Ren Xinxin, Wu Chao, Hong Hui, Luo Yongkang, Tan Yuqing
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Research and Development, Hilmar Cheese Company, Hilmar, CA 95324, USA.
Nutrients. 2025 Jul 30;17(15):2500. doi: 10.3390/nu17152500.
Response speed refers to an individual's ability to perceive and react to harmful stimuli, which can vary due to genetics, neural regulation, and environmental factors. Our previous study demonstrated that whey protein hydrolysate was a potential means to enhance cognitive function. This study used a variety of behavioral methods to evaluate the functional effects of whey protein hydrolysate on improving reaction speed, and revealed its potential mechanisms through proteomics analysis. The results showed that whey protein hydrolysate improved response speed in mice when tested against thermal pain, mechanical strength stimuli, and prepulse inhibition. Proteomic analysis of the hippocampus revealed changes in proteins related to arginine and proline metabolism, as well as neuroactive ligand-receptor interactions. These findings provide new insights into the neuromodulatory effects of whey protein hydrolysate and support its potential role in enhancing response speed and cognitive performance.
反应速度指个体感知有害刺激并做出反应的能力，其会因遗传、神经调节及环境因素而有所不同。我们之前的研究表明，乳清蛋白水解物是增强认知功能的一种潜在手段。本研究采用多种行为学方法评估乳清蛋白水解物对提高反应速度的功能作用，并通过蛋白质组学分析揭示其潜在机制。结果显示，在针对热痛、机械强度刺激和前脉冲抑制进行测试时，乳清蛋白水解物提高了小鼠的反应速度。对海马体的蛋白质组学分析揭示了与精氨酸和脯氨酸代谢以及神经活性配体-受体相互作用相关的蛋白质变化。这些发现为乳清蛋白水解物的神经调节作用提供了新的见解，并支持其在提高反应速度和认知表现方面的潜在作用。
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