Lactobacillus plantarum TWK10-fermented soymilk improves cognitive function in type 2 diabetic rats

Area of Science:

• Neuroscience
• Biochemistry
• Pharmacology

Background:

• The brain is vulnerable to damage from diabetes, with chronic hyperglycemia impairing cognitive functions like memory.
• Type 2 diabetes (T2D) poses significant risks to neurological health and cognitive abilities.

Purpose of the Study:

• To investigate the neuroprotective effects of TWK10-fermented soy milk water extract (WE) and ethanol extract (EE) in a type 2 diabetes rat model.
• To assess the impact of WE and EE on cognitive function and oxidative stress markers in the hippocampus.

Main Methods:

• Type 2 diabetes rats were treated with WE and EE for six weeks.
• Cognitive function was evaluated using the Morris water maze test.
• Hippocampal levels of superoxide dismutase (SOD), malondialdehyde (MDA), calmodulin, and nitric oxide were measured.

Main Results:

• Both WE and EE treatments significantly improved cognitive function in T2D rats compared to controls.
• Administration of WE and EE markedly increased superoxide dismutase activity and decreased malondialdehyde concentration in the hippocampus.
• WE and EE also demonstrated a regulatory effect on calmodulin and nitric oxide levels within the hippocampus.

Conclusions:

• TWK10-fermented soy milk extracts (WE and EE) possess significant anti-diabetic neuroprotective properties.
• Enhanced antioxidant enzyme activity and regulation of key molecular factors contribute to improved cognitive function in T2D rats.
• These findings support the potential of fermented soy milk extracts as a therapeutic strategy for managing diabetes-related cognitive decline.