Fatty acid amides present in Camembert cheese improved cognitive decline after oral administration in mice
Herein, we investigated the effects of Camembert cheese (CC) and its fatty acid contents on cognitive function in mice by employing the object recognition test to evaluate hippocampus-dependent memory. Orally administered CC improved the cognitive decline induced by a high-fat diet. Next, we focused...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-08-01
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| Series: | Neuroscience Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0168010224000403 |
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| author | Kohei Kawano Maiko Shobako Taichi Furukawa Tatsuhiro Toyooka Kousaku Ohinata |
| author_facet | Kohei Kawano Maiko Shobako Taichi Furukawa Tatsuhiro Toyooka Kousaku Ohinata |
| author_sort | Kohei Kawano |
| collection | DOAJ |
| description | Herein, we investigated the effects of Camembert cheese (CC) and its fatty acid contents on cognitive function in mice by employing the object recognition test to evaluate hippocampus-dependent memory. Orally administered CC improved the cognitive decline induced by a high-fat diet. Next, we focused on myristamide (MA), oleamide, and stearamide, which are fatty acid amides produced during the fermentation process of CC. We found that oral administration of MA improved cognitive decline. Notably, an improvement was not observed using myristic acid, a free fatty acid that is not amidated. Thus, fatty acid amidation may contribute to the physiological activity. Moreover, we investigated changes in gene expression related to neurogenesis in the hippocampus. After MA administration, mRNA expression analysis indicated that MA increased hippocampal brain-derived neurotrophic factor expression. |
| format | Article |
| id | doaj-art-e22fc9d6ebc244568a7f16e5318b3068 |
| institution | Kabale University |
| issn | 0168-0102 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Neuroscience Research |
| spelling | doaj-art-e22fc9d6ebc244568a7f16e5318b30682024-11-21T06:02:33ZengElsevierNeuroscience Research0168-01022024-08-012053439Fatty acid amides present in Camembert cheese improved cognitive decline after oral administration in miceKohei Kawano0Maiko Shobako1Taichi Furukawa2Tatsuhiro Toyooka3Kousaku Ohinata4Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, JapanDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, JapanDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, JapanDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, JapanCorrespondence to: Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan.; Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, JapanHerein, we investigated the effects of Camembert cheese (CC) and its fatty acid contents on cognitive function in mice by employing the object recognition test to evaluate hippocampus-dependent memory. Orally administered CC improved the cognitive decline induced by a high-fat diet. Next, we focused on myristamide (MA), oleamide, and stearamide, which are fatty acid amides produced during the fermentation process of CC. We found that oral administration of MA improved cognitive decline. Notably, an improvement was not observed using myristic acid, a free fatty acid that is not amidated. Thus, fatty acid amidation may contribute to the physiological activity. Moreover, we investigated changes in gene expression related to neurogenesis in the hippocampus. After MA administration, mRNA expression analysis indicated that MA increased hippocampal brain-derived neurotrophic factor expression.http://www.sciencedirect.com/science/article/pii/S0168010224000403Cognitive functionFatty acid amideNeurotrophic factor |
| spellingShingle | Kohei Kawano Maiko Shobako Taichi Furukawa Tatsuhiro Toyooka Kousaku Ohinata Fatty acid amides present in Camembert cheese improved cognitive decline after oral administration in mice Neuroscience Research Cognitive function Fatty acid amide Neurotrophic factor |
| title | Fatty acid amides present in Camembert cheese improved cognitive decline after oral administration in mice |
| title_full | Fatty acid amides present in Camembert cheese improved cognitive decline after oral administration in mice |
| title_fullStr | Fatty acid amides present in Camembert cheese improved cognitive decline after oral administration in mice |
| title_full_unstemmed | Fatty acid amides present in Camembert cheese improved cognitive decline after oral administration in mice |
| title_short | Fatty acid amides present in Camembert cheese improved cognitive decline after oral administration in mice |
| title_sort | fatty acid amides present in camembert cheese improved cognitive decline after oral administration in mice |
| topic | Cognitive function Fatty acid amide Neurotrophic factor |
| url | http://www.sciencedirect.com/science/article/pii/S0168010224000403 |
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