Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd, 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan.
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.
Int J Mol Sci. 2018 Jun 30;19(7):1927. doi: 10.3390/ijms19071927.
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.
随着全球人口老龄化的迅速发展，预防与年龄相关的记忆衰退和痴呆症已成为当务之急。乳制品因其所含的乳酸菌以及在发酵过程中产生的脂肪酸和肽而具有许多生理作用。特别是，最近的几项研究阐明了发酵乳制品对认知功能的影响。流行病学和临床证据表明，发酵乳制品对痴呆症（包括阿尔茨海默病）具有预防作用。最近的临床前研究已经确定了在发酵过程中产生的负责这些预防作用的单个分子。已经鉴定出油酸酰胺和脱氢麦角甾醇是降低小胶质细胞炎症反应和神经毒性的物质。在这篇综述中，将讨论发酵乳制品及其成分对认知功能的保护作用、这些作用的机制，以及它们未来临床开发的前景。
