Purpose: This study aimed to explore university students’ experiences of participating in online classes during the COVID-19 outbreak. Methods: A survey was conducted with 169 third- and fourth-year students at five universities in W City from May 5 to 22, 2021 through an online survey platform. Qualitative data were collected from 13 third- and fourth-year students at five universities in the same area through three focus group interviews between May 22 and 25 and analyzed through qualitative content analysis. Results: The experience of online classes was rated in the following order: live lectures (92.9%) and recorded lectures (73.4%). Satisfaction with online classes was rated for recorded lectures, which were scored 3.54±1.05 (out of five), and live lectures, which were scored 3.32±1.02. Lack of interaction with faculty (37.9%) and lack of participating practicum (30.8%) were cited as dissatisfaction factors in online classes. From the qualitative data, five sub-themes were identified: “not being respected in one’s learning”, “increased burden of learning in a situation of poor communication,” “it's not that I hate online classes”, “efforts to improve the loose will and attitude toward classes”, “reduced quality of experience and uncertain future”. These sub-themes were abstracted under the theme of “everyday life of learning alone toward an uncertain future”. Conclusion: To ensure more effective online learning, it is necessary to strengthen the interaction between faculty and students, apply online teaching strategies suitable for class objectives, and support various programs to motivate students for self-directed learning.

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.