Soymilk yogurt prepared using Pediococcus pentosaceus TOKAI 759m ameliorates cognitive function through gut microbiota modulation in high-fat diet mice

Abstract

Recent studies have confirmed that obesity leads to neuroinflammation and cognitive decline. This study aimed to examine whether soymilk yogurt prepared using Pediococcus pentosaceus TOKAI 759m could prevent cognitive decline and neuroinflammation progression in mice fed a high-fat diet (HFD). C57BL/6NJcl male mice were grouped according to the following dietary interventions and monitored for 15 weeks: (1) normal control diet, (2) HFD, (3) HFD with soymilk (SM), (4) HFD with soymilk yogurt (SY), and (5) HFD with bacterial cells of the starter strain (BC). The levels of inflammatory cytokines in serum and hippocampus were measured. Compared to the HFD group, the SY group scored higher in the novel object recognition test and exhibited lower levels of Interleukin-6 (IL-6) and Tumor Necrosis Factor (TNF)-α in the hippocampus. However, the SM and BC groups did not show these significant changes. Proteomic analysis of the hippocampus revealed three enriched protein clusters in the SY group: synaptic proteins, glycolysis, and mitochondrial ATP formation. Fecal samples were also collected to measure the proportion of gut microbiota using 16S rRNA analysis. Interestingly, the proportion of butyrate-producing bacteria, such as Clostridium and Akkermansia, tended to be higher in the SY group than in the HFD group. An additional in vitro study revealed that the components of SY, such as daidzein, genistein, and adenine, could decrease inflammatory cytokine levels in microglial cells. In conclusion, soymilk yogurt prepared using P. pentosaceus TOKAI 759m may modulate gut microbiota and prevent neuroinflammation, thereby leading to a possible improvement in cognitive function.