Acid curd (Karish) cheese supplemented with ashwagandha and/or probiotics: Modulatory efficiency on induced behavioral and neurochemical changes in rats

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Foods and Raw Materials Pub Date : 2024-04-02 DOI:10.21603/2308-4057-2025-1-619

H. Salama, Khaled G. Abdel-Wahhab, Heba M. A. Khalil, Samy M. Abdelhamid, L. Hassan

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Abstract

Neurodegenerative disorder leads to a progressive memory loss that has only limited known medications. The use of ashwagandha, probiotics, or their combination may improve cholinergic activity, consequently providing therapeutic potency against amnesia and neuroplasticity disorders. We aimed to explore the modulatory benefits of ashwagandha extract and probiotics against induced behavioral and neurochemical retardations. Acid curd (Karish) cheese samples were supplemented with ashwagandha extract and/or probiotics and subjected to chemical, microbiological, rheological, sensorial, and biological investigations by standard techniques. The supplementation of Karish cheese with ashwagandha never deteriorated its chemical composition or rheological parameters. On the contrary, it exerted high antioxidant and phenolic potentials. Also, ashwagandha extract performed antimicrobial action against the tested pathogenic bacteria and showed better prebiotic effects with Lactobacillus plantarum. The biological study revealed that treating dementia-modeled rats with Karish cheese supplemented with ashwagandha and/or probiotics resulted in a detectable improvement in the behavioral and neurochemical measurements. However, the cheese supplemented with a formula of ashwagandha and probiotics had the greatest regenerating effect. The supplementation of Karish cheese with ashwagandha and/or probiotics exhibited a modulatory efficiency against experimentally induced behavioral and neurochemical disorders.

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酸凝乳（卡里什）奶酪添加灰树花和/或益生菌：对诱导大鼠行为和神经化学变化的调节作用

神经退行性疾病会导致进行性失忆，而目前已知的治疗药物非常有限。使用灰树花、益生菌或它们的组合可能会改善胆碱能活性，从而为治疗健忘症和神经可塑性疾病提供疗效。我们旨在探索灰树花提取物和益生菌对诱导行为和神经化学迟滞的调节作用。我们在酸凝乳（卡里什）奶酪样品中添加了灰树叶提取物和/或益生菌，并采用标准技术对其进行了化学、微生物学、流变学、感官和生物学研究。在卡里什奶酪中添加灰树叶提取物后，其化学成分和流变学参数从未发生恶化。相反，它还具有很高的抗氧化和酚类潜力。此外，灰树叶提取物还对测试的病原菌有抗菌作用，并与植物乳杆菌一起显示出更好的益生效果。生物学研究表明，用添加了灰树叶提取物和/或益生菌的卡里什奶酪治疗痴呆模型大鼠，可检测到行为和神经化学测量指标的改善。不过，添加了灰树花和益生菌配方的奶酪具有最大的再生效果。在卡里什奶酪中添加灰树花和/或益生菌对实验诱导的行为和神经化学紊乱具有调节作用。

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.