Probiotic Properties and Neuroprotective Effects of Lactobacillus buchneri KU200793 Isolated from Korean Fermented Foods

The purpose of this study was to evaluate the probiotic characteristics and neuroprotective effects of bacteria isolated from Korean fermented foods. Three bacterial strains ( KU200060, KU200171, and KU200793) showed potential probiotic properties, such as high tolerance against artificial gastric juice and bile salts, sensitivity to antibiotics, nonproduction of carcinogenic enzymes, and high adhesion to intestinal cells. Heat-killed KU200060 and KU200793 showed higher antioxidant activity than heat-killed KU200171. The conditioned medium (CM) was used to evaluate the reaction between HT-29 cells and each heat-killed strain. All CMs protected SH-SY5Y cells from 1-methyl-4-phenylpyridinium (MPP )-induced toxicity. The expression of brain-derived neurotropic factor (BDNF) mRNA in HT-29 cells treated with CM containing heat-killed KU200793 was the highest. The CM significantly reduced the Bax/Bcl ratio and increased BDNF mRNA expression in SH-SY5Y cells treated with MPP . These results indicate that KU200793 can be used as a prophylactic functional food, having probiotic potential and neuroprotective effects.