الزمزمي, . (2019). Preparing of Probiotic Tahini as A Novel Functional Food and Investigate its Effect along with Fish Oil against Alzheimer’s Disease in Rats إعداد طحينة متخمرة بالبکتيريا الحيوية کغذاء وظيفي جديد و دراسة تأثيرها على مرض الزهايمر مع المعاملة بزيت السمک في الفئران. Journal of Food and Dairy Sciences, 10(8), 271-279. doi: 10.21608/jfds.2019.58147
فاطمة محمد الزمزمي. "Preparing of Probiotic Tahini as A Novel Functional Food and Investigate its Effect along with Fish Oil against Alzheimer’s Disease in Rats إعداد طحينة متخمرة بالبکتيريا الحيوية کغذاء وظيفي جديد و دراسة تأثيرها على مرض الزهايمر مع المعاملة بزيت السمک في الفئران". Journal of Food and Dairy Sciences, 10, 8, 2019, 271-279. doi: 10.21608/jfds.2019.58147
الزمزمي, . (2019). 'Preparing of Probiotic Tahini as A Novel Functional Food and Investigate its Effect along with Fish Oil against Alzheimer’s Disease in Rats إعداد طحينة متخمرة بالبکتيريا الحيوية کغذاء وظيفي جديد و دراسة تأثيرها على مرض الزهايمر مع المعاملة بزيت السمک في الفئران', Journal of Food and Dairy Sciences, 10(8), pp. 271-279. doi: 10.21608/jfds.2019.58147
الزمزمي, . Preparing of Probiotic Tahini as A Novel Functional Food and Investigate its Effect along with Fish Oil against Alzheimer’s Disease in Rats إعداد طحينة متخمرة بالبکتيريا الحيوية کغذاء وظيفي جديد و دراسة تأثيرها على مرض الزهايمر مع المعاملة بزيت السمک في الفئران. Journal of Food and Dairy Sciences, 2019; 10(8): 271-279. doi: 10.21608/jfds.2019.58147
Preparing of Probiotic Tahini as A Novel Functional Food and Investigate its Effect along with Fish Oil against Alzheimer’s Disease in Rats إعداد طحينة متخمرة بالبکتيريا الحيوية کغذاء وظيفي جديد و دراسة تأثيرها على مرض الزهايمر مع المعاملة بزيت السمک في الفئران
التغذية و علوم الأطعمة ، قسم الاقتصاد المنزلي، بکلية التربية النوعية جامعة المنصورة
Abstract
Aluminum is a neurotoxic element naturally and abundantly occurs in the environment in drinking water, foodstuffs, Drugs, cosmetics. Evidence indicates that Probiotics can improve cognitive impairment through Gut-Brain Axis communication. Fish oil, sesame, wheat germ and olive oil were previously used in reducing the risk of Alzheimer disease. Objective of thhis study was to produce probiotic nutraceutical product by using Bifidibacterium longum in fermentation of Tahina made from Sesame seeds, wheat germ and olive oil and investigate its effect on rat experimental model of Alzheimer’s disease induced by Alcl3. Methods: Product was chemically and sensory evaluated and biological evaluation was carried out as follows: Group 1: Normal control group, administered drinking water only; Group 2: (Neurogenerative) rats was orally administered by aluminum chloride (20 mg/kg b.w) daily for one month; Group 3: Rats given aluminum chloride and treated with Omega 3 fatty acids (FA) for six weeks; Group 4: Rats given aluminum chloride and treated with Omega 3 FA (7.0 g/ kg bw) + sesame Tahini; Group 5: Rats given aluminum chloride and treated with Omega 3 FA + fermented sesame Tahini. Memory and oxidative stress biomarkers were assessed represented as acetylcholin (Ach), (acetylcholinesterase) AchE, brain derived neurotrophic factor (BDNF). Amyloid β, GSH, GSSG, total protein (TPL) and Cholesterol. Results showed that AchE, Amyloid β peptide, GSSG and cholesterol levels were significantly elevated in AlCl3 treated group, however Ach, BDNF, GSH, TPL levels were declined. All previous markers were ameliorated by fish oil treatment. Addition of Tahina with fish oil was more effective than only fish oil treated group, however the most effective treatment was that included the malty therapeutic factors; Fish oil, and Sesame Tahina fermented by B.longum. In conclusion; Tahina composed of Sesame seeds, wheat germ and olive oil and fermented by B.longum might have anti neurodegeneration properties against AlCl3 induced Alzheimer’s disease.
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