دورية أكاديمية
Lactobacillus brevis M2-Fermented Whey Protein Hydrolysate Increases Slow-Wave Sleep via GABA A Receptors in Rodent Models.
العنوان: | Lactobacillus brevis M2-Fermented Whey Protein Hydrolysate Increases Slow-Wave Sleep via GABA A Receptors in Rodent Models. |
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المؤلفون: | Lee, Hyowon, Kim, Hyeongyeong, Chang, Yeok Boo, Han, Kisoo, Choi, Hyeon-Son, Han, Sung Hee, Suh, Hyung Joo |
المصدر: | Foods; Jul2024, Vol. 13 Issue 13, p2049, 13p |
مصطلحات موضوعية: | NON-REM sleep, LACTOBACILLUS brevis, GABA receptors, SLOW wave sleep, PROTEIN hydrolysates, WHEY proteins, CHOLINERGIC receptors |
مستخلص: | In this study, we investigated the effects of whey protein hydrolysate (WPH) fermented with Lactobacillus brevis on sleep behavior and GABAergic mechanisms in rodent models. Fermentation converted the glutamate in WPH to high (3.15 ± 0.21 mg/mL) levels of γ-aminobutyric acid (GABA). Fermented WPH (WP-SF) enhanced sleep duration in mice by increasing GABA content in the brain. The increase in sleep duration induced by WP-SF resulted from an increase in delta wave activity during non-rapid eye movement sleep, and its sleep-promoting effect in a caffeine-induced insomnia model was characterized by an increase in delta waves. WP-SF increased GABAergic receptors at both mRNA and protein levels. Cotreatment with GABA |
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قاعدة البيانات: | Complementary Index |
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