Neuroprotective effect of tempeh against lipopolysaccharide-induced damage in BV-2 microglial cells

doi:10.1080/1028415X.2018.1456040

CNU IR > Pharmacy and Science > Dept. of Health and Nutrition (including master's program) > Periodical Articles > Item 310902800/32653

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/32653

Title:	Neuroprotective effect of tempeh against lipopolysaccharide-induced damage in BV-2 microglial cells
Authors:	Hwang, Juen-Haur Shu-Jing Wu(吳淑靜) Wu, Po-Long Shih, Yong-Yao Chan, Yin-Ching
Contributors:	Buddhist Tzu Chi Med Fdn, Dalin Tzu Chi Hosp, Dept Otolaryngol Tzu Chi Univ, Sch Med, Hualien Chia Nan Univ Pharm & Sci, Dept Nutr Hlth CPC Corp, Refining & Mfg Res Inst, Biotech Business Ctr Providence Univ, Dept Food & Nutr
Keywords:	Tempeh GABA BV-2 cells Oxidative stress Inflammation Brain-derived neurotrophic factor
Date:	2019-12
Issue Date:	2020-07-29 13:53:51 (UTC+8)
Publisher:	TAYLOR & FRANCIS LTD
Abstract:	Objectives: This study evaluated the bioactive composition of tempeh products and examined the effects of tempeh on BV-2 microglial cell cytotoxicity, neurotrophic effects, and expression of inflammatory genes. Methods: Tempeh products included soybean fermented by Rhizopus, soybean fermented through cocultivation with Rhizopus and Lactobacillus, and red bean fermented through cocultivation with Rhizopus and Lactobacillus (RT-C). We analyzed the bioactive contents of tempeh extracts and evaluated the effects of tempeh water extract on lipopolysaccharide (LPS)-treated BV-2 cells. Results: The results showed that RT-C water extract had the highest concentrations of ?-aminobutyric acid (GABA) and anthocyanin. The tempeh water extracts, especially RT-C, reduced the formation of LPS-induced reactive oxygen species, downregulated the levels of nitric oxide synthase and phospho-cyclic-AMP response element-binding protein, and upregulated the expression of brain-derived neurotrophic factor (BDNF). Discussion: Our data demonstrate that RT-C has the highest concentrations of GABA and anthocyanin, more effectively reduces oxidative stress and inflammation, and increases the expression of BDNF in LPS-induced BV-2 cells.
Relation:	Nutritional Neuroscience, v.22, n.12, pp.840-849
Appears in Collections:	[Dept. of Health and Nutrition (including master's program)] Periodical Articles

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