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Lactobacillus fermentum MCC2760 attenuates neurobehavioral alterations induced by oxidized oils in rats
No full textThe common practice of reusing deep-fried oil may derange the ability of the brain to counter free radicals and inflamma-
tory responses and can adversely alter neurobehavioral changes. In this study, we elucidated the modulatory potentials of
Lactobacillus fermentum MCC2760 (LF) on neurobehavioral changes induced by dietary intake of oxidized oils. Female
Wistar rats were fed with AIN-76 diets containing native sunflower oil (N-SFO), native canola oil (N-CNO), heated sun-
flower oil (H-SFO), heated canola oil (H-CNO), heated sunflower oil with probiotic (H-SFO + LF) or heated canola oil
with probiotic (H-CNO + LF} for 60 days. After 60 days of feeding, they were mated with adult male rats. Upon mating
confirmation, pregnant dams were continued on their respective diets until delivery. After delivery and post-lactation, F2
generation males (n = 6) were continued on a diet similar to their mothers for 60 days. Memory parameters [Morris water
maze, Y-maze (spontaneous alteration), and novel object recognition test], locomotor skills and endurance (open field
test and rotarod test), and anxiety test (elevated plus maze) were assessed in F2 generation males weighing 270 ± 10 g.
Compared to their respective controls, heated oil-fed rats showed a significant (p < 0.05) decrease in memory and motor
coordination skills, whereas a significant (p < 0.05) increase in anxiety-like behavior. However, administration of LF (109
CFU/day/rat) ameliorated the heated oil-induced neurobehavioral changes. Hence, the present study establishes that long-
term consumption of thermally oxidized oil is detrimental to critical brain functions, including cognitive attributes. Dietary
supplementation of probiotics may effectively counter the oxidized oil-induced cognitive loss
Quantification and optimization of gaba production from lactic acid bacterial isolates of traditional fermented food
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