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Soy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides: neuroprotective effects against oxidative stress

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Abstract

This study aimed to evaluate the effect of Lactobacillus plantarum 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 L. plantarum 200655 survive for 21 days of storage at 4 °C. FOS increased the β-glucosidase activity of L. plantarum 200655, total phenolic content, and antioxidant activities, such as radical scavenging and reducing power of FS. In addition, FS with FOS exerted neuroprotective effects in SH-SY5Y cells against H2O2-induced oxidative stress. FS with 3% and 5% FOS (FS3 and FS5) significantly increased cell viability and gene expression of neuronal markers, such as brain-derived neurotrophic factor and tyrosine hydroxylase. Moreover, FS3 and FS5 significantly reduced lactate dehydrogenase release and the gene expression of Bax/Bcl-2 ratio, caspase-9, and caspase-3. These results indicated that FS3 and FS5, with enhanced antioxidant properties, could protect SH-SY5Y cells against H2O2-induced damage. Therefore, soymilk fermented with L. plantarum 200655 and FOS can be used as a prophylactic functional food with neuroprotective effects against oxidative stress.

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All data and material generated or analyzed during this study are included in this article.

Abbreviations

BDNF:

Brain-derived neurotrophic factor

FOS:

Fructooligosaccharides

FS:

Fermented soymilk

GI:

Growth index

GOS:

Galactooligosaccharides

ROS:

Reactive oxygen species

TH:

Tyrosine hydroxylase

LAB:

Lactic acid bacteria

PD:

Parkinson’s disease

AD:

Alzheimer’s disease

HD:

Huntington’s disease

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Funding

This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry (IPET) through the Innovational Food Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (#119009-3).

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Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea

    Ga-Hyun Choi, Hyun-Ji Bock, Na-Kyoung Lee & Hyun-Dong Paik

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  1. Ga-Hyun Choi
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  2. Hyun-Ji Bock
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  3. Na-Kyoung Lee
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  4. Hyun-Dong Paik
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Contributions

GHC: investigation, methodology, writing—original draft, validation. HJB: investigation, methodology. NKL: conceptualization, validation, writing—review and editing. HDP: conceptualization, supervision, writing—review and editing, validation.

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Correspondence to Hyun-Dong Paik.

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Choi, GH., Bock, HJ., Lee, NK. et al. Soy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides: neuroprotective effects against oxidative stress. J Food Sci Technol 59, 4870–4879 (2022). https://doi.org/10.1007/s13197-022-05575-1

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