消费加工食品会通过饮食中的高级糖化最终产品损害记忆功能
bioRxiv : the preprint server for biology
|January 16, 2026
概括
早期食用富含高级糖化最终产品 (AGEs) 的加工食品会损害记忆力,并改变肠道微生物群. 这些影响与神经炎症有关,可以通过抑制AGE来预防.
科学领域:
- 神经科学是一个神经科学.
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 加工食品,通常经过热处理,含有与负面健康结果相关的高级糖化最终产品 (AGEs).
- 饮食中AGE的神经认知效应,特别是从早期生活中接触到的AGE,尚不清楚.
研究的目的:
- 研究青春期富含AGE的饮食对大鼠行为和神经过程的长期影响.
- 阐明饮食中AGE影响记忆和突触功能的机制.
主要方法:
- 在青春期,老鼠被用热处理诱导的富含AGE的饮食养.
- 行为测试评估了记忆功能,海马体组织分析了突触神经传递和补充系统表达.
- 分析了肠道微生物组的组成.
主要成果:
- 富含AGE的饮食损害了海马体的记忆功能,并改变了肠道微生物群,但没有导致肥胖.
- 记忆力缺陷与海马谷氨基基神经传递受损和补体系统表达改变相关.
- AGEs在补充受体上充当竞争对手,表明直接的突触相互作用.
结论:
- 早期暴露于饮食中的AGE会对神经认知和肠道微生物组产生负面影响.
- 通过与海马突触中的补充系统的直接相互作用,AGE可能会损害记忆.
- 干预措施,如AGE抑制剂或特定的益生菌 (例如,乳球菌) 可以防止这些不良影响.
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