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Effects of a probiotic fermented dairy product on hippocampal metabolites, structure and function: An 8-week randomised, placebo-controlled trial in healthy women
Fermented foods have emerged as a compelling intervention for enhancing brain function and mental health via the gut-brain axis. This research aimed to assess the effects of a dairy product fermented with probiotic bacteria on brain structure and function. In a triple-blind, randomized, placebo-controlled trial involving 40 healthy women aged 18–55 years, participants were assigned to consume either 130 g per day of probiotic yoghurt or a placebo for 8 weeks. The primary outcome focused on the differential change in left hippocampal metabolites, evaluated through magnetic resonance spectroscopy.
The study found a significant between-group difference in the change of average left hippocampal glutathione concentration (mean difference in change: −0.49; 95% CI −0.95 to −0.04), alongside observable changes in brain volume in the hippocampus and nucleus accumbens, although these findings did not remain significant after correction for multiple comparisons. Additionally, there were notable differences in functional connectivity between the left hippocampus and the left frontal pole, as well as in gut microbiome beta diversity. However, no significant differences were observed in other secondary measures, such as mental health, gastrointestinal symptoms, memory, and blood markers of oxidative stress and inflammation. This study offers preliminary evidence that probiotic fermented dairy may positively influence hippocampal-related outcomes. [NPID: dairy, probiotic bacteria, brain function, women, hippocampal metabolites, nucleus accumbens]
Year: 2025
