Background: Curcumin a providential spice has its role in protecting the brain from neurodegeneration. Despite its ubiquitous role, it is not exploited alone due to its hampered bioavailability. By restraining the intestinal and liver enzy-matic metabolism, one can boost the bioavailability of curcumin and promotes reabsorption of the curcumin. Diclofenac inhibits uridine 5'-diphospho-glucuronosyltransferase enzymes specifically responsible for metabolism and elimination of cur-cumin. The Lactobacillus rhamnosus able to synthesize and release β-d-glucuronidase enzyme which reverts curcumin into the active form.
Objective: In this research, we are combining curcumin with Lactobacillus rhamnosus and diclofenac as an adjuvant with curcumin to potentiate anti-Alzheimer effect in mice impaired with memory by scopolamine.
Methods: To induce amnesia, scopolamine was used in mice model (1mg/kg, daily for 10 days i.p.). After execution of be-havioural tests (Morris Water Maze test), brains and liver were isolated for further neurochemical and histopathology examination.
Results and Discussion: Our finding showed a marked rise in the level of antioxidant enzymes in curcumin with L. rhamno-sus and diclofenac compared to curcumin alone. Additionally, in the behavioural study revealed that cognition in mice with curcumin adjuvant with L. rhamnosus and diclofenac showed a marked improvement. The histology study proves that cur-cumin alone possesses less and a non-significant neuroprotective effect as compared to curcumin with L. rhamnosus and diclofenac.
Conclusion: This entire outcome ratifies that curcumin with L. rhamnosus and diclofenac have higher activity as compared to curcumin alone, which reversed the cognition in the Alzheimer disease model.