Lactobacillus plantarum TWK10-fermented soymilk improves cognitive function in type 2 diabetic rats.
J Sci Food Agric
; 100(14): 5152-5161, 2020 Nov.
Article
em En
| MEDLINE
| ID: mdl-32529660
ABSTRACT
BACKGROUND:
The brain is especially sensitive to diabetes-induced damage. Chronic hyperglycemia can potentially lead to brain dysfunctions, affecting spatial learning and memory.RESULTS:
The type 2 diabetes (T2D) rats were administered TWK10-fermented soy milk water extract (WE) and ethanol extract (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 (35.03% 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.CONCLUSION:
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. © 2020 Society of Chemical Industry.Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Leite de Soja
/
Lactobacillus plantarum
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Diabetes Mellitus Tipo 2
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Alimentos Fermentados
Idioma:
En
Ano de publicação:
2020
Tipo de documento:
Article