Effects of Probiotics from Nigerian Fermented Foods on Reserpine Induced Depression in Adult Male Wistar Rat.

Background: Depression is one of the most common mental health conditions, which affects the physical health of an individual. Reserpine slows the activity of the nervous system by slowing down the heart rate and blood vessels. Cassava and maize contain natural probiotics which have a protective and ameliorative effect on depression. Objective: This study aimed at evaluating the effect of probiotics from local Nigerian fermented foods on reserpine-induced depression using experimental adult-male Wistar rats. Methods: Microbial analysis of fermented liquids showed the presence of four strains of lactobacillus bacteria that ranged from 2.30×103±0.57 to 7.51×103±0.14 CFU/g. There was significant increase (p < 0.001) in restoration of dopamine and serotonin levels (p < 0.05) in all the treatment groups with values of 0.15-0.32 µmol/mg and 1.5 to 2.5 µmol/mg for dopamine and serotonin respectively. There was improved amygdala cytoarchitecture in response to probiotics administration. Results: Microbial analysis of fermented liquids showed the present of four strains of lactobacillus bacteria. Lactobacillus rhamnosus were most abundant strain in both liquids. Lactobacillus fermentum (7.51×103±0.14) and Lactobacillus acidophilus (6.78×103±0.16) were higher in cassava liquid and Lactobacillus plantarum (2.98×103±0.10) was higher in maize liquid. And reserpine administration caused significant decrease in the weight, dopamine, serotonin, glutathione and catalase activity level and treatment with probiotics from cassava and maize significantly improved these parameters. Conclusion: This study provides evidence on the potential of probiotics derived from local Nigerian fermented foods in ameliorating reserpine-induced depression. [ABSTRACT FROM AUTHOR]