Background: This study aimed to investigate the relationship between occupational conditions and foot morphology in industrial workers. Objects: A total of 118 workers from Cheonan and South Korea were recruited through a manufacturing plant for participation in this study. Methods: Musculoskeletal findings were evaluated by musculoskeletal symptoms disease questionnaire. We measured foot structure and foot plantar pressure-based variables using the Arch Finder System. Pearson’s correlation analysis was used to investigate statistical examination. Results: Longer years of service revealed a weak negative correlation with foot width, medial arch height, and metatarsal width; workers with foot pain and laborious positions record high values of plantar pressure than those in office positions. Furthermore, strong bilateral correlations were observed between the foot morphological structure parameters of participants (r = 0.796–0.890). Conclusion: Occupational conditions, particularly duty duration and job type, influence plantar pressure and foot structure. Plantar pressure assessment may aid in the early identification and prevention of work-related musculoskeletal disorders.

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.