乳酸菌发酵芒果皮提取物对β淀粉样蛋白诱导的神经元损伤的保护作用。
The Protection of Lactic Acid Bacteria Fermented-Mango Peel against Neuronal Damage Induced by Amyloid-Beta.
机构信息
Department of Horticulture, National Chiayi University, Chiayi 600355, Taiwan.
Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, Taiwan.
出版信息
Molecules. 2021 Jun 8;26(12):3503. doi: 10.3390/molecules26123503.
Mango peels are usually discarded as waste; however, they contain phytochemicals and could provide functional properties to food and promote human health. This study aimed to determine the optimal lactic acid bacteria for fermentation of mango peel and evaluate the effect of mango peel on neuronal protection in Neuron-2A cells against amyloid beta (Aβ) treatment (50 μM). Mango peel can be fermented by different lactic acid bacteria species. (BCRC14079)-fermented mango peel produced the highest concentration of lactic acid bacteria (exceeding 10 CFU/mL). Mango peel and fermented mango peel extracts upregulated brain-derived neurotrophic factor (BDNF) expression for 1.74-fold in Neuron-2A cells. Furthermore, mango peel fermented products attenuated oxidative stress in Aβ-treated neural cells by 27%. Extracts of (BCRC14079)-fermented mango peel treatment decreased Aβ accumulation and attenuated the increase of subG1 caused by Aβ induction in Neuron-2A cells. In conclusion, (BCRC14079)-fermented mango peel acts as a novel neuronal protective product by inhibiting oxidative stress and increasing BDNF expression in neural cells.
芒果皮通常被当作废物丢弃；然而，它们含有植物化学物质，可以为食品提供功能性，并促进人类健康。本研究旨在确定最适合发酵芒果皮的乳酸菌，并评估芒果皮对神经元-2A 细胞（Neuron-2A cells）抵抗淀粉样β（Aβ）处理（50 μM）的神经保护作用。不同的乳酸菌可以发酵芒果皮。（BCRC14079）发酵的芒果皮产生的乳酸菌浓度最高（超过 10 CFU/mL）。芒果皮和发酵芒果皮提取物可使神经元-2A 细胞中的脑源性神经营养因子（BDNF）表达上调 1.74 倍。此外，芒果皮发酵产物可使 Aβ 处理的神经细胞中的氧化应激降低 27%。（BCRC14079）发酵的芒果皮提取物处理可减少 Aβ 的积累，并减弱 Aβ 诱导的神经元-2A 细胞中 subG1 的增加。总之，（BCRC14079）发酵的芒果皮可通过抑制氧化应激和增加神经细胞中 BDNF 的表达，起到新型神经保护产品的作用。
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