Study of neuroprotective activity of enriched protein concentrate on an experimental model of cold stress
Year: 2025
Type: article
Abstract: Background. Cold stress, as one of the most important environmental factors in cold climates, can cause disturbances in the body’s homeostasis and lead to various pathological conditions. Magnesium deficiency in these conditions can be compensated by adding organic forms of magnesium-containing supplements to the diet. The aim. To evaluate the neuroprotective properties of whey protein concentrate enriched with magnesium and probiotic cultures on a cold stress model. Materials and methods. A concentrate of thermally precipitated whey proteins (protein supplement) containing a chelated form of magnesium and enriched with lactobacilli was used. The study was conducted for 21 days on a cold stress model on 18 outbred male rats: group 1 – intact, group 2 – control (oral water 0.2 ml + cold stress), group 3 – experimental (oral supplement 0.2 ml + cold stress). In the Open Field test, the parameters of general motor and exploratory activity, and the integral level of anxiety were determined. Statistical analysis was performed using the Biostat-2006 software package. Results. Animals that received the supplement showed greater horizontal and vertical activity. Their summary motor activity was 42.5 % higher than in the control group and 122.2 % higher than in the intact group. In the experimental group, exploratory activity was 143.9 % higher than in the intact group and 42.3 % higher than in the control group. The anxiety level in the experimental group was 75.3 % lower than in the intact group and 74.9 % lower than in the control group. Conclusion. The neuroprotective efficacy of the enriched protein concentrate was established in the cold stress model, as evidenced by an increase in general and exploratory activity, a decrease in the anxiety level of animals. The supplement can be recommended as a source of protein and magnesium when exposed to low temperatures, independently and as part of food products.
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4410496386