Influence of Probiotic Supplementation on Brain Function: Involvement of Gut Microbiome, Inflammation, and Stress Pathway

Probiotics were reported for several physical and psychological health benefits. Probiotics can positively alter the gut microbiome and nourish the commensal microbial load. Recent studies revealed that the cognitive functions (anxiety and depression) of human beings are meticulously associated with their genetic makeup, food habits, and gut microbiome. The gut microbiome may communicate with the brain through neural and humoral pathways, while involving several neurotransmitters and signaling molecules. The immune response, especially inflammatory system, plays a critical role in the microbiome and in mental health. Thus, many studies were conducted to explore the beneficial effect of probiotic, single and multistrain, formulations. Fruitful results were observed, but the underlying mechanism of probiotic-mediated improvement of mental health is not fully illustrated, even though some studies explained that the production of neurotransmitter-like metabolites by the probiotic strain could be the possible mediator of gut-brain axis. The present chapter summarizes the outcome of probiotic-based treatment for the improvement of stress and depression with respect to microbiome change, inflammation, and stress pathway

Breaking the spores of Ganoderma lucidum by fermentation with Lactobacillus plantarum

Ganoderma lucidum has been utilized in medical field from ancient time. In recent studies, it is found that spores of G. lucidum consists of several bioactive substances which are much abundant than in the fruiting body. A hard sporoderm limits the absorption of these active compounds. Therefore, it is necessary to break down the sporoderm to allow complete absorption. The spore breaking methods which have been developed are physical smashing, ultrasonic, high pressure and enzymes application. A few  limitations have come forward; they are low yield, high cost, high technology tools requirement and loss valuable substances during production. In this paper, fermentation of G. lucidum with Lactobacillus plantarum was applied to break down the sporoderm. Scanning electron microscope (SEM) was used to characterize the spores. The broken spores were found on the 3rd day and complete breaking on the 5th day of fermentation. Lactic acid, acetic acid and combination of these acids did not cause the spore to break down. This technique is simple, less cost. It can be used to produce fermented juices with the benefit from G. lucidum spores and lactic acid bacteria. Mechanism of spore break downby lactic acid bacteria is further investigated.Key words: Ganoderma lucidum, break spore, Lactobacillus plantarum, lactic acid bacteria, fermentation

INFLUENCE OF PROBIOTIC SUPPLEMENTATION ON CLIMACTERIC SYMPTOMS IN MENOPAUSAL WOMEN-A MINI REVIEW

Menopause (MP) is a natural physiological event of woman's life and is defined as the absence of menstrual periods for at least twelve months and loss of function of ovarian. The common symptoms of MP are irregular vaginal bleeding, hot flushes especially in head and chest, night sweats, insomnia, vaginal and urinary symptoms, cognitive dysfunction, increased cancer risk, osteopenia, high blood pressure, diabetes, and cardiovascular diseases. Microbiome has been associated with several health benefits. Probiotic supplementation helps to enhance the quality of microbiome thereby confers the health benefits to the host system. The microbiome, hormone (estrogen) changes, and probiotic intervention are related to the health status of the female reproductive system. The vaginal microbiome (VM) play a critical role in female reproductive health and MP, which can be greatly influenced by probiotics, and other medicine especially antibiotics and hormone therapy. The role of VM in supporting vaginal health is not clear and debatable. Understanding the role of vaginal Lactobacillus could expose the pathogenesis of vaginal dysbiosis, which helps to improve diagnostic and therapeutic strategies for several dysbiosis associated health issues and menopause-related symptoms. Recent studies suggested that the intervention of probiotic preparation with or without nutraceutical formulation (mostly with isoflavones) improve the health status of menopausal women. The mechanism of probiotics mediated health improvement in menopausal women is not yet described clearly. Several controversies are there on the link between probiotic, gut microbiota, vaginal microbiota, and estrogen deficit. The present review summarizes the influence of probiotic supplementation on climacteric symptoms in menopausal women. The literature search was made in Scopus, Google Scholar, PubMed using the keywords probiotics†and menopauseâ€. The documents were carefully checked for the relevance to the current manuscript, and the selection was made without any restriction in the year of publication

