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

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

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

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 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

Probiotics in human mental health and diseases - A minireview

In humans, cognitive functions are controlled by the central nervous system, which is controlled by the brain. Any damage to the neuronal system causes serious impairment to the host as it may lead to neurodegenerative diseases like Parkinson’s, Alzheimer’s, autism and epilepsy. The physical and mental health of an individual is associated with food habits and brain health. The hypothalamus is the region of the brain that initiates a response to different types of stress. However, recent findings have revealed that food play a major role in regulating stress and mental health. In this regard, probiotics are beneficial microbes that are claimed to offer health benefits when consumed in adequate quantities. Probiotics alter the gut microbial composition in a positive way. Several in vitro, in vivo and pre-clinical studies have been conducted to determine the effects of probiotics or probiotic based food supplementation on the cognitive function of model system and human volunteers. Most of the studies suggest that the consumption of probiotic formulations improves cognitive function, stress management, and decision-making. This paper reviews recent findings regarding the influence of probiotic supplementation on cognitive function, especially in human subjects. The role of probiotics in maintaining healthy gut microbiota and detailed outcomes of clinical trials are here reported for easy understanding of the concept. However, more studies involving clinical trials are still required in the field of probiotics and cognitive function

FORMULATION AND EVALUATION OF STABILITY OF THAI PURPLE RICE BRAN-BASED COSMETIC PRODUCTS

Objective: The rice bran (RB) phytochemicals are known for several pharmacological properties.  The current study aimed to extract the active principles from Thai purple rice bran, formulate the cosmetic products, evaluate the physical property, and stability of the products.Methods: The RB was prepared by 80% ethanolic extraction, and measured the total phenolic and anthocyanin content by HPLC, and spectrophotometric methods. The antioxidant capacity of RB oil (RBO), RB extract (RBE) was assessed by spectrophotometric methods. The cosmetic products were formulated with rice bran extract and fermented and distilled purple rice solution (FDPRS). The stability of the formulations was assessed. The heavy metal and microbial contamination were determined by atomic absorption spectrometry, and plating assay, respectively.Results: The yield of PRE and RBO was 0.92, and 1.62%, respectively. The total phenolic and anthocyanin content of PRE was 305.30 ± 6.15 mg gallic acid/g of extract, and 877.33 ± 87.73 mg cyanidin chloride /g of extract, respectively. RBO, PRE, and FDPRS exhibited high antioxidant capacity. The cosmetic formulations were physically stable in the heat-cool cycle, and the stability of active compounds was not affected while stored at 30°C for two months. The storage temperature affected the phenolic compounds present in the cosmetic formulations, especially at 45°C. There was no significant decrease in oryzanol content of soap formulation. All the formulations were free microbial and heavy metal contamination.Conclusion: The rice bran phytochemical based cosmetic products are rich in antioxidants, stable, free from heavy metals and microbial contaminations, and further fine tuning of the formulation may achieve the market quality

EVALUATION OF BIOACTIVITIES OF MORINDA TINCTORIA LEAVES EXTRACT FOR PHARMACOLOGICAL APPLICATIONS.

