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<p><i>Rhynchosia nulubilis</i> (RN), a small black soybean, is traditionally used in Korean oriental medicine. In this study, RN was fermented using a novel lactic acid bacterium, <i>Pediococcus pentosaceus</i> AOA2016 (AOA2016), which enhanced its antioxidant properties. Fermentation significantly increased total phenolic acid and procyanidin levels. Among phenolic acids, protocatechuic acid (PCA) increased the most (11.83&#xa0;mg/100&#xa0;g), while gentisic acid (GA) was newly produced (1.23&#xa0;mg/100&#xa0;g). Fermented RN extract, along with PCA and GA, significantly improved the viability of HT22 hippocampal neuronal cells and reduced intracellular reactive oxygen species (ROS), indicating protection against glutamate-induced oxidative stress. Co-treatment with PCA and GA, at proportions reflecting their levels in fermented RN, further enhanced neuronal protection. These findings suggest that RN extract fermented by AOA2016 has potential as a functional food ingredient. The enhanced antioxidative and neuroprotective effects of fermented RN highlight its potential in preventing neuronal damage and oxidative stress-related neurodegenerative conditions.</p>

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Neuroprotection of fermented small black soybean (Rhynchosia nulubilis) on hippocampal neurons through antioxidant effect

  • 期刊论文

  • 发表日期：

    2025年8月13日

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  • Sang Woo Seo,
  • Ju Yong Kim,
  • Tae Yeon Kim,
  • Charles C. Lee,
  • Arunachalam Palaniyandi Sasikumar,
  • Seung Hee Yang,
  • Hee Yang,
  • Seung Hwan Yang,
  • Jung Han Yoon Park,
  • Jong Hun Kim,
  • Ki Won Lee

摘要

Rhynchosia nulubilis (RN), a small black soybean, is traditionally used in Korean oriental medicine. In this study, RN was fermented using a novel lactic acid bacterium, Pediococcus pentosaceus AOA2016 (AOA2016), which enhanced its antioxidant properties. Fermentation significantly increased total phenolic acid and procyanidin levels. Among phenolic acids, protocatechuic acid (PCA) increased the most (11.83 mg/100 g), while gentisic acid (GA) was newly produced (1.23 mg/100 g). Fermented RN extract, along with PCA and GA, significantly improved the viability of HT22 hippocampal neuronal cells and reduced intracellular reactive oxygen species (ROS), indicating protection against glutamate-induced oxidative stress. Co-treatment with PCA and GA, at proportions reflecting their levels in fermented RN, further enhanced neuronal protection. These findings suggest that RN extract fermented by AOA2016 has potential as a functional food ingredient. The enhanced antioxidative and neuroprotective effects of fermented RN highlight its potential in preventing neuronal damage and oxidative stress-related neurodegenerative conditions.