Abstract
Preventive approaches for age-related memory decline and dementia have become a high priority in the aging society because of the lack of therapeutic approaches. Recent epidemiological studies have reported that fermented dairy products can help prevent dementia. Previously, we identified tryptophan–tyrosine (WY) and tryptophan–methionine (WM) peptides as the suppressants of activation of the primary microglia and showed that WY peptide consumption suppresses inflammation in the brains of Alzheimer’s disease model mice. However, the effects of the WM peptide on inflammation in the brain and Alzheimer’s pathology have not been investigated. Here, we evaluated the effect of WM peptide consumption on Alzheimer’s disease model (5×FAD) mice. In 5×FAD mice, intake of WM peptide suppressed the production of inflammatory cytokines, activation of microglia, and infiltration of activated microglia around β amyloid (Aβ) depositions. WM peptide intake reduced Aβ deposition in the cortex and hippocampus and then improved the object recognition memory. Taken together with previous reports, the current findings indicate that ingestion of tryptophan-related peptides or food material rich in tryptophan-related peptides, thereby regulating microglial activity, represents a potential preventive approach for cognitive decline and dementia related to inflammation.
Highlights
With the rapid growth of aging populations worldwide, cognitive decline and dementia have become an increasing burden for society
We demonstrated previously that intake of a dairy product fermented with Penicillium candidum, i.e., Camembert cheese, suppressed Aβ deposition and microglial activation in the brains of Alzheimer’s disease (AD) model (5×familial AD (FAD)) mice [14]
We showed that consumption of we identified tryptophan–tyrosine (WY) peptide suppressed inflammation in the brain and ameliorated cognitive decline in 5×FAD mice [15]
Summary
With the rapid growth of aging populations worldwide, cognitive decline and dementia have become an increasing burden for society. Ogata et al [12] found an association between intake of dairy products and better short-term memory They investigated sets of twins, comprising 78 men and 278 women, using the logical memory I (LM-I) of the revised Wechsler memory scale. It demonstrated that supplementation with whey peptide including GTWY peptide (β-lactolin) improved cognitive function in 114 elderly men and women In this investigation, the visual paired-associates I of the revised Wechsler memory scale were improved in the whey peptide group [13]. The visual paired-associates I of the revised Wechsler memory scale were improved in the whey peptide group [13] These reports suggest that some peptides in dairy products are beneficial for the prevention of cognitive decline. The present study evaluates the effects of WM peptide on brain inflammation using AD model (5×FAD) mice
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