 Objective: The present study was aimed to prepare Morinda tinctoria leaves extracts with the different solvent system and to evaluate the bioactivities.Methods: The extracts of M. tinctoria were qualitatively analyzed for the primary phytochemical content. The functional groups of extract were determined by Fourier-transform infrared spectroscopy (FT-IR) analysis. The antimicrobial properties were determined by plate assays. The antioxidant and in vitro anti-inflammatory properties and membrane stabilizing nature of aqueous extract of M. tinctoria (AEM) were measured using a spectrophotometer.Results: The aqueous, ethanolic, and acetone extracts of M. tinctoria were prepared. AEM contains quinones, steroids, terpenoids, phenols, glycosides, and tannins. FTIR result showed that AEM comprises of alkyl halides, 1°, 2° amines, aromatics, aliphatic amines, alcohols, carboxylic acids, esters, ethers, and alkanes, saturated aliphatic, and phenolic groups. The antimicrobial property of M. tinctoria varied based on the solvent used for the extraction. About 86.90±0.36, 78.58±0.13, and 80.33±0.09% of total antioxidant capacity, reducing power, and hydrogen peroxide scavenging activity were observed in AEM, respectively. The 1, 1- diphenyl 2-picrylhyorazyl and 2, 2-Azinobis-(3 ethylbenzothiazoline-6-sulfonic acids) assay results indicated 85.20±0.50 and 52.41±0.60% of free radical scavenging activity in AEM. The protease activity (44.10±0.26%) and protein degradation (44.38±0.58%) were proscribed by AEM. AEM prevents 69.36±0.20% of cell lysis.Conclusion: The results revealed that the AEM leaves were harmless and enriched with potent bioactive principles, which is further used for food and pharmacological applications

LACTOBACILLUS-FERMENTED PLANT JUICE AS A POTENTIAL INGREDIENT IN COSMETICS: FORMULATION AND ASSESSMENT OF NATURAL MOUTHWASH

ABSTRACTObjective: Oral care cosmetics are essential for all populations and are systematically used to treat oral problems. The chemicals free natural cosmeticsare the choice of many people. Thus, this study was aimed to formulate and to assess the natural mouthwash (MW) solution from LactobacillusfermentedThai medicinal plants juice.Methods: The selected (betel, green tea, clove, black galingale, mangosteen, and noni) plant juices were subjected to Lactobacillus plantarum mediatedfermentation. The fermented plant juices (FPJ) were formulated into MW solution with different concentrations of peppermint oil. MW formulationswere assessed for physical appearance, stability, and anti-microbial activities.Results: About 2% of peppermint oil in FPJ was found as organoleptically optimum. The pH and refractive indexes of the MWs were not affectedduring storage and stability assessments. All the FPJ-MWs formulations showed antimicrobial activity against Group A Staphylococcus, and other oralpathogens - Escherichia coli, Streptococcus aureus, and Pseudomonas aeruginosa. Moreover, black galingale, mangosteen, and noni based MW formulasalso exhibited anti-candida activity. The MW made from fermented black galingale (Kaempferia parviflora) juice was the most potent antimicrobialformulation with excellent physical stability.Conclusion: The study concluded that fermented plant-herbal juices can be used as natural MW recipe with 2% of peppermint oil to improve theflavor and aroma. The formulations were stable, free of microbial contamination, and also exhibited antimicrobial activity. Further extended stabilitystudy and clinical trials are necessary to develop a commercial FPJ-based natural MW recipe.Keywords: Fermentation, Formulation, Lactobacillus, Mouthwash

EVALUATION OF PHARMACOLOGICAL STABILITY OF PERILLA OIL AND PERILLA OIL CAPSULE

Objective: The present study explained the effect of storage conditions on the stability (total phenolic content (TPC), acid and peroxide values, and antioxidant capacity) of free perilla oil (PO) and capsulated PO (POC). Methods: PO from Mae Hong Son cultivar was used for making POC. The capsules were prepared by Nature Nutri Co., Ltd., Pathum Thani, Thailand. PO and POC samples were stored in different containers (plastic, glass, clear, and amber bottles) at various temperatures (4, 30, and 40°C) for 3 months. The physical changes (color, odor, sedimentation, and separations), TPC, and antioxidant capacity of the samples were assessed by organoleptic, Folin–Ciocalteu colorimetric, and 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid assay methods, respectively. The acid and peroxide values of the samples were also studied by the titration method. Results: The color and odor of PO were not changed during storage, and also, there was no sedimentation and layer separation. The acid values were not significantly changed during the storage period, but the peroxide values were significantly increased in PO samples stored at 40°C while no changes were observed in POC. The TPC and antioxidant capacity of the samples were not influenced by any of the storage conditions. Conclusion: The results suggested that POC was relatively more stable than free oil in terms of peroxidation