Probiotic Lactobacillus fermentum strain JDFM216 improves cognitive behavior and modulates immune response with gut microbiota

Abstract

Increasing evidence indicates that alterations in gut microbiota are associated with mammalian development and physiology. The gut microbiota has been proposed as an essential player in metabolic diseases including brain health. This study aimed to determine the impact of probiotics on degenerative changes in the gut microbiota and cognitive behavior. Assessment of various behavioral and physiological functions was performed using Y-maze tests, wheel running tests, accelerated rotarod tests, balance beam tests, and forced swimming tests (FSTs), using adult mice after 50 weeks of administering living probiotic bacterium Lactobacillus fermentum strain JDFM216 or a vehicle. Immunomodulatory function was investigated using immune organs, immune cells and immune molecules in the mice, and gut microbiota was also evaluated in their feces. Notably, the L. fermentum JDFM216-treated group showed significantly better performance in the behavior tests (P < 0.05) as well as improved phagocytic activity of macrophages, enhanced sIgA production, and stimulated immune cells (P < 0.05). In aged mice, we observed decreases in species belonging to the Porphyromonadaceae family and the Lactobacillus genus when compared to young mice. While administering the supplementation of L. fermentum JDFM216 to aged mice did not shift the whole gut microbiota, the abundance of Lactobacillus species was significantly increased (P < 0.05). Our findings suggested that L. fermentum JDFM216 also provided beneficial effects on the regulation of immune responses, which has promising implications for functional foods. Taken together, L. fermentum JDFM216 could confer the benefit of improving health with enhanced cognition, physiological behavior, and immunity by modulating the gut microbiota.

The Impact of Lab4 Probiotic Supplementation in a 90-Day Study in Wistar Rats

“…These findings align with the outcomes from a previous study where analysis ex vivo of blood mononuclear cells collected from Lab4 supplemented healthy adult participants showed reduced secretion of IL-6 and TNF-α ( 12 ). Other probiotic studies have demonstrated the ability of bifidobacteria and/or lactobacilli to reduce plasma levels of IL-6 and/or TNF-α in pre-clinical animal models ( 21 – 23 ) and human subjects ( 24 ) and Lactobacillus fermentum JDFM216 supplementation reduced serum KC/GRO in ageing mice ( 25 ). Inflammation is a major risk factor of CVD and a myriad of pro-inflammatory cytokines and chemokines have been associated with this disease progression ( 26 ).…”

A Potential Probiotic Lactobacillus plantarum JBC5 Improves Longevity and Healthy Aging by Modulating Antioxidative, Innate Immunity and Serotonin-Signaling Pathways in Caenorhabditis elegans

“…Studies suggest that the lactobacilli population decreases with age, and supplementation of probiotic lactobacilli to older adults improves their health by modulating gut microbiota composition, enhancing immunity and gut health [ 19 , 20 , 21 ]. Previous reports indicated the role of lactobacilli on longevity with different features of healthy aging such as resistance to oxidative stress and toxicity, protection against pathogenic infections, reducing fat accumulation, improving cognition, alleviating inflammation, metabolic disorders, and neurodegenerative diseases [ 12 , 13 , 14 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 ]. However, a single microbe affecting these diverse features of healthy ageing will increase the acceptance and marketability as a next generation probiotic.…”

Enhanced γ-aminobutyric acid and sialic acid in fermented deer antler velvet and immune promoting effects

“…1 ). In our previous study, Lactobacillus plantarum JDFM216 was selected, and it was reported that LAB strains could mitigate immune function decline and cognitive decline due to aging [ 22 , 23 ]. As an important industrial application of LAB, lactic acid fermentation continues to be a highly desirable method for processing and preserving non-dairy foods owing to its low cost, low energy requirements for both processing and preparing foods for consumption, high yield, and diversified flavors as compared to fermentation with mold or Bacillus sp.…”