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Novel lactopeptides in fermented dairy products improve memory function and cognitive decline
Yasuhisa Ano1, Tatsuhiro Ayabe1, Toshiko Kutsukake2
1Research Laboratories for Health Science and Food Technologies, Kirin Company Ltd, Yokohama-shi, Kanagawa, Japan.
Neurobiology of Aging
|September 4, 2018
Summary
Fermented dairy peptides, specifically Trp-Tyr (WY), enhance memory and prevent cognitive decline by increasing brain dopamine levels. These findings offer a dietary approach to combat age-related memory loss.
Area of Science:
- Neuroscience
- Nutritional Science
- Gerontology
Background:
- Aging populations face increasing risks of cognitive decline and dementia.
- Fermented dairy products show promise in preventing cognitive impairment and Alzheimer's pathology.
- Understanding the molecular mechanisms of these protective effects is crucial.
Purpose of the Study:
- To screen peptides from fermented dairy products for memory-enhancing properties.
- To elucidate the molecular mechanisms behind the cognitive benefits of these peptides.
- To investigate the potential of specific peptides in preventing age-related cognitive decline.
Main Methods:
- Screening of peptides from digested fermented dairy products.
- Utilizing a scopolamine-induced amnesia mouse model to assess memory function.
- Testing peptide efficacy in aged mice.
- Measuring monoamine oxidase-B activity and dopamine levels in brain tissue.
- Employing dopamine receptor antagonists to confirm the mechanism of action.
Main Results:
- Trp-Tyr (WY)-containing peptides from whey protein significantly improved memory function in mice.
- These effects were validated in aged mice.
- WY-containing peptides were found to directly inhibit monoamine oxidase-B activity.
- This inhibition led to increased dopamine levels in brain tissue.
- Dopamine receptor antagonism abolished the memory-enhancing effects of WY peptides.
Conclusions:
- WY-containing peptides in fermented dairy products can prevent age-related cognitive decline.
- These peptides act by inhibiting monoamine oxidase-B, thereby increasing brain monoamine levels.
- This research highlights a potential dietary strategy for mitigating cognitive decline associated with aging.
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