Lactobacillus plantarum TWK10-fermented Soymilk Improves Cognitive Function in Type 2 Diabetic Rats

Journal of the Science of Food and Agriculture
Te-Hua LiuTsung-Yu Tsai

Abstract

The brain is especially sensitive to diabetes-induced damage. Chronic hyperglycemia can potentially lead to brain dysfunctions, affecting spatial learning and memory. The T2D rats were administered TWK10-fermented soy milk water and ethanol extracts (WE and EE) for 6 weeks. WE and EE treatment attenuated T2D-induced alteration in cognitive function assessed using the Morris water maze. Moreover, administration of WE and EE significantly elevated superoxide dismutase activity (166.96% and 181.21%, p < 0.05, respectively) and reduced malondialdehyde concentration (35.97% and 43.97%, p < 0.05, respectively) in the hippocampus of the rats. Additionally, the calmodulin level and nitric oxide concentration were regulated by WE and EE. This study provides scientific evidence that WE and EE enhance anti-oxidative enzyme activity, which subsequently regulates factors associated with cognitive function in T2D rats. This article is protected by copyright. All rights reserved.

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Citations

Nov 2, 2021·Journal of Applied Microbiology·Manorama KumariHarshita Naithani

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