Lima Bean and Patin Fish Flour Improve Brain Function and Systemic Recovery in Malnourished Rats
Abstract
Malnutrition during critical developmental periods impairs brain structure, cognition, and oxidative balance. This study investigated the neuroprotective effects of lima bean (Phaseolus lunatus L.) and patin fish (Pangasius sp.) flour (LBPF) in Wistar rats. Rats were assigned to five groups (P1-P5) receiving low-protein, standard, or LBPF-supplemented diets (40 and 77 g/kg BW) over eight weeks. LBPF treatment significantly improved cortical thickness and reduced neuronal degeneration compared to the malnourished controls (P2). High-dose LBPF (P5) restored cortical thickness (1433 ± 10.63 µm vs. P2: 1191 ± 20.13 µm) and hippocampal neuronal density (85.7 ± 1.06% vs. P2: 15.83 ± 2.36%) while markedly reducing degenerating neurons in cortex (0.9333 ± 0.4372 cells/field vs. P2: 14.30 ± 0.05774) and hippocampus (2 ± 0.94 cells/field vs. P2: 7.4 ± 0.3). Cognitive performance improved, with the discrimination index approaching normal levels (90.33 ± 5.48%), and malondialdehyde (MDA) levels decreased to near-normal values (8.369 ± 1.08 µM). The combined nutrients in LBPF, including essential amino acids, omega-3 fatty acids, and bioactive compounds, supported neuronal repair, synaptic integrity, and oxidative balance. These findings demonstrate that LBPF effectively mitigates malnutrition-induced brain damage and underscore the importance of early, targeted nutritional interventions for promoting long-term neurocognitive health.
Keywords: Lima Bean Flour, Patin Fish Flour, Malnutrition, Neuroprotection, Cognitive Function, Oxidative Stress.
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