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Fifteen strains are evaluated for probiotic properties, γ-aminobutyric acid (GABA) production, and acetylcholinesterase (AChE) inhibitory activity. Lactobacillus delbrueckii AY8 and AY15 show the strongest probiotic performance, AChE inhibition, and GABA production, supported by whole-genome sequencing of relevant genes. When used as adjunct cultures in fermented milk with jujube kernel powder, AY8 fermentation markedly increases bioactive compounds, boosts antioxidant activity, enhances AChE inhibition, and improves viscosity and sensory profile.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/development-and-genomic-evaluation-of-a-novel-functional-fermented-milk-formulated-with-lactobacillus-delbrueckii-strains-and-jujuba-kernel-powder-for-potential-neuroprotective-effects/407886/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/development-and-genomic-evaluation-of-a-novel-functional-fermented-milk-formulated-with-lactobacillus-delbrueckii-strains-and-jujuba-kernel-powder-for-potential-neuroprotective-effects/407886.png","ImageObject",300,407,{"name":92,"@type":93},"McQueen","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-06","2026-09-28",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What neuroprotective attributes were screened in the lactic acid bacteria strains?","Question",{"text":113,"@type":114},"Fifteen LAB strains were screened for probiotic potential, γ-aminobutyric acid (GABA) production, and acetylcholinesterase (AChE) inhibitory activity.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"Which Lactobacillus delbrueckii strains showed the strongest results?",{"text":118,"@type":114},"Lactobacillus delbrueckii AY8 and AY15 exhibited the strongest probiotic potential, AChE inhibitory activity, and GABA production.",{"name":120,"@type":111,"acceptedAnswer":121},"How does adding jujube kernel powder affect the fermented milk performance?",{"text":122,"@type":114},"In jujube kernel powder (JP)-fortified milk, AY8 fermentation significantly increases bioactive compounds and antioxidant activity, leading to higher AChE inhibition compared with JP control and plain control.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},407886,1790673574,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146,"preview_page_count":4},5909890329169,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Article  \nDevelopment and Genomic Evaluation of a Novel Functional Fermented Milk Formulated with Lactobacillus delbrueckii Strains and Jujuba Kernel Powder for Potential  \nNeuroprotective Effects  \nAmel A. Ibrahim 1,2, Nancy M. El Halfawy 3, Yuqi Zhang 1,4,5, Ya Liu 1,4,5, Xirui Zhang 1,4,5, Shuxin Zhou 1,4,5, Jianquan Kan 1,4,5,* and Muying Du 1,4,5, *  \nAcademic Editor: Svetoslav Todorov  \nReceived: 12 November 2025  \nRevised: 1 December 2025  \nAccepted: 8 December 2025  \nPublished: 11 December 2025  \nCitation: Ibrahim, A.A.; El Halfawy, N.M.; Zhang, Y.; Liu, Y.; Zhang, X.; Zhou, S.; Kan, J.; Du, M. Development and Genomic Evaluation of a Novel Functional Fermented Milk Formulated with Lactobacillus delbrueckii Strains and Jujuba Kernel Powder for Potential Neuroprotective Effects. Foods 2025, 14, 4264. [https://](https://)[ ](https://)[doi.org/10.3390/foods14244264](doi.org/10.3390/foods14244264)  \n[Copyright:](Copyright:) © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ([https://creativecommons.org/](https://creativecommons.org/)[ ](https://creativecommons.org/)[licenses/by/4.0/](licenses/by/4.0/)) .  \n1 College of Food Science, Southwest University, Chongqing 400715, China;  \n[amal.ibrahim@alexu.edu.eg](amal.ibrahim@alexu.edu.eg) (A.A.I.); [zyq20021226@email.swu.edu.cn](zyq20021226@email.swu.edu.cn) (Y.Z.); [m19562217600@163.com](m19562217600@163.com) (Y.L.);  \n[siri_zhang997@163.com](siri_zhang997@163.com) (X.Z.); [zsx18200391607@email.swu.edu.cn](zsx18200391607@email.swu.edu.cn) (S.Z.)  \n2 Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt  \n3 Department of Botany and Microbiology, Faculty of Science, Alexandria University, Alexandria 21511, Egypt; [nancy.elhalfawy@alexu.edu.eg](nancy.elhalfawy@alexu.edu.eg)  \n4 Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400715, China  \n5 Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China  \n* Correspondence: [kanjianquan@163.com](kanjianquan@163.com) (J.K.); [muyingdu@swu.edu.cn](muyingdu@swu.edu.cn) (M.D.)  \nAbstract  \nThis study aimed to isolate and screen lactic acid bacteria (LAB) with neuroprotective potential for food applications. Fifteen strains were screened for probiotic potential properties,γ-aminobutyric acid (GABA) production, and acetylcholinesterase (AChE) inhibitory activity. Lactobacillus delbrueckii AY8 and AY15 demonstrated the strongest probiotic potential, AChE inhibitory activity, and GABA production. Whole-genome sequencing confirmed genes linked to these probiotic and neuroprotective traits. To assess their functionality in a food matrix, the strains were used as adjunct cultures in fermented milk with and without jujube kernel powder (JP) . Fermentation with the AY8 strain in JP-fortified milk significantly increased bioactive compounds, resulting in higher total phenolic content (235.75 mg GAE/g), flavonoids (114.07 mg RE/g), and superior antioxidant activity (110.24 mg Ascorbic equivalent/100 g) . This biotransformation led to a remarkable increase in AChE inhibition, with the AY8-fermented sample achieving 30.66% inhibition, significantly higher than the JP control (18.27%) and the plain control (12.30%) . The combination also improved the product’s viscosity and sensory profile. This study highlights the successful discovery of novel L. delbrueckii strains, whose application in a food model, when combined with a plant-based supplement, creates a functional food with enhanced neuroprotective potential, underscoring the role of microbial metabolism in food functionality.  \nKeywords: functional fermented milk; neurodegenerative diseases; probiotic; acetylcholine inhibitor; jujube kernel powder  \n1. Introduction  \nThe global rise in neurodegenerative dise","cbCaicMkp9ENzHEV","https://ap.wps.com/l/cbCaicMkp9ENzHEV","pdf",6231253,26,"English","# Abstract\n# Keywords\n# 1. Introduction","[{\"question\":\"What neuroprotective attributes were screened in the lactic acid bacteria strains?\",\"answer\":\"Fifteen LAB strains were screened for probiotic potential, γ-aminobutyric acid (GABA) production, and acetylcholinesterase (AChE) inhibitory activity.\"},{\"question\":\"Which Lactobacillus delbrueckii strains showed the strongest results?\",\"answer\":\"Lactobacillus delbrueckii AY8 and AY15 exhibited the strongest probiotic potential, AChE inhibitory activity, and GABA production.\"},{\"question\":\"How does adding jujube kernel powder affect the fermented milk performance?\",\"answer\":\"In jujube kernel powder (JP)-fortified milk, AY8 fermentation significantly increases bioactive compounds and antioxidant activity, leading to higher AChE inhibition compared with JP control and plain control.\"}]","Development and Genomic Evaluation of a Novel Functional Fermented Milk Formulated with Lactobacillus delbrueckii Strains and Jujuba Kernel Powder for Potential Neuroprotective Effects | PDF",1790576737,66]