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Ayabe T, Ohya R, Ano Y. Iso-α-acids and matured hop bitter acids in beer improve obesity-induced cognitive impairment. Biosci Biotechnol Biochem 2019; 83:1937-1945. [DOI: 10.1080/09168451.2019.1630254] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
ABSTRACT
Dementia and cognitive decline have become public health issues worldwide and life-style-related diseases and obesity have recently been reported as key risk factors. We have recently demonstrated that short-term administration of iso-α-acids (IAAs), hop-derived bitter components of beer, improves spatial and object recognition memory. However, the short-term effects of IAAs on obesity-induced cognitive impairment remain to be investigated. Furthermore, although matured hop bitter acids (MHBAs) are also derived from hops, their effect on obesity-induced cognitive decline remains unknown. In the present study, the short-term administration of IAAs improved memory deficits in high-fat diet (HFD)-fed mice, as assessed in the novel object recognition test (NORT). Dietary MHBAs supplementation administered to HFD-fed mice prevented obesity and improved memory deficits in the NORT. Moreover, the short-term administration of MHBAs improved episodic and spatial reference memory in obese mice. These hop-derived bitter acids may contribute toward improving obesity-induced cognitive impairments.
Abbreviations: IAAs: iso-α-acids; MHBAs: matured hop bitter acids; HFD: high fat diet; NORT: novel object recognition test; NOLT: novel object location test
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Affiliation(s)
- Tatsuhiro Ayabe
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd, Kanagawa, Japan
| | - Rena Ohya
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd, Kanagawa, Japan
| | - Yasuhisa Ano
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd, Kanagawa, Japan
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Ano Y, Kita M, Kitaoka S, Furuyashiki T. Leucine-Histidine Dipeptide Attenuates Microglial Activation and Emotional Disturbances Induced by Brain Inflammation and Repeated Social Defeat Stress. Nutrients 2019; 11:nu11092161. [PMID: 31505850 PMCID: PMC6770249 DOI: 10.3390/nu11092161] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 08/25/2019] [Accepted: 08/29/2019] [Indexed: 12/12/2022] Open
Abstract
The number of patients with mental illnesses is rapidly increasing, and daily lifestyle is closely associated with the development of symptoms. It is suggested that inflammatory molecules derived from microglia play crucial roles for the pathophysiology of depression. In the present study, we discovered that leucine–histidine (LH) dipeptide suppressed activation of primary microglia. The effects of LH dipeptide orally administered were measured using tail suspension test (TST) in mice injected with lipopolysaccharide and social interaction test in mice received social defeat stress. LH dipeptide reduced pro-inflammatory cytokines upon stimulation in microglia. Orally administered LH dipeptide was delivered to the brain and suppressed the production of pro-inflammatory cytokines in the brain and concomitant depression-like behavior in the TST. Moreover, oral administration of LH dipeptide suppressed the induction of depression- and anxiety-like behaviors induced by repeated social defeat stress. These results indicate that LH dipeptide suppressed the activation of microglia and ameliorated depression-associated emotional disturbances. Further, we found that LH dipeptide was abundant in various fermented products. Together with previous epidemiological reports that daily intake of these fermented foods is negatively associated with the incidence of psychiatric diseases, our findings suggest that food rich in LH dipeptide may improve mental health.
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Affiliation(s)
- Yasuhisa Ano
- Research Laboratories for Health Science & Food Technologies, Kirin Holdings Company Ltd, Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan.
| | - Masahiro Kita
- Research Laboratories for Health Science & Food Technologies, Kirin Holdings Company Ltd, Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan.
| | - Shiho Kitaoka
- Division of Pharmacology, Kobe University Graduate School of Medicine, Kobe 650-0017, Japan.
- Japan Agency for Medical Research and Development (AMED)-CREST, Chiyoda-ku, Tokyo 100-0004, Japan.
| | - Tomoyuki Furuyashiki
- Division of Pharmacology, Kobe University Graduate School of Medicine, Kobe 650-0017, Japan.
- Japan Agency for Medical Research and Development (AMED)-CREST, Chiyoda-ku, Tokyo 100-0004, Japan.
