Effect of Monascus-Fermented Products on Learning and Memory in the SAMP8 Mice

Ou, Hsin-Ping; Wang, Mingfu; Yang, Sheng-Chin; Yamamoto, Shigeru; Wang, Chiun-C.R.

doi:10.3177/jnsv.53.253

Cited by 3 publications

(2 citation statements)

References 42 publications

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“…Monacolin K (also known as lovastatin) is one of the main monacolins that has been found to have various pharmacological activities, including lowering blood cholesterol levels and reducing oxidative damage. Several in vivo studies have indicated that Monacolins K can permeate the blood-brain barrier (38,39). In addition to monacolins, considerable amounts of gamma-aminobutyric acid (GABA) have also been found in RMR, which is the main inhibitory neurotransmitter in the central nervous system (5).…”

Section: The Effects Of Fermented Foods On Cognitive Functionmentioning

confidence: 99%

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

Kim

Hong

Yang

et al. 2016

JFN

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Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food’s efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems.

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Section: The Effects Of Fermented Foods On Cognitive Functionmentioning

confidence: 99%

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

Kim

Hong

Yang

et al. 2016

JFN

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“…When the learning ability of mice is measured by an avoidance test using a shuttle box setup, passive or active avoidance methods are often used (26)(27)(28). In both avoidance methods, the mouse is first given an electric shock in the dark compartment.…”

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Docosahexaenoic Acid Connecting Phospholipids on the Learning Ability and Fatty Acid Composition of the Brain

Hiratsuka

Koizumi

Ooba³

et al. 2009

J Nutr Sci Vitaminol

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SummaryThe effects of dietary docosahexaenoic acid (DHA, C22:6 n -3) connecting phospholipids on the learning ability and fatty acid composition of the brain were investigated in hypercholesterolemic mice. ICR mice were subjected to a very low level of n -3 fatty acids through two generations. At 4 wk of age, the F 1 generation, n -3 fatty acid deficient male mice were provided with an experimental diet containing four kinds of lipids (safflower oil: Saf, DHA connecting triacylglycerols: DHA-TG, DHA connecting phospholipids: DHA-PL, soybean phospholipids: Soy-PL) for 5 wk. Another group of ICR mice were obtained and fed a commercial diet (CE-2, CLEA Japan, Inc.) as a control. The learning and memory abilities of the mice were evaluated by the modified avoidance procedure. The learning and memory ability level was significantly higher in mice fed the DHA-PL diet than in those fed the Saf and Soy-PL diets, and was the same level as the control. The DHA levels of phosphatidylethanolamine in the brain were significantly higher in the mice fed the two types of DHA-containing diets than in those fed the Saf and Soy-PL diets and was not significantly different between DHA-TG and DHA-PL. The dimethylacetal levels in the brain were significantly higher in the mice fed the DHA-PL diet than in those fed the Saf and DHA-TG diets. These results suggest that the dietary DHA connecting phospholipids have the effect of improving memory learning, and may be related to the both the DHA and plasmalogen levels in the brain.

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Over-intake, not White Rice per se, is to Blame in Type-2 Diabetes

Yamamoto

Shikanai

2015

Curr Nutr Rep

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In this article, we would like to offer some arguments that white rice (WR) per se is the cause neither of diabetes mellitus (DM) nor of obesity. Japanese eat rice as their staple food. Although their per capita intake a day has been dropping from about 330 g in the mid-1960s to about 165 g in 2010, DM in Japan has been increasing from about 10 % in 2006 to about 13 % in 2013. The prevalence of adult obesity (BMI >30) in the last 40 years has increased in the USA from 15 to 33 %, in England from 7 to 25 %, but in Japan from 2 to 3.5 %. From this and other evidence, we concluded that WR can be a cause of DM but only when intake is very high and perhaps with small amount of other foods.Keywords White rice . Type 2 diabetes mellitus . Obesity . Japanese . VietnameseWe have to distinguish man-made problems and problems inherent to a food itself. There are quite a number of publications that claim white rice (WR) is the cause of type 2 diabetes mellitus (DM) [1][2][3]. However, rice is the staple food for most of the population of Asia, and Asia has a number of notable food cultures. These food cultures are based on WR. The significance of WR for these cultures is profoundly different from cultures where rice is not the staple. In nutrition education for Asians, especially for ordinary people, we should be careful to say only that rice may be a cause of DM. People should clearly understand that over-intake is a problem but that rice itself is not. This is true for all foods, perhaps with no exceptions. There are many reports that obesity is an important factor for DM and that a high carbohydrate diet may cause obesity. In this article, we would like to offer some arguments that WR per se is the cause neither of DM nor of obesity.The main reason for the claim that WR is a cause of DM is its high glycemic index [4]. However, the glycemic index is a rating of individual food items but in daily life people seldom eat a single food. The quantity of WR consumed also should be considered, as we can see in the reports on glycemic load published by the Harvard University group [5,6]. The glycemic load of a food is calculated by multiplying the glycemic index by the amount of carbohydrate in grams provided by a food and dividing the total by 100. Dietary glycemic load is the sum of the glycemic loads for all foods consumed in the diet.Japanese eat rice as their staple food. Rice, mainly WR, intake has been drastically decreasing in Japan. Per capita intake a day was about 330 g in the mid-1960s; since then, intake has been dropping and was about 165 g in 2010 [7]. In contrast, DM, defined as HbA1c over 6.5 %, has been increasing from male 12.3 % and female 8.2 % in 2006 to male 16.2 % and female 9.2 % in 2013 [8]. These facts suggest that the claim that WR is a major factor for DM cannot be correct.The age-adjusted prevalence of DM removes the differences in age profiles between countries, and therefore, it is more appropriate for purposes of comparison. In 2010, of the 223 countries in the world, the rankings for certain count...

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Effect of Monascus-Fermented Products on Learning and Memory in the SAMP8 Mice

Cited by 3 publications

References 42 publications

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

Effects of Dietary Docosahexaenoic Acid Connecting Phospholipids on the Learning Ability and Fatty Acid Composition of the Brain

Over-intake, not White Rice per se, is to Blame in Type-2 Diabetes

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