Lactobacillus plantarumTWK10‐fermented soymilk improves cognitive function in type 2 diabetic rats

Abstract BACKGROUND The brain is especially sensitive to diabetes‐induced damage. Chronic hyperglycemia can potentially lead to brain dysfunctions, affecting spatial learning and memory. RESULTS The type 2 diabetes (T2D) rats were administered TWK10‐fermented soy milk water extract (WE) and ethanol extract (EE) for 6 weeks. WE and EE treatment attenuated T2D‐induced alteration in cognitive function assessed using the Morris water maze. Moreover, administration of WE and EE significantly elevated superoxide dismutase activity (166.96% and 181.21%, P < 0.05, respectively) and reduced malondialdehyde concentration (35.03% and 43.97%, P < 0.05, respectively) in the hippocampus of the rats. Additionally, the calmodulin level and nitric oxide concentration were regulated by WE and EE. CONCLUSION This study provides scientific evidence that WE and EE enhance anti‐oxidative enzyme activity, which subsequently regulates factors associated with cognitive function in T2D rats. © 2020 Society of Chemical Industry