Lactobacilli-fermented cow's milk attenuated lipopolysaccharide-induced neuroinflammation and memory impairment in vitro and in vivo

Lactobacilli-fermented cow's milk attenuated lipopolysaccharide-induced neuroinflammation and memory impairment in vitro and in vivo

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Nutritional interventions are now recommended as strategies to delay Alzheimer's disease (AD) progression. The present study evaluated the neuroprotective effect (anti-inflammation) of lactic acid bacteria (either Lactobacillus fermentum LAB9 or L. casei LABPC) fermented cow's milk (CM) ag...

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Bibliographic Details
Main Authors: Abdul Majeed, A.B (Author), Lim, S.M (Author), Mani, V. (Author), Musa, N.H (Author), Ramasamy, K. (Author), Vidyadaran, S. (Author)
Format: Article
Language:English
Published: Cambridge University Press 2017
Subjects:
Alzheimer disease
Alzheimer Disease
Alzheimer's disease
animal
Animals
antiinflammatory agent
Anti-Inflammatory Agents
antioxidant
Antioxidants
bovine
Cattle
chemically induced
cholinesterase inhibitor
Cholinesterase Inhibitors
cytokine
Cytokines
encephalitis
Encephalitis
female
Female
fermentation
Fermentation
fermented cow's milk
Institute for Cancer Research mouse
Lactobacillus
lipopolysaccharide
Lipopolysaccharides
malonaldehyde
Malondialdehyde
memory disorder
Memory Disorders
metabolism
Mice
Mice, Inbred ICR
microbiology
microglia
milk
Milk
mouse
neuroinflammation
probiotic agent
probiotics
Probiotics
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