Speakers - 2026

Title: Neuroprotective effects of pleurotus ostreatus fortified bread on gene expression in a rotenone induced parkinson’s disease rat model

Abstract

Neurodegenerative disorders such as Parkinson’s disease (PD) are associated with oxidative stress and imbalance in cellular antioxidant defence mechanisms, leading to neuronal dysfunction and degeneration. Malondialdehyde (MDA), reduced glutathione (GSH), thiols, non-thiols, and superoxide dismutase (SOD) are critical biomarkers for assessing oxidative stress and redox balance in the brain. This study investigated the neuroprotective potential of Pleurotus ostreatus-fortified bread in rotenone-induced Parkinson’s disease in Wistar rats. Eighteen adult rats (100–178 g) were randomly assigned into six groups: Parkinson’s control (uninduced, normal feed), negative control (induced, untreated), treatment group 1 (induced + 5% fortified bread), treatment group 2 (induced + 15% fortified bread), standard control (induced + L-DOPA), and positive control (uninduced + 15% fortified bread). Parkinsonism was induced by intraperitoneal administration of rotenone (0.04 mL in acetone) for three consecutive days. Treatments lasted 14 days, after which rats were sacrificed, brains excised, and homogenates analyzed for oxidative stress biomarkers. Results revealed that rotenone induction significantly (p < 0.05) elevated MDA levels, indicating lipid peroxidation, and reduced endogenous antioxidants (GSH, thiols, non-thiols, and SOD) compared to the control. Supplementation with fortified bread, particularly at 15%, markedly attenuated MDA levels while enhancing antioxidant status. The effects were comparable to those observed in the L-DOPA standard group, suggesting that the fortified bread has functional efficacy in modulating oxidative stress. Interestingly, the uninduced group fed with 15% fortified bread also demonstrated enhanced antioxidant capacity, implying prophylactic potential. In addition, Pleurotus ostreatus-fortified bread exhibited protective and therapeutic effects against rotenone-induced oxidative stress in the rat brain by improving antioxidant defence and reducing lipid peroxidation. This study highlights the potential of functional foods such as mushroom-fortified bread as affordable dietary interventions for the management or prevention of neurodegenerative disorders like Parkinson’s disease.