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Fukuda T, Ayabe T, Ohya R, Ano Y. Matured hop bitter acids improve spatial working and object recognition memory via nicotinic acetylcholine receptors. Psychopharmacology (Berl) 2019; 236:2847-2854. [PMID: 31069423 DOI: 10.1007/s00213-019-05263-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Accepted: 04/26/2019] [Indexed: 01/04/2023]
Abstract
RATIONALE Cognitive decline and dementia are major concerns in today's aging society. As limited treatments are available, measures to prevent cognitive decline and dementia are needed. We previously demonstrated that matured hop bitter acids (MHBA), bitter components of beer, increase norepinephrine in the hippocampus and improve memory in amnesia model mice induced by scopolamine (SCP), an antagonist of muscarinic receptor. However, other neurotransmitters involved in the effects of MHBA on memory improvement remain unknown. OBJECTIVES This study aimed to assess the role of acetylcholine receptors (AChR) in the effects of MHBA on memory. METHOD The involvement of AChR on the effects of MHBA (10 mg/kg) on cognitive function was evaluated using AChR antagonists, SCP, mecamylamine hydrochloride (MEC), a non-competitive antagonist of nicotinic-AChR (nAChR), and methyllycaconitine citrate (MLA), an α7nAChR antagonist, for the Y-maze test and the novel object recognition test (NORT). A separate population of mice, which underwent vagotomy or sham operation, was subjected to NORT to elucidate further mechanism. In addition, the effect of MHBA on acetylcholinesterase (AChE) activity was measured in vitro. RESULTS In accordance with previous reports, MHBA improved spontaneous alternations of the Y-maze test in SCP-induced amnesia mice and increased discrimination index evaluated by the NORT in normal mice. On the other hand, treatment with MEC or MLA attenuated the effects of MHBA on memory improvement in the Y-maze test and the NORT. Vagotomized mice also showed attenuated memory enhancement by MHBA in the NORT. In addition, MHBA did not alter AChE activity in vitro. CONCLUSIONS The results support the involvement of nAChRs in memory improvement in mice by MHBA. MHBA is thus thought to activate the vagal nerve and enhance hippocampus-dependent memory via nAChRs.
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Affiliation(s)
- Takafumi Fukuda
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, Japan.
| | - Tatsuhiro Ayabe
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, Japan
| | - Rena Ohya
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, Japan
| | - Yasuhisa Ano
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, Japan
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Ano Y, Kutsukake T, Sasaki T, Uchida S, Yamada K, Kondo K. Identification of a Novel Peptide from β-Casein That Enhances Spatial and Object Recognition Memory in Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8160-8167. [PMID: 31241932 DOI: 10.1021/acs.jafc.9b02495] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
An increase in the aging population has spurred recent efforts to identify diet and lifestyle changes that help prevent cognitive decline. Several epidemiological investigations and clinical studies have indicated that consuming fermented dairy products prevents cognitive decline. Some peptides from whey including β-lactolin improve memory impairment; the intake of Camembert cheese has been shown to prevent Alzheimer's in mouse models. To elucidate the molecular mechanisms underlying these preventive effects, we screened peptides from digested casein protein for their ability to improve spatial memory in a scopolamine-induced amnesia mouse model. Administration of KEMPFPKYPVEP peptide from β-casein at 0.5 mg/kg (54.8 ± 2.5) and 2 mg/kg (57.9 ± 3.7) improved memory impairment in the amnesia mice in comparison with control (44.9 ± 3.4; p = 0.031 and p = 0.042, respectively) and increased dopamine (5.9 ± 3.8 [control] and 12.4 ± 6.2 [KEMPFPKYPVEP peptide]) and norepinephrine (7.7 ± 0.8 [control] and 9.9 ± 2.0 [KEMPFPKYPVEP peptide]) levels in the frontal cortex (p = 0.039 and p = 0.031, respectively). Collectively, our findings suggest that peptides in fermented dairy products prevent cognitive decline and support previously reported observations.