A REVIEW ON ANTI-AGING PROPERTIES OF PROBIOTICS

Aging is the inevitable biological event associated with several physiological, behavioral, and lifestyle events, but people do not wish to become old. The market for anti-aging products is growing gradually, and customers are aware of active principles in the cosmetics. The probiotics are known for several health benefits; especially probiotics regulate the gut health and immune system. Recent studies emphasized the role of probiotics, and probiotic-containing fermented products in cosmetics, and aging. The whole mechanism of aging has not been elucidated yet, but modern aging theories are in two different categories such as programmed theory and damage theory. The aging mechanisms can be discussed in organismal, and cellular level. To some extent, organismal and premature aging is controlled by genetic makeup. Though genetic, and environmental factors impact healthy aging, diet and gut microbiota also play a significant role in senescence. Aging is greatly associated with a diversity of gut microbiota that is often related to the changes in the gastrointestinal tract, and dietary patterns, together with an associated decline in cognitive and immune function, eventually contributing to infirmity. Lactic acid bacteria are reported for the ability to extend the lifespan and/or healthspan. The current manuscript discussed the aging mechanisms, an association of microbiome and aging, and compiled the reported anti-aging properties of probiotics.Â

COSMECEUTICAL IMPORTANCE OF FERMENTED PLANT EXTRACTS: A SHORT REVIEW

Personal care products, especially cosmetics, are regularly used all over the world. The used cosmetics are discharged continuously into the environment that affects the ecosystem and human well-being. The chemical and synthetic active compounds in the cosmetics cause some severe allergies and unwanted side effects to the customers. Currently, many customers are aware of the product composition, and they are stringent in product selection. So, cosmetic producers are keen to search for an alternative, and natural active principles for the development and improvisation of the cosmetic products to attain many customers. Phytochemicals are known for several pharmacological and cosmeceutical applications. Fermentation process improved the quality of the active phytochemicals and also facilitates the easy absorption of them by human system. Recently, several research groups are working on the cosmeceutical importance of fermented plant extracts (FPE), particularly on anti-ageing, anti-wrinkle, and whitening property of FPE. The current manuscript is presenting a brief on cosmeceutical importance of FPE. COSMECEUTICAL IMPORTANCE OF FERMENTED PLANT EXTRACTS: A SHORT REVIE

ASSESSMENT OF BIOLOGICAL SAFETY OF FERMENTED PHYLLANTHUS EMBLICA FRUIT JUICE

Objective: The present study evaluated the subchronic toxicity of Lactobacillus mediated fermented Phyllanthus emblica fruit juice (FPJ) using a rat as a model system.Methods: FPJ was prepared, and estimated the changes in pH by pH meter, and microbial load by a plating method. Rats were fed with different dose of FPJ for 60 days. The changes in the body mass were noted. The blood and organs of the experimental rats were collected, after 60 days of intervention. Then, they were analyzed for the selected hematological and biochemical parameters by following standard hospital protocols.Results: The pH of FPJ after 30 days of fermentation was 3.16. FPJ was rich in probiotic Lactobacillus spp. (7.23 Log CFU per mL) without contamination. The supplementation of FPJ was not significantly affected the body weight of the experimental animals, except the female rats in posteffective dose (PED) group showed significant changes (20.83±8.49 g) compared to control (40±17.22 g). The internal organs of the rat were not affected by the FPJ supplementation. The changes observed in blood urea nitrogen, creatinine, cholesterol, triglyceride, aspartate aminotransferase; alanine aminotransferase, and alkaline phosphatase level of experimental rats, both male and female, were not significantly differed from the respective controls. The average of lymphocytes level was significantly increased in continuous dosing group of males and females. Interestingly, the increase in red blood cell and hemoglobin (HGB) were statistically significant for ED group and PED in both sexes, except for females with no effect on HGB content.Conclusion: The prepared FPJ was enriched with probiotic Lactobacillus spp. The supplementation of FPJ (up to 9 mL/kg/day) for 60 days was not significantly influenced the body weight, internal organs, biochemical and hematological parameters of experimental rats (both male and female). The results revealed that FHJ is suitable for the human consumption

