Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve

Ayabe, Tatsuhiro; Ohya, Rena; Taniguchi, Yoshimasa; Shindo, Kazutoshi; Kondö, Keiji; Ano, Yasuhisa

doi:10.1038/s41598-018-33866-1

Cited by 23 publications

(40 citation statements)

References 51 publications

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“…This is the first study to show that MHBAs containing β-tricarbonyl moiety improved memory impairment caused by brain inflammation and to indicate the association between the norepinephrine system and vagal nerve activated by MHBAs and memory improvement. Previous studies have shown that MHBAs activate the vagus nerve and increase the levels of noradrenaline, resulting in the improvement of memory impairment 22 . A clinical trial showed that supplements with MHBAs improved cognitive function in older adults with subjective cognitive decline 26 .…”

Section: Discussionmentioning

confidence: 99%

“…To measure the level of noradrenaline in the brainstem, according to a previous report 22 , the tissue was homogenized in 0.2 M perchloric acid (Wako) containing 100 μM EDTA•2Na (Sigma-Aldrich). After centrifugation, the supernatant was analyzed by high performance liquid chromatography (HPLC) using an EICOMPAK SC-5ODS column and a PREPAK column (Eicom, Kyoto, Japan) with an electrochemical detection (ECD) unit.…”

Section: Assessment Of Microglia Activation In Ad Transgenic Micementioning

confidence: 99%

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Hop bitter acids containing a β-carbonyl moiety prevent inflammation-induced cognitive decline via the vagus nerve and noradrenergic system

Ano

Ohya

Yamazaki

et al. 2020

Sci Rep

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The prevention of age-related cognitive decline and dementia is becoming a high priority because of the rapid growth of aging populations. We have previously shown that hop bitter acids such as iso-α-acids (IAAs) and matured hop bitter acids (MHBAs) activate the vagus nerve and improve memory impairment. Moreover, supplements with MHBAs were shown to improve memory retrieval in older adults. However, the underlying mechanisms have not been entirely elucidated. We aimed to investigate the effects of MHBAs and the common β-tricarbonyl moiety on memory impairment induced by the activation of microglia and the loss of the noradrenergic system. MHBAs and a model compound with β-tricarbonyl moiety were administered to LPS-inoculated mice and 5 × FAD Alzheimer’s disease (AD) model mice, following the evaluation in behavioral tests and microglial activation. To evaluate the association of noradrenaline with MHBAs effects, mice treated with N-(2-chloroethyl)-N-ethyl-2-bromobenzylamine (DSP-4), a noradrenergic neurotoxin that selectively damages noradrenergic projections from the locus coeruleus, were subjected to the behavioral evaluation. MHBAs reduced brain inflammation and improved LPS-induced memory impairment. A model compound possessing the β-tricarbonyl moiety improved the LPS-induced memory impairment and neuronal loss via the vagus nerve. Additionally, the protective effects of MHBAs on memory impairment were attenuated by noradrenaline depletion using DSP-4. MHBAs suppressed the activation of microglia and improved the memory impairment in 5 × FAD mice, which was also attenuated by noradrenaline depletion. Treatment with MHBAs increased cholecystokinin production from the intestinal cells. Generally, cholecystokinin activates the vagal nerve, which stimulate the noradrenergic neuron in the locus ceruleus. Taken together, our results reveal that food ingredients such as hop bitter acids with a β-tricarbonyl moiety suppress microglial activation and improve memory impairment induced by inflammation or AD pathology via the activation of the gut-brain axis and noradrenergic system. Supplements with hop bitter acids, including MHBAs, might be a novel approach for the prevention of cognitive decline and dementia.

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Section: Discussionmentioning

confidence: 99%

Section: Assessment Of Microglia Activation In Ad Transgenic Micementioning

confidence: 99%

Hop bitter acids containing a β-carbonyl moiety prevent inflammation-induced cognitive decline via the vagus nerve and noradrenergic system

Ano

Ohya

Yamazaki

et al. 2020

Sci Rep

Self Cite

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“…The effects of MHBAs on memory function were first revealed by Ayabe et al [59]. Intragastric treatment with MHBAs (10 mg/kg) enhanced spatial working memory in a scopolamine-induced amnesia mouse model in the Y-maze test and episodic memory in normal mice in the NORT.…”

Section: Mhbas Enhance Cognitive Function Via Activation Of the Vagusmentioning

confidence: 98%

Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation

2020

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Dementia and cognitive decline are global public health problems. Moderate consumption of alcoholic beverages reduces the risk of dementia and cognitive decline. For instance, resveratrol, a polyphenolic compound found in red wine, has been well studied and reported to prevent dementia and cognitive decline. However, the effects of specific beer constituents on cognitive function have not been investigated in as much detail. In the present review, we discuss the latest reports on the effects and underlying mechanisms of hop-derived bitter acids found in beer. Iso-α-acids (IAAs), the main bitter components of beer, enhance hippocampus-dependent memory and prefrontal cortex-associated cognitive function via dopamine neurotransmission activation. Matured hop bitter acids (MHBAs), oxidized components with β-carbonyl moieties derived from aged hops, also enhance memory functions via norepinephrine neurotransmission-mediated mechanisms. Furthermore, the effects of both IAAs and MHBAs are attenuated by vagotomy, suggesting that these bitter acids enhance cognitive function via vagus nerve stimulation. Moreover, supplementation with IAAs attenuates neuroinflammation and cognitive impairments in various rodent models of neurodegeneration including Alzheimer’s disease. Daily supplementation with hop-derived bitter acids (e.g., 35 mg/day of MHBAs) may be a safe and effective strategy to stimulate the vagus nerve and thus enhance cognitive function.

