Peanut meal extract fermented with Bacillus natto attenuates physiological and behavioural deficits in a d-galactose-induced ageing rat model

Abstract

Our previous studies have shown that the nutritional properties of peanut meal after fermentation are markedly improved. In this study, in order to facilitate the further utilization of peanut meal, we investigated the effects of its fermentation extract by Bacillus natto (FE) on cognitive ability, antioxidant activity of brain, and protein expression of hippocampus of aging rats induced by D-galactose. Seventy-two female SD rats aged 4-5 months were randomly divided into six groups: normal control group (N), aging model group (M), FE low-dose group (FL), FE medium-dose group (FM), FE high-dose group (FH) and vitamin E positive control group (Y). Morris water maze (MWM) test was performed to evaluate their effects on learning and memory ability in aging rats. SOD activity and malondialdehyde (MDA) content of brain, HE staining and the expression of γ-aminobutyric acid receptor 1 (GABABR1) and N-methyl-D-aspartic acid 2B receptor (NMDAR2B) in the hippocampus of rats were measured. The results show that FE supplementation can effectively alleviate the decrease of thymus index induced by aging, decrease the escape latency of MWM by 66.06%, brain MDA by 28.04%, hippocampus GABABR1 expression by 7.98%, and increase brain SOD by 63.54% in aging model rats. This study provides evidence for its anti-aging effects and is a research basis for potential nutritional benefits of underutilized food by-products.

Effects of the polypeptide from peanut meal mixed fermentation on lipid metabolism and intestinal flora of hyperlipidemic mice

“…After fermentation by B. natto , the contents and utilization rates of bioactive components such as peptides and polysaccharides in peanut meal were significantly increased, and some beneficial microorganisms and bioactive substances in the fermentation could reach the intestinal tract and could improve the intestinal microecological balance, thereby preventing the occurrence of diseases 14 . Moreover, peanut meal extract fermented by B. natto has been found to promote growth and development, improve learning and memory ability in mice in our previous study 15 …”

“…14 Moreover, peanut meal extract fermented by B. natto has been found to promote growth and development, improve learning and memory ability in mice in our previous study. 15 At present, there are increasing studies on fermentation of mixed strains, and in mixed systems, there are some microorganisms that can mutualistically symbiosis with each other, promote each other, and improve the rate and yield of reactions. 16 It has been shown that mixed fermented horse milk with lactic acid bacteria, yeasts, and Monascus is able to regulate blood lipid levels in hyperlipidemic mice.…”

Fermentation of millet bran with Bacillus natto: enhancement of bioactivity levels and the bioactivity of bran extract

“…Bacillus natto has strong acid and heat resistance and a strong ability to inhibit pathogenic bacteria, which help it to maintain intestinal balance and promote intestinal health. 10 As a probiotic, B. natto can secrete various extracellular enzymes, including protease, cellulase, and amylase, 11 which break down large molecular substances to transform them into digestible small molecular compounds such as amino acids and polypeptides. 12 Metabolites such as nattokinase, and vitamin K 2 , of B. natto could exert important thrombolysis and type 2 diabetes (T2D) risk-reduction effects.…”

“…Bacillus natto , a subspecies of Bacillus subtilis , was named because of its first isolation from the traditional fermented food, natto. Bacillus natto has strong acid and heat resistance and a strong ability to inhibit pathogenic bacteria, which help it to maintain intestinal balance and promote intestinal health 10 . As a probiotic, B .…”