Chin-Feng Liu, Zong-Yang Young, Tsung-Wei Shih, Tzu-Ming Pan, Chun-Lin Lee
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引用次数: 0
摘要
淀粉样β肽(Aβ)沉积在大脑中,引起氧化应激和炎症,导致记忆和学习能力受损。乳酸杆菌发酵可产生具有高生理活性的脱糖异黄酮,能清除自由基,提高总抗氧化能力,抑制氧化炎症反应。因此,本研究以副干酪乳杆菌NTU101(Lactocaseibacillus paracasei subsp. paracasei NTU101,NTU101)发酵豆浆及其提取物为试验物质,通过在脑内灌注Aβ40 28天,建立AD模型大鼠,探讨NTU101发酵豆浆的预防和改善作用。豆浆和未发酵豆浆对AD的影响,并探讨其对AD的影响。主要功能成分。结果表明,NTU101发酵豆浆中的脱糖异黄酮能改善AD症状。其作用机制包括:抑制氧化性炎症;减少 tau 蛋白和载脂蛋白 E 蛋白产生的危险因子的表达、Aβ40 在海马周围的沉积、TLR-2 和 RAGE 蛋白在星形胶质细胞和小胶质细胞中的表达;以及改善记忆和学习能力。
Lactocaseibacillus-deglycosylated isoflavones prevent Aβ 40-induced Alzheimer's disease in a rat model.
Alzheimer's disease (AD) is the most common neurodegenerative disease, with symptoms appearing in the cerebral cortex and hippocampus. amyloid β peptide (Aβ) has been shown to deposit in the brain, causing oxidative stress and inflammation, leading to impaired memory and learning. Lactocaseibacillus fermentation can produce deglycosylated isoflavones with high physiological activity, which can scavenge free radicals, enhance total antioxidant capacity and inhibit oxidative inflammatory responses. Therefore, in this study, Lactocaseibacillus paracasei subsp. paracasei NTU101 (NTU101) fermented soybean milk and its extracts were used as test substances, and AD model rats were established by infusion of Aβ40 in the brain for 28 days, and the preventive and ameliorating effects of NTU 101 fermented soymilk were discussed. Effects of soymilk and unfermented soymilk on AD, and explore its effects on AD. Main functional ingredients. The results showed that deglycosylated isoflavones in NTU101 fermented soybean milk improved AD symptoms. Mechanisms of actions include the inhibition of oxidative inflammation; reduction in the expression of risk factors for tau protein and apo E protein production, the deposition of Aβ40 around the hippocampus, and the expression of TLR-2 and RAGE proteins in astrocytes and microglia; and improvement in the memory and learning ability.
期刊介绍:
AMB Express is a high quality journal that brings together research in the area of Applied and Industrial Microbiology with a particular interest in ''White Biotechnology'' and ''Red Biotechnology''. The emphasis is on processes employing microorganisms, eukaryotic cell cultures or enzymes for the biosynthesis, transformation and degradation of compounds. This includes fine and bulk chemicals, polymeric compounds and enzymes or other proteins. Downstream processes are also considered. Integrated processes combining biochemical and chemical processes are also published.