Preventive Effects of Dairy Products on Dementia and the Underlying Mechanisms

Ano, Yasuhisa; Nakayama, Hiroyuki

doi:10.3390/ijms19071927

Cited by 49 publications

(37 citation statements)

References 79 publications

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“…Recent epidemiological and clinical studies have suggested that consumption of dairy products, including yogurt and cheese, may reduce the risk of cognitive decline in later life [ 3 ]. A prospective cohort study surveyed more than 1000 Japanese subjects in a local community and showed that frequent intake of milk and dairy products is associated with a lower risk of cognitive decline and dementia [ 4 ].…”

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

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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.

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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

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“…It is intriguing that CSN1S1 is biologically related to the Apolipoprotein E (APOE) and Clusterin (CLU) genes (Table 2), which have been shown to delay ADAOO in PSEN1 E280A mutation carriers and as a mediator of Aβ toxicity with neuroprotective effects, respectively [5,35,44]. Epidemiological studies suggest that intake of milk and fermented dairy products are significantly associated with a decreased risk of AD, cognitive decline, and cognitive-related disorders in the elderly [45][46][47][48][49]. A mouse model of AD fed with camembert cheese, which was obtained from sterilized milk fermented with Lactococcus lactis to reduce the pH and subsequently with Penicillium candidum, showed both significantly reduced levels of amyloid β (Aβ) accumulation and hippocampal inflammation, and enhancing hippocampal neurotrophic factors [50].…”

Section: Discussionmentioning

confidence: 99%

Familial Alzheimer’s Disease and Recessive Modifiers

et al. 2019

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Alzheimer's disease (AD) is progressive brain disorder that affects~50 million people worldwide and has no current effective treatment. AD age of onset (ADAOO) has shown to be critical for the identification of genes that modify the appearance of AD signs and symptoms in a specific population. We clinically characterized and whole-exome genotyped 71 individuals with AD from the Paisa genetic isolate, segregating the (PSEN1) E280A dominant fully penetrant mutation, and analyzed the potential recessive effects of~50,000 common functional genomic variants to the ADAOO. Standard quality control and filtering procedures were applied, and recessive single-and multi-locus linear mixed-effects models were used. We identified genetic variants in the SLC9C1, CSN1S1, and LOXL4 acting recessively to delay ADAOO up to~11,~6, and~9 years on average, respectively. In contrast, the CC recessive genotype in marker DHRS4L2-rs2273946 accelerates ADAOO by~8 years. This study, reports new recessive variants modifying ADAOO in PSEN1 E280A mutation carriers. This set of genes are implicated in important biological processes and molecular functions commonly affected by genes associated with the etiology of AD such as APP, APOE, and CLU. Future functional studies using modern techniques such as induced pluripotent stem cells will allow a better understanding of the over expression and down regulation of these recessive modifier variants and hence the pathogenesis of AD. These results are important for prediction of AD and ultimately, substantial to develop new therapeutic strategies for individuals at risk or affected by AD.

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“…These findings suggest that some ingredients, such as peptides generated during fermentation, suppress inflammation in the brain, attenuate cognitive decline, and promote healthy brain function during aging [13]. However, the underlying mechanism remains to be elucidated [14].…”

Section: Introductionmentioning

confidence: 99%

β-Lactolin, a Whey-Derived Lacto-Tetrapeptide, Prevents Alzheimer’s Disease Pathologies and Cognitive Decline

Ano

Ohya

Takaichi

et al. 2020

JAD

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The prevention of age-related memory decline and dementia has been becoming a high priority because of the rapid growth in aging populations. Accumulating epidemiological and clinical studies indicate that intake of fermented dairy products rich in ␤-lactolin improves memory retrieval and executive function and attenuates cognitive decline in the elderly. However, the effects of long-term consumption of ␤-lactolin on Alzheimer's disease (AD) pathologies have not been investigated. In the present study, we examined the effects of ␤-lactolin and whey digestion rich in ␤-lactolin on AD pathology in 5 × FAD transgenic mice and PS19 tauopathy mice. Intake of ␤-lactolin and whey digestion rich in ␤lactolin reduced the levels of inflammatory cytokines, suppressed the infiltration of activated microglia, decreased the levels of amyloid-␤, ameliorated impaired long-term object memory, and attenuated decreased synaptophysin, dopamine, brainderived neurotrophic factor, and insulin-like growth factor 1 levels in the cortex in 5 × FAD transgenic mice. In addition, intake of ␤-lactolin and whey digestion rich in ␤-lactolin improved behavioral abnormality and reduced the ratio of phosphorylated tau to total tau in the cortex in PS19 tauopathy mice. These findings indicate that consumption with ␤-lactolin and whey digestion rich in ␤-lactolin suppresses inflammation and attenuates AD pathology and cognitive impairment.

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Preventive Effects of Dairy Products on Dementia and the Underlying Mechanisms

Cited by 49 publications

References 79 publications

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

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

Familial Alzheimer’s Disease and Recessive Modifiers

β-Lactolin, a Whey-Derived Lacto-Tetrapeptide, Prevents Alzheimer’s Disease Pathologies and Cognitive Decline

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