The Effect of Cow’s Milk Dadih-Fermented Food on Mice’s (Mus musculus) Hippocampal Neurogenesis, Behavior, and Gut- Bacterial Dynamics

Abstract

The gut-brain axis, linking the enteric and central nervous systems, influences learning, cognition, mood, and mental well-being. Research on fermented dadih's impact on digestive health is extensive, but its effects on neurogenesis, behavior, and memory are less understood. This study aims to determine the effect of cow's milk dadih on mice's hippocampal neurogenesis, behavior, and gut bacteria. Twelve mice were divided into control, 30% dadih (FD1), and 60% dadih (FD2) groups. Methods included treatment, aerobic gut bacteria analysis, behavioral tests, spatial memory assessments, and neurogenesis analysis. After 31 days, dadih-treated mice showed a reduction in E. coli. Besides, dadih positively influenced learning, memory, hippocampal neurogenesis, and reduced anxiety-like behavior, indicated by increased NPCs and granular cells, and decreased apoptotic cells.

Gut-brain axis menghubungkan sistem saraf enterik dan pusat serta memengaruhi pembelajaran, kognisi, suasana hati, dan kesejahteraan mental. Penelitian mengenai dampak makanan fermentasi dadih terhadap kesehatan pencernaan sudah banyak diteliti, tetapi dampaknya terhadap neurogenesis, perilaku, dan memori masih belum banyak dikaji. Penelitian ini bertujuan mengetahui dampak dadih susu sapi terhadap neurogenesis, perilaku, dan bakteri usus pada mencit. Sebanyak 12 ekor mencit dibagi menjadi 3 kelompok yaitu, kelompok kontrol, 30% dadih (FD1), dan 60% dadih (FD2). Metode penelitian ini meliputi pemberian perlakuan, analisis bakteri aerob usus, uji perilaku, memori spasial, dan analisis neurogenesis. Setelah 31 hari, mencit yang diberi perlakuan dadih menunjukkan adanya penurunan bakteri E. coli. Selain itu, dadih berpengaruh positif pada pembelajaran, memori, neurogenesis hpokampus, dan penurunan perilaku kecemasan, ditunjukkan dengan peningkatan NPC dan sel granular, serta penurunan sel apoptotis.