a Research & Development Center , Asahi Group Holdings, Ltd , Sagamihara , Kanagawa , Japan.
b Research & Development Section , Asahi Group Holdings, Ltd , Tokyo , Japan.
Int J Food Sci Nutr. 2018 Feb;69(1):33-45. doi: 10.1080/09637486.2017.1324564. Epub 2017 May 23.
Cognitive impairment is treated with cholinesterase inhibitors that slow cognitive decline but cause significant adverse effects. Functional foods that improve memory without such effects would therefore be valuable. We reported that unidentified components of sour milk whey produced by fermentations using Lactobacillus helveticus and Saccharomyces cerevisiae improved memory in a mouse model of scopolamine-induced memory impairment. Here, we show that casein-derived peptides were the most active components of orally administered fractions of this milk product. Of five peptides tested, β-casein (residues 73-91) was the most effective for ameliorating scopolamine-induced cognitive deficits, as indicated by a significantly higher percentage of alternations of mice orally administered 0.05 nmol/kg peptide (58.0 ± 9.3%) versus vehicle (51.0 ± 5.8%). This orally active peptide may improve cognitive function of patients with dementia.
认知障碍可采用乙酰胆碱酯酶抑制剂进行治疗，该抑制剂虽能减缓认知能力下降速度，但会导致显著的不良反应。因此，如果有某种功能性食品能改善记忆而无此类副作用，将具有重要价值。我们曾报道，利用瑞士乳杆菌和酿酒酵母发酵酸乳乳清得到的、尚未鉴定的成分可改善东莨菪碱诱导的记忆损伤模型小鼠的记忆，本研究旨在探讨这种乳产品经口服给药后的各个馏分中，哪些成分具有改善记忆的作用。结果表明，酪蛋白衍生肽是该乳产品中具有最活跃作用的成分，经口给予的 5 种肽类物质中，β-酪蛋白（残基 73-91）对改善东莨菪碱诱导的认知缺陷最有效，与给予载体（51.0±5.8%）的小鼠相比，经口给予 0.05 nmol/kg 该肽的小鼠（58.0±9.3%）交替次数明显增多。这种具有口服活性的肽类物质可能改善痴呆患者的认知功能。
