Preventive Effects of Dairy Products on Dementia and the Underlying Mechanisms

International Journal of Molecular Sciences

Hiroyuki Nakayama¹  Yasuhisa Ano² 

[1] Laboratory of Veterinary Pathology, Graduate School of Agricultural and Life Sciences, the University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan;Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd, 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan;

关键词: amyloid β;    Alzheimer’s disease;    cognitive function;    dairy products;    dementia;    inflammation;    microglia;   

DOI  :  10.3390/ijms19071927

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown