Association between intake of dairy products and short-term memory with and without adjustment for genetic and family environmental factors: A twin study

Ogata, Soshiro; Tanaka, Haruka; Omura, K.; Honda, Chika; Hayakawa, Kayoko

doi:10.1016/j.clnu.2015.03.023

Cited by 27 publications

(19 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In a clinical trial, Ogata et al [ 40 ] found that the intake of dairy products was strongly associated with better short-term memory. The association was significant both with and without adjustment for genetic and family environment factors using a sample of twin pairs.…”

Section: Clinical Trials For the Improvement Of Cognitive Functionmentioning

confidence: 99%

Preventive Effects of Dairy Products on Dementia and the Underlying Mechanisms

Ano

Nakayama

2018

IJMS

View full text Add to dashboard Cite

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.

show abstract

Section: Clinical Trials For the Improvement Of Cognitive Functionmentioning

confidence: 99%

Preventive Effects of Dairy Products on Dementia and the Underlying Mechanisms

Ano

Nakayama

2018

IJMS

View full text Add to dashboard Cite

show abstract

“…In addition, a retrospective cross-sectional study in Australia revealed that intake of low-fat dairy products is beneficial for social functioning and memory function [ 5 ]. A clinical trial using a sample of twin pairs showed that high intake of dairy products was associated with better short-term memory scores, using the Wechsler memory scale, in men [ 6 ]. We previously demonstrated that intake of a dairy product fermented with Penicillium candidum , i.e., Camembert cheese, had preventive effects against Alzheimer’s disease pathology in a mouse model [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Supplementation of a Whey Peptide Rich in Tryptophan-Tyrosine-Related Peptides on Cognitive Performance in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Study

et al. 2018

View full text Add to dashboard Cite

Background: Previous epidemiological and clinical studies have shown that dairy products have beneficial effects on cognitive decline and dementia. Enzymatic digestion of whey protein produces a whey peptide rich in tryptophan-tyrosine-related peptides which improve cognitive performance in mice. We evaluated the effects of whey peptides on cognitive functions in healthy adults in a randomized, double-blind, placebo-controlled design. Methods: 101 healthy adults (45 to 64 years), with a self-awareness of cognitive decline received either whey peptide or placebo supplements for 12 weeks. Changes in cognitive function were assessed using neuropsychological tests at 6 and 12 weeks after the start of supplementation. Results: Verbal fluency test (VFT) score changes tended to be higher in the whey peptide group compared with the placebo at 12 weeks. Subgroup analysis classified by the degree of subjective fatigue showed that changes in the VFT as well as the Stroop and subjective memory function tests between baseline and 6 weeks of intervention were significantly better in subjects with high-level fatigue from the whey peptide group as compared to the placebo group. Conclusions: Intake of whey peptide might improve cognitive function in healthy middle- and older-aged adults with high subjective fatigue levels. Further studies will elucidate the relationship among cognitive improvement, whey peptides, and psychological fatigue.

show abstract

“…The authors concluded that including milk or fermented dairy products in the diet reduces the risk of dementia in the general Japanese population. In a clinical trial, Ogata et al [5] investigated the association between the intake of dairy products and short-term memory and found that the intake of dairy products is highly associated with improved short-term memory. It has also been demonstrated that the intake of dairy products fermented with Penicillium candidum , i.e., Camembert cheese, had preventive effects on Alzheimer’s disease pathology in a mouse model [6].…”

Section: Introductionmentioning

confidence: 99%

Tryptophan-Tyrosine Dipeptide, the Core Sequence of β-Lactolin, Improves Memory by Modulating the Dopamine System

et al. 2019

View full text Add to dashboard Cite

Tryptophan-tyrosine (WY)-related peptides including the β-lactopeptide of the glycine-threonine-tryptophan-tyrosine peptide, β-lactolin, improve spatial memory. However, whether and how the WY dipeptide as the core sequence in WY-related peptides improves memory functions has not been investigated. This study assessed the pharmacological effects of the WY dipeptide on memory impairment to elucidate the mechanisms. Here, we showed that oral administration of dipeptides of WY, tryptophan-methionine (WM), tryptophan-valine, tryptophan-leucine, and tryptophan-phenylalanine improved spontaneous alternation of the Y-maze test in scopolamine-induced amnesic mice. In contrast, tyrosine-tryptophan, methionine-tryptophan, tryptophan, tyrosine, and methionine had no effect. These results indicated that the conformation of dipeptides with N-terminal tryptophan is required for their memory improving effects. WY dipeptide inhibited the monoamine oxidase B activity in vitro and increased dopamine levels in the hippocampus and frontal cortex, whereas tryptophan did not cause these effects. In addition, the treatment with SCH-23390, a dopamine D1-like receptor antagonist, and the knockdown of the hippocampal dopamine D1 receptor partially attenuated the memory improvement induced by the WY dipeptide. Importantly, WY dipeptide improved the spontaneous alternations of the Y-maze test in aged mice. These results suggest that the WY dipeptide restores memory impairments by augmenting dopaminergic activity. The development of supplements rich in these peptides might help to prevent age-related cognitive decline.

show abstract

Association between intake of dairy products and short-term memory with and without adjustment for genetic and family environmental factors: A twin study

Cited by 27 publications

References 41 publications

Preventive Effects of Dairy Products on Dementia and the Underlying Mechanisms

Preventive Effects of Dairy Products on Dementia and the Underlying Mechanisms

Effect of Supplementation of a Whey Peptide Rich in Tryptophan-Tyrosine-Related Peptides on Cognitive Performance in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Study

Tryptophan-Tyrosine Dipeptide, the Core Sequence of β-Lactolin, Improves Memory by Modulating the Dopamine System

Contact Info

Product

Resources

About