Probiotic-fermented ginger-processed Gastrodia elata BI. Ameliorates AlCl-induced cognitive dysfunction in an Alzheimer's disease rat model by regulating the gut microbiota and CREB/BDNF pathway.
Junyuan Huang, Lanyu Lai, Yilin Su, Jianping Chen, Pan Li, Bing Du
Author Information
Junyuan Huang: College of Food Science, South China Agricultural University, 510642 Guangzhou, China.
Lanyu Lai: College of Food Science, South China Agricultural University, 510642 Guangzhou, China.
Yilin Su: College of Food Science, South China Agricultural University, 510642 Guangzhou, China.
Jianping Chen: School of Chinese Medicine, The University of Hong Kong, Pokfulam, Hong Kong, China.
Pan Li: College of Food Science, South China Agricultural University, 510642 Guangzhou, China.
Bing Du: College of Food Science, South China Agricultural University, 510642 Guangzhou, China. Electronic address: dubing@scau.edu.cn.
Gastrodia elata BI., which is an edible plant, has been reported in previous studies to possess a strong capacity for alleviating the symptoms of Alzheimer's disease (AD). This study focuses on ginger-processed and fermented Gastrodia elata BI. (FGGE) to investigate its effects on behaviour, brain neuroregulation, and the gut microbiota in an AlCl-induced AD rat model, and to explore the underlying mechanisms. Results indicate that FGGE significantly improved novel object recognition and the correct alternation rate in the Y-maze test for AD rats. In addition, FGGE alleviated brain oxidative stress and restored the anti-inflammatory response, cholinergic function, and tissue morphology in the hippocampus. Furthermore, FGGE activated the cAMP response element-binding protein/brain-derived neurotrophic factor signalling pathway, reversing neural network abnormalities and enhancing neural regulation. FGGE also promoted the proliferation of bacteria negatively associated with AD, such as Methanosphaera and Lactobacillus, thereby restoring gut microbiota balance. The mechanisms by which FGGE alleviates AD may involve the modulation of the gut-brain axis, ultimately mitigating AD symptoms. FGGE represents an innovative functional food with significant therapeutic potential and promising application prospects.
