Abstract
Alongside the rapid population aging occurring worldwide, the prevention of age-related memory decline and dementia has become a high priority. Dairy products have many physiological effects owing to their contents of lactic acid bacteria and the fatty acids and peptides generated during their fermentation. In particular, several recent studies have elucidated the effects of fermented dairy products on cognitive function. Epidemiological and clinical evidence has indicated that fermented dairy products have preventive effects against dementia, including Alzheimer’s disease. Recent preclinical studies have identified individual molecules generated during fermentation that are responsible for those preventive effects. Oleamide and dehydroergosterol have been identified as the agents responsible for reducing microglial inflammatory responses and neurotoxicity. In this review, the protective effects of fermented dairy products and their components on cognitive function, the mechanisms underlying those effects, and the prospects for their future clinical development will be discussed.
Highlights
With the rapid aging of the population worldwide, cognitive decline and dementia are becoming increasing burdens on patients and their families, and on national healthcare systems
Numerous reports have demonstrated that the formation of Aβ plaques is followed by inflammation in the brain, which is closely associated with neurofibrillary tangles (NFTs) and accelerates the development and progression of Alzheimer’s disease [3,4,8,9]
Ozawa et al [37] surveyed more than 1000 Japanese subjects who were living in a local community, aged 60–79 years, and free from dementia to investigate any potential association between their diet and their risks of dementia
Summary
With the rapid aging of the population worldwide, cognitive decline and dementia are becoming increasing burdens on patients and their families, and on national healthcare systems. Recent epidemiological studies have suggested that the consumption of dairy products, including yogurt and low-fat cheese, may reduce the risk of cognitive decline in the elderly and contribute to the prevention of Alzheimer’s disease. Ozawa et al [37] surveyed more than 1000 Japanese subjects who were living in a local community, aged 60–79 years, and free from dementia to investigate any potential association between their diet and their risks of dementia Their dietary patterns were surveyed using a 70-item semi-quantitative FFQ, and their average daily nutritional intakes were calculated from the weekly frequency and portion size of various foods. The investigation showed that a greater intake of milk and dairy products was associated with a reduced risk of dementia, especially Alzheimer’s disease, in the general Japanese population
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