. 2021 Mar 1;41(2):261–273. doi: 10.5851/kosfa.2020.e97

Table 4. Neuroprotective effect of control and probiotic yogurt.

Characteristics	Oxidant
Characteristics	H₂O₂ (50 μM)	NaAsO₂ (10 μM)
Cell viability (%)
Non-treatment	100±5.43^c	100±11^b
Control	55.45±0.78^a	51.37±3.5^a
CY-CM¹⁾	72.21±1.55^b	49.92±1.50^a
PY-CM²⁾	114.76±9.30^d	109.5±11.5^b
BDNF expression (fold of control)
Non-treatment	1.00±0.06^b	1.00±0.07^b
Control	0.73±0.02^a	0.76±0.03^a
CY-CM¹⁾	0.78±0.12^a	1.03±0.02^b
PY-CM²⁾	1.05±0.05^b	1.18±0.02^b
Bax/Bcl-2 ratio
Non-treatment	1.00±0.08^a	1.00±0.07^a
Control	2.69±0.08^c	2.25±0.04^b
CY-CM¹⁾	2.05±0.07^b	1.88±0.21^b
PY-CM²⁾	1.24±0.13^a	1.32±0.17^a

Data are represented as the mean±SD of triplicate experiments.

Means within same characteristics a row with same superscript differ (p<0.05).

¹⁾

CY-CM, conditioned medium using yogurt manufactured by ABT-B starter.

²⁾

PY-CM, conditioned medium using yogurt manufactured by ABT-B starter and L. mesenteroides H40.