ASSESSMENT OF ORGANIC ACID CONTENT, AND BRIX VALUE OF REPRESENTATIVE INDIGENOUS FERMENTED PLANT BEVERAGES OF THAILAND

Objective: In Thailand, people believe that the fermented plant beverages (FPBs) have the pharmaceutical effects and consumption of FPBs cure the diseases. This study was conducted to detect and quantify the organic acids, pH, and Brix value of the commonly using FPBs of Thailand.Methods: The samples were collected from all the region of Thailand. The total acidity, pH, and organic acid content were measured by titration, pH meter, and high-performance liquid chromatography methods, respectively. The sugar content of the sample was assessed by Brix value determination using a refractometer.Results: All the tested FPBs showed the pH value of 2-4 except sample no. 64 (pH 6.49) and 65 (pH 5.72). The acidity of the samples showed a range of ~0.1-2.5% of lactic acid equivalent. The acidity of sample no. 64 and 65 was not in detectable level. As per the Thai Community Product Standard (TCPS) - No. 481/2004, all the samples were qualified for the human consumption except sample no. 64 and 65. About 34, 17, 58, 53, 8, 6, 12, and 1 samples were detected with 0.018-0.241, 0.015-0.389, 0.028-1.244, 0.052-0.550, 0.024-0.267, 0.049-0.373, 0.025-0.980, and 0.31 mg/mL of as tartaric, malic, lactic, acetic, citric, sorbic, fumaric, and propionic acids, respectively. The sugar content of the sample no. 9 and 49 was >55 % of Brix value, while other tested samples were <50%.Conclusion: All the tested FPBs were harmless to human regarding organic acid content, pH, and Brix value except sample no. 64 and 65 as per theTCPS. Further studies are mandatory to explore the microbial and pharmaceutical nature of traditional FPBs and other fermented foods of Thailand.Keywords: Brix value, Fermented plant beverages, Morinda, Organic acids, pH

ANTHOCYANIN PROFILE AND ITS ANTIOXIDANT ACTIVITY OF WIDELY USED FRUITS, VEGETABLES, AND FLOWERS IN THAILAND

Objective: Anthocyanins are the water-soluble pigments most commonly present in flowers, fruits, and vegetables. Anthocyanins have been reported for is antioxidant, anti-inflammatory, antibacterial properties and other health benefits in human. This study was performed to extract and determine the anthocyanin and to access the antioxidant properties of the most commonly used fruits, vegetables and flowers in Thailand.Methods: Extraction of anthocyanin and its aglycones from the selected samples and determination of anthocyanin and anthocyanidins using reversed-phase HPLC analysis. Determination of total antioxidant ability using ABTS, DPPH and FRAP assay.Results: Maximum distribution of tested anthocyanin and anthocyanidin contents was observed in the extracts of Jambolan plum, Ceylon Spinach, Purple Sweet Potato, Purple Lettuce followed by common plum and Red dragon fruit. The extracts of Ma-Kiang, Purple Eggplant, Red Grape, and Purple Lettuce showed the maximum amount of cyanidin 3-glucoside, delphinidin 3-glucoside, peonidin 3-glucoside, and malvidin 3-glucoside, respectively. Likewise, the maximum concentration of cyanidin, delphinidin, peonidin, and malvidin were found in Common plum, Red Khae, Red Cabbage, and Purple Lettuce, respectively. Ma-Kiang extract exhibited the maximum antioxidant activity followed by Red Cabbage, Common Plum, and Purple Eggplant extract compared to the other extracts.Conclusion: The present study, primarily profiled the anthocyanin content of selected fruits, vegetables, and flowers. Among the tested samples, Ma-Kiang extract showed the high cyanidin 3-glucoside content and antioxidant activity. Further, detailed study on the content of anthocyanins at different climate and geographical conditions and other factors are necessary to develop nutraceutical or cosmetic product with a functional ingredient.Keywords: Anthocyanin, Anthocyanidin, Antioxidant activity

