Okuda Michiaki, Fujita Yuki, Katsube Takuya, Tabata Hiromasa, Yoshino Katsumi, Hashimoto Michio, Sugimoto Hachiro
Graduate School of Brain Science, Doshisha University, 4-1-1 Kizugawadai, Kizugawa, Kyoto, 619-0225, Japan.
Present address: Green Tech Co. Ltd, 2-1-8 Horidome-cho, Chuo-ku, Tokyo, 103-0012, Japan.
BMC Complement Altern Med. 2018 Mar 27;18(1):110. doi: 10.1186/s12906-018-2167-z.
Alzheimer's disease (AD) is the most common form of dementia and the number of AD patients continues to increase worldwide. Components of the germ layer and bran of Brown rice (BR) help maintain good health and prevent AD. Because the germ layer and bran absorb little water and are very hard and difficult to cook, they are often removed during processing. To solve these problems, in this study, we tried to use a high-pressure (HP) technique.
We produced the highly water pressurized brown rice (HPBR) by pressurizing BR at 600 MPa, and then we fed it to an AD mouse model, senescence-accelerated mouse prone 8, to investigate the therapeutic effects of HPBR on cognitive dysfunction by Y-maze spatial memory test.
HP treatment increased the water absorbency of BR without nutrient loss. HPBR ameliorated cognitive dysfunction and reduced the levels of amyloid-β, which is a major protein responsible for AD, in the brain.
These results suggest that HPBR is effective for preventing AD.
阿尔茨海默病（AD）是最常见的痴呆形式，全球AD患者数量持续增加。糙米（BR）的胚层和麸皮成分有助于维持身体健康并预防AD。由于胚层和麸皮吸水性差且质地坚硬、难以烹饪，在加工过程中常被去除。为解决这些问题，在本研究中，我们尝试使用高压（HP）技术。
我们通过在600兆帕压力下对BR进行加压处理制备了高水分加压糙米（HPBR），然后将其喂给AD小鼠模型——衰老加速易患8型小鼠，通过Y迷宫空间记忆测试来研究HPBR对认知功能障碍的治疗效果。
高压处理增加了BR的吸水性且无营养损失。HPBR改善了认知功能障碍，并降低了大脑中β-淀粉样蛋白的水平，β-淀粉样蛋白是导致AD的主要蛋白质。
这些结果表明HPBR对预防AD有效。
