Effect Of Probiotics And Ginseng Polysaccharide On Parkinson’s Disease Zebrafish And Development Of Yogurt Products

Parkinson’s disease(PD)has emerged as a significant global health challenge with the aging of society in recent years.Although levodopa analogues are commonly used for PD treatment,prolonged use of these drugs can have adverse effects on patients’ health.Therefore,researchers are exploring alternative natural substances to replace levodopa safely.Ginseng polysaccharide,a bioactive compound and prebiotic extracted from ginseng,has shown promise in enhancing motor function and improving the quality of life of PD patients in clinical studies.Probiotics can also help balance intestinal flora and restrict the growth of harmful bacteria.Although probiotics combined with prebiotics are commonly employed to treat gastrointestinal diseases,the effect of this combination on PD treatment is relatively unknown.Additionally,combining ginseng polysaccharide with probiotics not only improves digestibility and absorption but also maximizes the medicinal potential of ginseng polysaccharide.Based on the investigation of the effects of ginseng polysaccharide on Parkinson’s disease,this study employed AB strain wild-type zebrafish as the experimental animal to examine the combined effects of ginseng polysaccharide and lactic acid bacteria on a rotenone-induced PD zebrafish model.The study evaluated the impact of these treatments on the behavior and motor function,brain oxidative stress level,and intestinal inflammatory factor expression of PD zebrafish.In addition,16 S r RNA technology was used to explore the effects of ginseng polysaccharide on various aspects of intestinal flora of PD zebrafish,which was used to develop a ginseng polysaccharide yogurt.Sensory evaluation and texture results of yogurt were determined by single factor and orthogonal experiments,and processing technology was optimized.These findings provide valuable insights into the development of functional foods for the prevention and treatment of Parkinson’s disease.(1)Through open field test,cluster test and mirror bite test,it was found that the motor function of the zebrafish in the PD model group was significantly decreased compared with the control group(P < 0.05);The improvement effect of ginseng polysaccharide probiotics combined intervention was significantly higher than that of PD model group(P < 0.05),and the effect was more significant than ginseng polysaccharide or probiotics alone,but there was no statistical significance(P < 0.05).(2)The effects of the combined effects of ginseng polysaccharide and lactic acid bacteria on oxidative stress in the brain of zebrafish with Parkinson’s disease were investigated.Malondialdehyde(MDA)content and superoxide dismutase(SOD)activity were evaluated.0.05),while the MDA level in the probiotics group was significantly lower than that in the PD model group(P < 0.05).Compared with the control group,the PD model group had significantly lower SOD activity level,while the ginseng polysaccharide probiotics group had significantly higher SOD activity level than the PD model group(P < 0.05).(3)The effects of the combined effect of ginseng polysaccharide and lactic acid bacteria on the expression of intestinal inflammatory factors in PD zebrafish were investigated.The results of q PCR showed that the m RNA expression levels of Lyz,TNF-α,IL-1β and NF-κB were significantly up-regulated in the PD model group compared with the control group(P < 0.05).Compared with the PD model group,the expression of inflammatory factors in the ginsenoside polysaccharide group and ginsenoside polysaccharide probiotics group was significantly upregulated(P < 0.05).(4)This study investigated the impact of ginseng polysaccharide probiotics on the gut microbiota of Parkinson’s zebrafish.The gut microbiota was analyzed using 16 S r RNA highthroughput sequencing technology,and the findings revealed significant changes in the structure of the gut microbiota in Parkinson’s zebrafish treated with ginseng polysaccharide probiotics,but it did not return to its original structure.Compared to the control group,the abundance of Thermobispora,Shewanella,Lactobacillus＿apis,and Lactobacillus＿mellis in the PD model group significantly decreased(P<0.05),while the abundance of Akkermansia increased.In contrast,compared to the PD model group,the ginseng polysaccharide probiotic group showed a significant reduction(P<0.05)in the abundance of Cetobacterium,Firmicutes bacterium ZOR0006,Plesiomonas,and Hyphomicrobium,while the abundance of Streptosporangium,Thermobispora,Pseudaeromonas,Aeromonas,and Lactobacillus＿intestinalis significantly increased.These findings contribute to the understanding of the effects of ginseng polysaccharide probiotics on the gut microbiota of Parkinson’s disease and may provide potential therapeutic strategies for Parkinson’s disease.(5)This study investigated the impact of ginseng polysaccharide on various technological parameters of yogurt.The production process of ginseng polysaccharide yogurt was optimized through single-factor and orthogonal experiments,with the effects of p H value change,acidity,holding capacity,texture,number of viable lactic acid bacteria colonies,and sensory evaluation taken into account.The study examined the effects of fermentation time,starter culture inoculum amount,and ginseng polysaccharide addition amount on yogurt quality to determine the optimal recipe.The results indicated that the best process was achieved at a fermentation temperature of 9 hours,a starter culture inoculum amount of 0.12%,and a ginseng polysaccharide addition amount of 0.20%.