Table 4. Neuroprotective effect of control and probiotic yogurt

Characteristics Oxidant
H2O2 (50 μM) NaAsO2 (10 μM)
Cell viability (%)
 Non-treatment 100±5.43c 100±11b
 Control 55.45±0.78a 51.37±3.5a
 CY-CM1) 72.21±1.55b 49.92±1.50a
 PY-CM2) 114.76±9.30d 109.5±11.5b
BDNF expression (fold of control)
 Non-treatment 1.00±0.06b 1.00±0.07b
 Control 0.73±0.02a 0.76±0.03a
 CY-CM1) 0.78±0.12a 1.03±0.02b
 PY-CM2) 1.05±0.05b 1.18±0.02b
Bax/Bcl-2 ratio
 Non-treatment 1.00±0.08a 1.00±0.07a
 Control 2.69±0.08c 2.25±0.04b
 CY-CM1) 2.05±0.07b 1.88±0.21b
 PY-CM2) 1.24±0.13a 1.32±0.17a
Data are represented as the mean±SD of triplicate experiments.
Means within same characteristics a row with same superscript differ (p<0.05).
CY-CM, conditioned medium using yogurt manufactured by ABT-B starter.
PY-CM, conditioned medium using yogurt manufactured by ABT-B starter and L. mesenteroides H40.