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 enzymatic metabolism, one can boost the bioavailability of
curcumin and promotes reabsorption of the curcumin. Diclofenac inhibits uridine 5'-diphosphoglucuronosyltransferase
enzymes specifically responsible for the metabolism and elimination of curcumin.
Lactobacillus rhamnosus is able to synthesize and release the β -d-glucuronidase enzyme,
which reverts curcumin into the active form.
Objective: In this research, we aim to combine 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 behavioural tests (Morris Water Maze test), brain and liver were isolated for further
neurochemical and histopathology examination.
Results: Our finding showed a marked rise in the level of antioxidant enzymes in curcumin with L.
rhamnosus and diclofenac compared to curcumin alone. Additionally, 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 curcumin 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 has higher
activity as compared to curcumin alone, which reversed the cognition in the Alzheimer disease model.