The Sourdough School

Baking eating and sharing bread to improve physical and mental health

Using a robust evidence-based baking protocol combining the evidence of thousands of years of baking with modern clinical insights, we offer comprehensive training to bakers and healthcare professionals, providing students with the tools to use baking in everyday practice as a wellness intervention.
Follow on Instagram

Soil Association
Our gardens are certified organic.

Baking as Lifestyle Medicine for Bakers and Clinicians

+44(0)7707 480336
[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Navigation
  • Home
    • Login
  • About us
    • The School
    • Contact Us & FAQ
    • The Team
    • Contributors & Guest Tutors
    • General FAQ’s about The School
    • Be the Change
  • Admissions
    • Courses
    • Course Q&A’s
    • Graduation Week in Tuscany
    • Educational Awards Programme
    • Enrolment
    • Reviews
    • Student Welfare
    • Policies & Compliance
  • The Certificate
    • The Certificate
    • Teaching
    • Teacher Training
  • The Diploma
    • The Diploma
    • Licence to Prescribe BALM
  • BALM
    • Baking as Lifestyle Medicine
    • What is BALM?
    • BALM & Bread in The Blue Zone
    • Case Studies Library
    • BALM Podcasts
  • Shop
    • Books
    • Equipment
    • Ingredients

240 - ‘Prebiotic Effect of Fructooligosaccharides from Morinda officinalis on Alzheimer’s Disease in Rodent Models by Targeting the Microbiota-Gut-Brain Axis’. Front Aging Neurosci. 9

Reference Number: 240

Year: 2017

Authors: Chen D. et al

Link: Link to original paper

Health: Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health

Inclusions: Stevia

Summary

Gut microbiota influences the central nervous system disorders such as Alzheimer’s disease (AD). The prebiotics and probiotics can improve the host cognition. A previous study demonstrated that fructooligosaccharides from Morinda officinalis (OMO) exert effective memory improvements in AD-like animals, thereby considered as potential prebiotics; however, the underlying mechanism still remains enigma. Thus, the present study investigated whether OMO is effective in alleviating AD by targeting the microbiota-gut-brain axis. OMO was administered in rats with AD-like symptoms (D-galactose- and A?1-42-induced deficient rats). Significant and systematic deterioration in AD-like animals were identified, including learning and memory abilities, histological changes, production of cytokines, and microbial community shifts. Behavioral experiments demonstrated that OMO administration can ameliorate the learning and memory abilities in both AD-like animals significantly. AD parameters showed that OMO administration cannot only improve oxidative stress and inflammation disorder, but also regulate the synthesis and secretion of neurotransmitter. Histological changes indicated that OMO administration ameliorates the swelling of brain tissues, neuronal apoptosis, and down-regulation of the expression of AD intracellular markers (Tau and A?1-42). 16S rRNA sequencing of gut microbiota indicated that OMO administration maintains the diversity and stability of the microbial community. In addition, OMO regulated the composition and metabolism of gut microbiota in inflammatory bowel disease (IBD) mice model treated by overdosed antibiotics and thus showed the prebiotic potential. Moreover, gut microbiota plays a major role in neurodevelopment, leading to alterations in gene expression in critical brain and intestinal regions, thereby resulting in perturbation to the programming of normal cognitive behaviors. Taken together, our findings suggest that the therapeutic effect of the traditional medicine, M. officinalis, on various neurological diseases such as AD, is at least partially contributed by its naturally occurring chemical constituent, OMO, via modulating the interaction between gut ecology and brain physiology.

 

What does this mean for bakers?

This is further evidence for the link between the gut microbiome and the brain. Baking with as well as eating prebiotics and probiotics with our bread nurtures a healthy gut microbiome, which in turn supports our nervous system and brain health.

Qualify in Baking as Lifestyle Medicine

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

Terms and Conditions | Privacy Policy
Copyright © 2023 Vanessa Kimbell
Call +44 (0)1604 881274 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web