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: Lim, SM (Author), Majeed, AA (Author), Mani, V (Author), Musa, NH (Author), Ramasamy, K (Author), Vidyadaran, S (Author)
Format: Article
Language:English
Published: 2017
Subjects:
Alzheimer's disease
CONVERTING-ENZYME
DYSFUNCTION
EXPRESSION
fermented cow's milk
INHIBITORY-ACTIVITIES
LACTIC-ACID BACTERIA
MICE
microglia
MICROGLIA
neuroinflammation
NITRIC-OXIDE
OXIDATIVE STRESS
probiotics
PROFILES
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