Preventive Effects of Dairy Products on Dementia and the Underlying Mechanisms

被引：46
作者：
Ano, Yasuhisa [1 ]
Nakayama, Hiroyuki [2 ]
机构：
[1] Kirin Co Ltd, Res Labs Hlth Sci & Food Technol, Kanazawa Ku, 1-13-5 Fukuura, Yokohama, Kanagawa 2360004, Japan
[2] Univ Tokyo, Lab Vet Pathol, Grad Sch Agr & Life Sci, Bunkyo Ku, 1-1-1 Yayoi, Tokyo 1138657, Japan
来源：
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2018年 / 19卷 / 07期
关键词：
amyloid beta; Alzheimer's disease; cognitive function; dairy products; dementia; inflammation; microglia; ELDERLY JAPANESE POPULATION; ALPHA-LACTALBUMIN INCREASES; NEUTRAL AMINO-ACIDS; ALZHEIMERS-DISEASE; AMYLOID-BETA; COGNITIVE PERFORMANCE; MEDITERRANEAN DIET; METABOLIC SYNDROME; ANTIINFLAMMATORY DRUGS; RECEPTOR LIGANDS;
D O I：
10.3390/ijms19071927
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
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.
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页数：11
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