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Affiliation(s)
- Yasuhisa Ano
- Research Laboratories for Health Science & Food Technologies , Kirin Holdings Co. Ltd. , Yokohama , Japan
| | - Toshiko Kutsukake
- Research Laboratories for Health Science & Food Technologies , Kirin Holdings Co. Ltd. , Yokohama , Japan
| | - Toshinori Sasaki
- Research Laboratories for Health Science & Food Technologies , Kirin Holdings Co. Ltd. , Yokohama , Japan
| | - Shinichi Uchida
- Central Nervous System Research Laboratories, CNS R&D Unit, R&D Division , Kyowa Hakko Kirin Co. Ltd. , Shizuoka , Japan
| | - Koji Yamada
- Central Nervous System Research Laboratories, CNS R&D Unit, R&D Division , Kyowa Hakko Kirin Co. Ltd. , Shizuoka , Japan
| | - Keiji Kondo
- Research Laboratories for Health Science & Food Technologies , Kirin Holdings Co. Ltd. , Yokohama , Japan
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Ano Y, Yoshino Y, Uchida K, Nakayama H. Preventive Effects of Tryptophan-Methionine Dipeptide on Neural Inflammation and Alzheimer's Pathology. Int J Mol Sci 2019; 20:ijms20133206. [PMID: 31261895 PMCID: PMC6651344 DOI: 10.3390/ijms20133206] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 06/26/2019] [Accepted: 06/26/2019] [Indexed: 12/11/2022] Open
Abstract
Preventive approaches for age-related memory decline and dementia have become a high priority in the aging society because of the lack of therapeutic approaches. Recent epidemiological studies have reported that fermented dairy products can help prevent dementia. Previously, we identified tryptophan-tyrosine (WY) and tryptophan-methionine (WM) peptides as the suppressants of activation of the primary microglia and showed that WY peptide consumption suppresses inflammation in the brains of Alzheimer's disease model mice. However, the effects of the WM peptide on inflammation in the brain and Alzheimer's pathology have not been investigated. Here, we evaluated the effect of WM peptide consumption on Alzheimer's disease model (5×FAD) mice. In 5×FAD mice, intake of WM peptide suppressed the production of inflammatory cytokines, activation of microglia, and infiltration of activated microglia around β amyloid (Aβ) depositions. WM peptide intake reduced Aβ deposition in the cortex and hippocampus and then improved the object recognition memory. Taken together with previous reports, the current findings indicate that ingestion of tryptophan-related peptides or food material rich in tryptophan-related peptides, thereby regulating microglial activity, represents a potential preventive approach for cognitive decline and dementia related to inflammation.
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Affiliation(s)
- Yasuhisa Ano
- Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo 113-8657, Japan.
- Research Laboratories for Health Science & Food Technologies, Kirin Holdings Co. Ltd., Kanagawa 236-0004, Japan.
| | - Yuka Yoshino
- Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo 113-8657, Japan
| | - Kazuyuki Uchida
- Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo 113-8657, Japan
| | - Hiroyuki Nakayama
- Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo 113-8657, Japan
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56
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Ano Y, Yoshino Y, Kutsukake T, Ohya R, Fukuda T, Uchida K, Takashima A, Nakayama H. Tryptophan-related dipeptides in fermented dairy products suppress microglial activation and prevent cognitive decline. Aging (Albany NY) 2019; 11:2949-2967. [PMID: 31121563 PMCID: PMC6555451 DOI: 10.18632/aging.101909] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Accepted: 04/03/2019] [Indexed: 01/08/2023]
Abstract
The rapid growth in aging populations has made prevention of age-related memory decline and dementia a high priority. Several epidemiological and clinical studies have concluded that fermented dairy products can help prevent cognitive decline; furthermore, intake of Camembert cheese prevents microglial inflammation and Alzheimer's pathology in mouse models. To elucidate the molecular mechanisms underlying the preventive effects of fermented dairy products, we screened peptides from digested milk protein for their potential to regulate the activation of microglia. We identified dipeptides of tryptophan-tyrosine (WY) and tryptophan-methionine that suppressed the microglial inflammatory response and enhanced the phagocytosis of amyloid-β (Aβ). Various fermented dairy products and food materials contain the WY peptide. Orally administered WY peptide was smoothly absorbed into blood, delivered to the brain, and improved the cognitive decline induced by lipopolysaccharide via the suppression of inflammation. Intake of the WY peptide prevented microglial inflammation, hippocampal long-term potential deficit, and memory impairment in aged mice. In an Alzheimer's model using 5×FAD mice, intake of the WY peptide also suppressed microglial inflammation and accumulation of Aβ, which improved cognitive decline. The identified dipeptides regulating microglial activity could potentially be used to prevent cognitive decline and dementia related to inflammation.