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“…12,119,[125][126][127][128][129][130][131] Flavonoides Efeito antioxidante, anti-inflamatório, prevenção modificações intracelulares por bactérias, melhora das funções cognitivas em idosos, alívio dos sintomas da pré-menopausa (ondas de calor), alívio do estresse, prevenção da diabetes, redução do metabolismo de células cancerígenas, inibição da osteoporose e auxilia no combate a úlceras. 48,74,[137][138][139][140][141][142][143][144]122,123,128,[132][133][134][135][136] Fibras Melhora o trânsito intestinal 119…”

Section: Etanolunclassified

“…Ação antifadiga, aumenta a eficácia de tratamentos contra infecções e diabetes, atua no metabolismo dos carboidratos e auxilia no combate a depressão. 133,134,[149][150][151][152] Aminoácidos Reparação muscular, produção de energia e proteínas, melhora na memória, auxilia na resistência física, atua na síntese de colágeno e elastina, envolvidos na resposta imunológica do nosso corpo, podem estar associados a bons níveis de serotonina, contribuindo contra a depressão. 53,128 Carboidratos Principal fonte de energia utilizado pelo nosso corpo.…”

Section: Xanthohumolunclassified

Chemical Concepts Involved in Beer Production: A Review

Neto¹,

Ferreira²,

Sad³

et al. 2020

Rev. Virtual Quim.

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Beer is one of the oldest alcoholic beverages consumed by humanity, having been discovered about 7.000 years ago. When consumed in moderate quantities, beer can bring similar health benefits to wine. Despite the great economic, cultural and scientific importance of beer, there are few reports in Portuguese literature focused on the topic. In this sense, the main objective of this paper is to gather information in the scientific literature about the chemical aspects involved in brewing, as well as the analytical techniques used in their characterization, authentication and control of the productive processes, and the biological activities that compounds of beer ownes. Beer is produced basically by four essential ingredients: water, malt, hops and yeast. These ingredients are handled in seven steps: milling, mashing, boiling, fermenting, conditioning, filtering, and packaging. At the final stage of production, manufactures can evaluate physicochemical properties of the beer, of which it is highlighted alcohol content, bitterness, color, and pH. In the identification of beer compounds, as well as in the authentication and control of production processes, can be used analytical techniques such as infrared (IR) spectroscopy, hydrogen nuclear magnetic resonance (1 H NMR), mass spectrometry (MS) and gas Chromatography coupled to mass spectrometry (GC-MS). In addition, studies on the biological activities of compounds present in the beer reveal an antioxidant, anti-inflammatory, antimicrobial, antitumor potential, among others, noting that moderate consumption of the beverage can bring benefits to the health of consumers. A cerveja é uma das bebidas alcoólicas mais antigas consumidas pela humanidade, tendo sido descoberta há cerca de 7.000 anos. Quando consumida em quantidades moderadas, a cerveja pode trazer benefícios a saúde semelhantes aos do vinho. Apesar da grande importância econômica, cultural e científica que a cerveja possui, percebe-se a escassez de uma literatura em português voltada ao tema. Neste sentido, o presente trabalho tem como objetivo reunir informações presentes na literatura científica, apresentando os aspectos químicos envolvidos na produção cervejeira, as técnicas analíticas empregadas na sua caracterização, autenticação e controle dos processos produtivos, assim como as atividades biológicas que a cerveja possui. Durante a produção da bebida são utilizados quatro ingredientes essenciais: água, malte, lúpulo e levedura. Esses ingredientes são manipulados em sete etapas: moagem, mostura, fervura, fermentação, maturação, filtração e envase. Ao final de sua produção a bebida pode ser avaliada quanto as suas propriedades físico-químicas, das quais destacamos: pH, amargor, cor e teor alcoólico. Na identificação dos compostos presentes na cerveja, bem como na autenticação e controle dos processos produtivos, podem ser empregadas técnicas analíticas, tais como a espectroscopia na região do infravermelho (IV), a ressonância magnética nuclear de hidrogênio (RMN 1 H), a espectrometria de massas (EM) e a c...

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Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve

Cited by 23 publications

References 51 publications

Hop bitter acids containing a β-carbonyl moiety prevent inflammation-induced cognitive decline via the vagus nerve and noradrenergic system

Hop bitter acids containing a β-carbonyl moiety prevent inflammation-induced cognitive decline via the vagus nerve and noradrenergic system

Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation

Chemical Concepts Involved in Beer Production: A Review

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