ASSESSMENT OF SUBCHRONIC TOXICITY OF FERMENTED HOUTTUYNIA CORDATA THUNB. USING RODENT MODEL SYSTEM

Objective: The present study was intended to evaluate the subchronic toxicity of Lactobacillus-mediated fermented Houttuynia cordata juice (FHJ) using rodent model system.Methods: FHJ was prepared and the microbial load, lactic acid content, and pH was estimated. Rats were fed with different doses of FHJ for 60 days. The body mass changes were measured during FHJ supplementation. After the treatment period, blood and organs of the experimental rats were collected. The samples were subjected to hematological and biochemical analysis by following standard hospital protocols.Results: The pH of FHJ after 30 days of fermentation was 3.63. The lactic acid content of FHJ was gradually increased and reached 19.70 mg per mL after 30 days of the fermentation process. Lactobacillus load was high in FHJ after 30 days and no Bacillus spp. and yeast were detected in FHJ at any point of fermentation. There were no significant changes in body weight of male and female experimental rats supplemented with FHJ, irrespective of dose. There were no significant treatment-related pathological changes found in any organ of the experimental rats at all tested dose levels when compared with organs in control animals. There were no significant changes observed in red blood cells (RBCs), white blood cells (WBCs), hemoglobin, hematocrits, lymphocyte, and platelets level of male rats of all groups. Whereas, significant (p<0.01) changes were observed in the RBC (1.02±0.26 106/mm3) of female rats in effective dose (ED) group compared to control. Similarly, significant (p<0.01) changes were detected in the WBC level of female rats in high dose (−7.53±0.03 103/mm3), and post-ED group (−8.86±0.75 103/mm3) compared to control. There were no alterations in tested biochemical parameters of experimental rats.Conclusion: The FHJ was rich in probiotic Lactobacillus. The supplementation of FHJ (9 mL/kg/day) for 60 days did not significantly affect the body mass, internal organs, hematological, and biochemical parameters of rats. The results suggested that FHJ is qualified for the human consumption

CHANGES IN THE TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF FERMENTED MORINDA CITRIFOLIA L.

Objective: The fermented plant beverages (FPBs) are considered as functional food. A detailed scientific investigation is required to develop functionally potential FPBs. The present study aimed to investigate the changes in total phenolic content and antioxidant properties of Lactobacillus paracasei HII01-mediated fermented Morinda citrifolia L. (noni) juice.Methods: The fermentation media consist of 3:10:1 ratio of noni, water, and carbon source (either cane sugar or honey) along with 10% of inoculum (L. paracasei). The control samples were prepared without inoculum or substrate. The variations in pH, acidity, total phenolic content, and the antioxidant capacity of the samples were kinetically measured by standard methods.Results: The pH and total acidity of the samples were progressively reduced and improved when the duration of fermentation was prolonged, respectively. After 15 days of fermentation, F1 (1.198 mg GAE/ml sample) and F3 (1.265 mg GAE/ml sample) exhibited high total phenolic compound compared to other samples. Likewise, sample F3 displayed maximum antioxidant capacity. The samples with cane sugar exhibited high phenolic content, free radical scavenging activity, and chelating power than samples with honey.Conclusion: About 15 days of fermentation in sufficient to obtain the high quality (rich in phenolic compounds and antioxidant capacity) fermented M. citrifolia juice using L. paracasei, and cane sugar as starter, and carbon source, respectivel