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Affiliation(s)
- Yasuhisa Ano
- Laboratory of Veterinary Pathology, Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo 113-8657, Japan
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Yokohama-shi, Kanagawa 236-0004, Japan
| | - Yuka Yoshino
- Laboratory of Veterinary Pathology, Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo 113-8657, Japan
| | - Toshiko Kutsukake
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Yokohama-shi, Kanagawa 236-0004, Japan
| | - Rena Ohya
- Laboratory of Veterinary Pathology, Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo 113-8657, Japan
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Yokohama-shi, Kanagawa 236-0004, Japan
| | - Takafumi Fukuda
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Yokohama-shi, Kanagawa 236-0004, Japan
| | - Kazuyuki Uchida
- Laboratory of Veterinary Pathology, Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo 113-8657, Japan
| | - Akihiko Takashima
- Faculty of Science, Gakushuin University, Toshima-ku, Tokyo 171-8588, Japan
| | - Hiroyuki Nakayama
- Laboratory of Veterinary Pathology, Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo 113-8657, Japan
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Kita M, Kobayashi K, Obara K, Koikeda T, Umeda S, Ano Y. Supplementation With Whey Peptide Rich in β-Lactolin Improves Cognitive Performance in Healthy Older Adults: A Randomized, Double-Blind, Placebo-Controlled Study. Front Neurosci 2019; 13:399. [PMID: 31068787 PMCID: PMC6491855 DOI: 10.3389/fnins.2019.00399] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Accepted: 04/08/2019] [Indexed: 12/31/2022] Open
Abstract
Epidemiological reports showed that consumptions of fermented dairy products are beneficial for cognitive decline in elderly. Our previous preclinical studies have demonstrated that intakes of whey peptide rich in the β-lactolin [β-lactopeptide of glycine-thereonine-tryptophan-tyrosine (GTWY)] improve memory and attention by regulating monoamine system, and clinical study using neuropsychological test suggested that consumptions with GTWY-rich whey peptide enhance cognitive performance associated with the frontal cortex activity. However, corresponding interventional studies in humans are limited. Objectives: to evaluate the effects of the whey peptide on cognitive functions in healthy older adults using a randomized, double-blinded, placebo-controlled trial design. 114 healthy subjects aged 50–75 were supplemented with the whey peptide or placebo for 12 weeks, and changes in cognitive function were assessed using neuropsychological tests at weeks 0, 6, and 12 of the intervention. Neuropsychological tests included assessments for memory functions (subtests from Wechsler memory scale-revised, standard verbal paired-associate learning test, and recognition memory test for faces), assessments for attention (cancelation and detection tests), and assessments for general cognitive functions (repeatable battery for assessments of neuropsychological status). Cerebral blood flow was also assessed using near-infrared spectroscopy (NIRS) after 6 weeks of intervention. This study was registered on the 19 November, 2017 in the database of the University Hospital Medical Information Network (UMIN) prior to enrollment of subjects (Registration No. UMIN000030461: https://www.umin.ac.jp/ctr/index-j.htm). In the whey peptide group, visual paired-associates I and visual cancelation tests were significantly improved compared with those in the placebo group at weeks 6 and 12 of the intervention, respectively. Visuospatial and constructional scores of the repeatable battery for assessments of neuropsychological status and standard verbal paired-associate learning tests (S-PA) also tended to be improved by the intervention at week 12. Daily intakes of GTWY-rich whey peptide show beneficial effects on cognitive performance, especially associative learning memory and control of attention, in healthy older adults and might prevent age-related cognitive declines.
