Lactobacillus fermentum MCC2760 attenuates neurobehavioral alterations induced by oxidized oils in rats

The common practice of reusing deep-fried oil may derange the ability of the brain to counter free radicals and inflammatory 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 sunflower 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.