Probiotics from Thai Fermented Foods Reduced Anxiety and Enhanced Neuroplasticity in a Wistar Rat Model doi.org/10.26538/tjnpr/v6i6.15
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Abstract
Probiotics have a significant impact on mental health through the gut-brain axis mechanism. From Thai fermented foods, various probiotic bacterial strains have been isolated. The present study was aimed at investigating the effects of probiotics from Thai fermented foods on anxiety and neuroplasticity in a Wistar rat model. Six bacterial strains were isolated from Thai fermented foods and used to prepare a probiotic cocktail. Male rats were divided into three groups. Group 1 (CON) rats were given sterile, distilled water for 21 days. Group 2 (ANT) rats received four antibiotics over 21 days. Each rat in Group 3 (PRO) was administered antibiotics every day for seven days, followed by 14 days of probiotics. Compulsiveness, anxiety-like behavior, depression, and neuroplasticity were evaluated. The rat brain tissue specimens were collected at the end of the experiment and analyzed histologically. The expressions of the genes linked with brain inflammation, neuroplasticity, and HPA axis regulation were also examined. The results showed that 14 days of probiotic mixture treatment in the PRO group significantly improved anxiety levels (p<0.05), compared to the rats in the ANT group, but did not affect depression. Probiotics showed positive effects on neuroplasticity by lowering Bax but increasing Igf-1 and Gr mRNA gene expressions in PRO compared to ANT. They also demonstrated neuroprotectivity in the dentate gyrus. The findings of this study suggest that probiotics from Thai fermented foods decrease anxiety and improve neuroplasticity, thereby having the potential to become a functional food, enriched with psychobiotics to promote human mental behavior.
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