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Affiliation(s)
- Masahiro Kita
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Japan
| | - Keiko Kobayashi
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Japan
| | - Kuniaki Obara
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Japan
| | | | - Satoshi Umeda
- Department of Psychology, Keio University, Tokyo, Japan
| | - Yasuhisa Ano
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Japan
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Ayabe T, Ohya R, Ano Y. Hop-Derived Iso-α-Acids in Beer Improve Visual Discrimination and Reversal Learning in Mice as Assessed by a Touch Panel Operant System. Front Behav Neurosci 2019; 13:67. [PMID: 31001094 PMCID: PMC6454052 DOI: 10.3389/fnbeh.2019.00067] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Accepted: 03/15/2019] [Indexed: 12/31/2022] Open
Abstract
Dementia and cognitive decline have become worldwide health problems due to rapid growth of the aged population in many countries. We previously demonstrated that single or short-term administration of iso-α-acids, hop-derived bitter acids in beer, improves the spatial memory of scopolamine-induced amnesia model mice in the Y-maze and enhances novel object recognition in normal mice via activation of the vagus nerve and hippocampal dopaminergic system. However, these behavioral tests do not replicate the stimulus conditions or response requirements of human memory tests, and so may have poor translational validity. In this report, we investigated the effects of iso-α-acids on visual discrimination (VD) and reversal discrimination (RD) using a touch panel-based operant system similar to that used for human working memory tests. In the VD task, scopolamine treatment reduced correct response rate and prolonged response latency in mice, deficits reversed by prior oral administration of iso-α-acids. In the RD task, administration of iso-α-acids significantly increased correct response rate compared to vehicle administration. Previous studies have reported that dopamine signaling is involved in both VD and RD learning, suggesting that enhancement of dopamine release contributes to improved memory performance in mice treated with iso-α-acids. Taken together, iso-α-acids improve VD and RD learning, which are considered high-order cognitive functions. Given the translational advantages of the touch panel-based operant system, the present study suggests that iso-α-acids could be effective for improvement of working memory in human dementia patients.
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Affiliation(s)
- Tatsuhiro Ayabe
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Yokohama, Japan
| | - Rena Ohya
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Yokohama, Japan
| | - Yasuhisa Ano
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Yokohama, Japan
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Ano Y, Yoshikawa M, Takaichi Y, Michikawa M, Uchida K, Nakayama H, Takashima A. Iso-α-Acids, Bitter Components in Beer, Suppress Inflammatory Responses and Attenuate Neural Hyperactivation in the Hippocampus. Front Pharmacol 2019; 10:81. [PMID: 30804789 PMCID: PMC6378368 DOI: 10.3389/fphar.2019.00081] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Accepted: 01/21/2019] [Indexed: 11/19/2022] Open
Abstract
Due to the growth in aging populations worldwide, prevention and therapy for age-related cognitive decline and dementia are in great demand. We previously demonstrated that long-term intake of iso-α-acids, which are hop-derived bitter compounds found in beer, prevent Alzheimer’s pathology in a rodent model. On the other hand, the effects of iso-α-acids on neural activity in Alzheimer’s disease model mice have not been investigated. Here, we demonstrated that short-term intake of iso-α-acids suppresses inflammation in the hippocampus and improves memory impairment even after disease onset. Importantly, we demonstrated that short-term administration of iso-α-acids attenuated the neural hyperactivation in hippocampus. In 6-month-old 5 × FAD mice exhibiting hippocampus inflammation and memory impairment, oral administration of iso-α-acids for 7 days reduced inflammatory cytokines, including MIP-1α and soluble Aβ and improved object memory in the novel object recognition test. In 12-month-old J20 mice, intake of iso-α-acids for 7 days also suppressed inflammatory cytokines and soluble Aβ in the brain. Manganese-enhanced magnetic resonance imaging (MEMRI) of hippocampi of J20 mice showed increased manganese compared with wild type mice, but iso-α-acids canceled this increased MEMRI signal in J20 mice, particularly in the hippocampus CA1 and CA3 region. Taken together, these findings suggest that short-term intake of iso-α-acids can suppress hippocampus inflammation even after disease onset and improve hyper neural activity in Alzheimer’s disease model mice.
