은콩 발효
    열처리 검은콩 발효물의 항산화 활성
    세포 배양
    열처리 검은콩 발효물의 세포독성 측정
    열처리 검은콩 발효물 유래 조건배지 제조
    열처리 검은콩 발효물 유래 조건배지의 세포독성 측정
    열처리 검은콩 발효물 유래 조건배지의 산화적 스트레스 보호효과 측정
    BDNF, COX-2, iNOS, BAX, BCL-2 유전자 발현 측정
    통계분석
결과 및 고찰
    검은콩 발효
    열처리 검은콩 발효물의 항산화 활성
    열처리 검은콩 발효물 및 조건배지의 세포독성 평가
    열처리 검은콩 발효물 유래 조건배지의 산화적 스트레스 보호 효과
    열처리 검은콩 발효물 유래 조건배지의 신경보호 효과
요 약
Acknowledgments
References

• 이민경(선문대학교 식품과학과) | Min-kyeong Lee (Department of Food Science, Sun Moon University, Asan 31460, Republic of Korea)
• 이가영(선문대학교 식품과학과) | Ga-young Lee (Department of Food Science, Sun Moon University, Asan 31460, Republic of Korea)
• 최지우(선문대학교 식품과학과) | Ji-woo Choi (Department of Food Science, Sun Moon University, Asan 31460, Republic of Korea)
• 윤혜진(선문대학교 식품과학과) | Hye-Jin Youn (Department of Food Science, Sun Moon University, Asan 31460, Republic of Korea)
• 조현희(선문대학교 식품과학과) | Hyun-hee Cho (Department of Food Science, Sun Moon University, Asan 31460, Republic of Korea)
• 박훈(선문대학교 식품과학과) | Hoon Park (Department of Food Science, Sun Moon University, Asan 31460, Republic of Korea) Corresponding author