The Effects of Matcha and Decaffeinated Matcha on Learning, Memory and Proteomics of Hippocampus in Senescence-Accelerated (SAMP8) Mice.

Kiharu Igarashi,Makiko Takagi,Yoichi Fukushima

doi:10.3390/nu14061197

Kiharu Igarashi, Makiko Takagi + Show 1 more

Open Access

https://doi.org/10.3390/nu14061197

Copy DOI

Abstract

Although the benefits of the consumption of green tea and its components, including catechins and theanine, regarding aging, memory impairment and age-related cognitive decline have been investigated in senescence-accelerated prone mice (SAMP8), studies that simultaneously measured the kinds of proteins that vary in their expression due to the administration of green tea and its extracts were not found. In this study, the effect of dietary and decaffeinated matcha on protein expression in the hippocampus of SAMP 8 was examined comprehensively, mainly using proteomics. Although improvements in memory and the hair appearance of the back coat were limited upon administering the samples, the following regulations were observed in some of the proteins involved in neuron degeneration, Parkinson’s and Alzheimer’s diseases, synapse transmission and nerve cell plasticity, antioxidation, glutamate transport and metabolism, GABA (γ-amino butyric acid) formation and transport and excitatory amino acid transporters: proteins downregulated upon sample intake (p < 0.05): brain acid-soluble protein 1, microtubule-associated protein tau, synapsin-2, sodium- and chloride-dependent GABA transporter; proteins that tended to decrease upon sample intake (0.05 < p < 0.10): Parkinson’s disease (autosomal recessive and early-onset) 7 and synapsin-1; proteins upregulated upon sample intake (p > 0.95): glutathione S-transferase Mu 1, tubulin alpha-1A chain, dynamin-2, calcium/calmodulin-dependent protein kinase type II subunit gamma and tyrosine 3-monooxygenase/tyrosine 5-monooxygenase activation protein epsilon polypeptide; proteins that tended to increase upon sample intake (0.95 > p > 0.90): glutathione S-transferase Mu7 and soluble carrier family 1 (glial high-affinity glutamate transporter); proteins that tended to decrease: sodium- and chloride-dependent GABA transporter 3. These results indicate that matcha and decaffeinated matcha could reduce aging and cognitive impairment by regulating the expression of these proteins. Furthermore, these proteins could be used as markers for the evaluation of food and its available components for reducing aging and cognitive impairment.

Highlights

R1 (n 6): senescence-accelerated-resistant mice (SAMR1) group fed with basal diet; P8 (n 6): senescence-acceleratedprone/8 (SAMP8) mice group fed with basal diet; P8 + M (n 6): SAMP8 group fed with both basal diet and matcha; P8 + L (n 5): SAMP8 group fed with both basal diet and decaffeinated matcha
Diet intake and body weight gain tended to be small in senescence-acceleratedresistant mice (SAMR1) as the control (R1 group), compared with the SAMP8 fed with matcha (P8 + M group) and decaffeinated matcha (P8 + L group) or without (P8 group), especially at day 24 and after
R1: SAMR1 group fed with basal diet; P8: SAMP8 group fed with basal diet; P8 + M: SAMP8 group fed with both basal diet and matcha; P8 + L: SAMP8 group fed with both basal diet and decaffeinated matcha

Summary

Introduction

As the quality of life in old age decreases through cognitive impairment, protection through nutrition and the avoidance of lifestyle-related diseases is essential to continue a healthy life and to save medical expenses. Reflecting these situations, studies concerning protection from the negative impacts of aging and cognitive impairment through the daily intake of certain foods and their components have been conducted by many researchers. Further precise examination is needed to clarify the mechanisms of action of these compounds in the hippocampus [7]

Methods

Results

Discussion

Conclusion