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Affiliation(s)
- Yasuhisa Ano
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan.,Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Kanagawa, Japan
| | - Misato Yoshikawa
- Department of Aging Neurobiology, National Center for Geriatrics and Gerontology, Obu, Japan
| | - Yuta Takaichi
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Makoto Michikawa
- Department of Biochemistry, School of Medicine, Nagoya City University, Nagoya, Japan
| | - Kazuyuki Uchida
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Hiroyuki Nakayama
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Akihiko Takashima
- Department of Aging Neurobiology, National Center for Geriatrics and Gerontology, Obu, Japan.,Faculty of Science, Gakushuin University, Tokyo, Japan
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Tryptophan-Tyrosine Dipeptide, the Core Sequence of β-Lactolin, Improves Memory by Modulating the Dopamine System. Nutrients 2019; 11:nu11020348. [PMID: 30736353 PMCID: PMC6412195 DOI: 10.3390/nu11020348] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 02/02/2019] [Accepted: 02/03/2019] [Indexed: 02/07/2023] Open
Abstract
Tryptophan-tyrosine (WY)-related peptides including the β-lactopeptide of the glycine-threonine-tryptophan-tyrosine peptide, β-lactolin, improve spatial memory. However, whether and how the WY dipeptide as the core sequence in WY-related peptides improves memory functions has not been investigated. This study assessed the pharmacological effects of the WY dipeptide on memory impairment to elucidate the mechanisms. Here, we showed that oral administration of dipeptides of WY, tryptophan-methionine (WM), tryptophan-valine, tryptophan-leucine, and tryptophan-phenylalanine improved spontaneous alternation of the Y-maze test in scopolamine-induced amnesic mice. In contrast, tyrosine-tryptophan, methionine-tryptophan, tryptophan, tyrosine, and methionine had no effect. These results indicated that the conformation of dipeptides with N-terminal tryptophan is required for their memory improving effects. WY dipeptide inhibited the monoamine oxidase B activity in vitro and increased dopamine levels in the hippocampus and frontal cortex, whereas tryptophan did not cause these effects. In addition, the treatment with SCH-23390, a dopamine D1-like receptor antagonist, and the knockdown of the hippocampal dopamine D1 receptor partially attenuated the memory improvement induced by the WY dipeptide. Importantly, WY dipeptide improved the spontaneous alternations of the Y-maze test in aged mice. These results suggest that the WY dipeptide restores memory impairments by augmenting dopaminergic activity. The development of supplements rich in these peptides might help to prevent age-related cognitive decline.
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Ano Y, Ohya R, Kondo K, Nakayama H. Iso-α-acids, Hop-Derived Bitter Components of Beer, Attenuate Age-Related Inflammation and Cognitive Decline. Front Aging Neurosci 2019; 11:16. [PMID: 30778295 PMCID: PMC6369178 DOI: 10.3389/fnagi.2019.00016] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Accepted: 01/17/2019] [Indexed: 01/18/2023] Open
Abstract
With the aging population rapidly increasing worldwide, preventive measures and treatments for age-related cognitive decline and dementia are of utmost importance. We have previously demonstrated that the consumption of iso-α-acids (IAA), which are hop-derived bitter compounds in beer, prevents the formation of disease pathology in a transgenic mouse model of Alzheimer’s disease (AD). However, the effect of IAA consumption on age-related cognitive decline is unknown. In the present study, we examined the effect of long-term and short-term dietary consumption of IAA, on age-related memory impairments and inflammation in the hippocampus of aged mice. When compared with young mice, aged mice showed impairment in spatial working memory during the Y-maze spontaneous alternation test, impairment in object recognition memory during the novel object recognition test (NORT), a pro-inflammatory hippocampal microglial phenotype with increased CD86 expression and inflammatory cytokine production, increased levels of glutamate and amyloid β1–42, and decreased levels of dopamine (DA). In aged mice fed IAA for 3 months, the age-related alterations in memory, microglial inflammation, and glutamate, amyloid β1–42, and DA levels were all significantly attenuated. Additionally, the oral administration of IAA for 7 days in aged mice with memory impairment, also improved spatial and object recognition memory. These results suggest that IAA consumption prevents inflammation in the hippocampus and ameliorates age-related cognitive decline.
