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Carrot-based fermentation juice rich in sleep-promoting components improved sleep in mice

文献类型： 外文期刊

作者： Liu, Daiyao 1 ; Zhang, Jianming 2 ; Chen, Juan 1 ; Zhang, Chengcheng 2 ; Yi, Huaxi 1 ; Liu, Daqun 2 ;

作者机构： 1.Ocean Univ China, Coll Food Sci & Engn, Qingdao, Shandong, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou, Zhejiang, Peoples R China

关键词： Levilactobacillus brevis YSJ3; fermented carrot juice; sleep-promoting components; improved sleep; mice

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：5.0； 五年影响因子：5.7 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： The impact of fermentation by Levilactobacillus brevis YSJ3 on sleep-promoting components (SPCs) of carrot juice was evaluated. The contents of acetic acid, isovaleric acid, butyric acid, and gamma-aminobutyric acid (GABA) significantly increased after fermentation. The beneficial effects of fermented carrot juice (FCJ) on sleep were evaluated in animal experiments. Behavioral test reveal SPCs-enriched FCJ could effectively relieve anxiety. The sleep duration in the FCJ group were extended compared to the control (NC) group and the unfermented carrot juice (UCJ) group. Moreover, the relative abundances of Ruminiclostridium and Akkermansia in the FCJ group and PC group, respectively, increased significantly, compared to the NC group the UCJ group. The contents of gut short-chain fatty acids in the FCJ group were significantly higher than that in the NC group and the UCJ group. The levels of GABA and 5-hydroxytryptamine in the brain for the FCJ group also increased significantly, compared to the NC group and the UCJ group. It indicated that SPCs-enriched FCJ effectively improved sleep in mice, which might be related to the fermentation of carrot juice and the compounds produced during the fermentation.

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