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Affiliation(s)
- Yasuhisa Ano
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan.,Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd, Yokohama, Japan
| | - Rena Ohya
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan.,Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd, Yokohama, Japan
| | - Keiji Kondo
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd, Yokohama, Japan
| | - Hiroyuki Nakayama
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
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62
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Ano Y, Ohya R, Kita M, Taniguchi Y, Kondo K. Theaflavins Improve Memory Impairment and Depression-Like Behavior by Regulating Microglial Activation. Molecules 2019; 24:molecules24030467. [PMID: 30696093 PMCID: PMC6384870 DOI: 10.3390/molecules24030467] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 01/26/2019] [Accepted: 01/27/2019] [Indexed: 01/12/2023] Open
Abstract
Inflammation in the brain is associated with various disorders including Alzheimer's disease and depression. Thus, inflammation has received increasing attention regarding preventive approaches to such disorders. Epidemiological investigations have reported that drinking tea reduces the risk of dementia and depression. Theaflavins, a polyphenol found in black tea, are known to have anti-oxidative and anti-inflammation effects, but the effects of theaflavins on cognitive decline and depression induced by inflammation have not been investigated. To address this research gap, the present study assessed whether theaflavins could protect synapses and dendrites damaged by inflammation and prevent concomitant memory impairment and depression-like behavior in mice. Intracerebroventricular injection with lipopolysaccharide (LPS) induces neural inflammation associated with reduced spontaneous alternations in the Y-maze test and increased immobility in the tail suspension test, indicating impaired spatial memory and depression-like behavior, respectively. Oral administration with theaflavins prevented these behavioral changes induced by LPS. Theaflavins also suppressed productions of inflammatory cytokines and prevented dendritic atrophy and spine loss in the brain. Notably, theaflavins have a stronger anti-inflammatory effect than other polyphenols such as catechin, chlorogenic acid, and caffeic acid. These results suggest that theaflavins can suppress neural inflammation and prevent the symptoms of inflammation-related brain disorders.
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Affiliation(s)
- Yasuhisa Ano
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan.
| | - Rena Ohya
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan.
| | - Masahiro Kita
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan.
| | - Yoshimasa Taniguchi
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan.
| | - Keiji Kondo
- Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan.
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Ano Y, Hoshi A, Ayabe T, Ohya R, Uchida S, Yamada K, Kondo K, Kitaoka S, Furuyashiki T. Iso-α-acids, the bitter components of beer, improve hippocampus-dependent memory through vagus nerve activation. FASEB J 2019; 33:4987-4995. [PMID: 30601670 PMCID: PMC6436653 DOI: 10.1096/fj.201801868rr] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Iso-α-acids (IAAs) are hop-derived bitter acids of beer. Epidemiologic studies suggest that moderate alcohol consumption is beneficial for cognitive function, but they do not show the ingredients in alcoholic beverages. Previously, we reported that long-term consumption of IAAs prevents inflammation and Alzheimer pathologies in mice, but their effects on cognitive function have not been evaluated. In the present study, we demonstrated that the consumption of IAAs improves spatial and object recognition memory functions not only in normal Crl:CD1(ICR) male mice but also in mice with pharmacologically induced amnesia. IAA consumption increased the total and extracellular levels of dopamine in the hippocampus of mice and Sprague-Dawley male rats, respectively. Dopamine D1 receptor antagonist treatment and knockdown of dopamine D1 receptor expression in the hippocampus attenuated IAA-induced spatial memory improvement. Furthermore, vagotomy attenuated the effects of IAAs in improving spatial and object recognition memory functions and increasing the total level of dopamine in the hippocampus. These results suggest that the consumption of IAAs activates dopamine D1 receptor-signaling in the hippocampus in a vagus nerve-dependent manner and, consequently, improves spatial and object recognition memory functions. Vagal activation with food components including IAAs may be an easy and safe approach to improve cognitive functions.-Ano, Y., Hoshi, A., Ayabe, T., Ohya, R., Uchida, S., Yamada, K., Kondo, K., Kitaoka, S., Furuyashiki, T. Iso-α-acids, the bitter components of beer, improve hippocampus-dependent memory through vagus nerve activation.
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Affiliation(s)
- Yasuhisa Ano
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Limited, Yokohama-shi, Japan
| | - Ayaka Hoshi
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Limited, Yokohama-shi, Japan
| | - Tatsuhiro Ayabe
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Limited, Yokohama-shi, Japan
| | - Rena Ohya
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Limited, Yokohama-shi, Japan
| | - Shinichi Uchida
- Research and Development Division, Central Nervous System Research Laboratories, Central Nervous System (CNS) Research and Development Unit, Kyowa Hakko Kirin Company, Limited, Shizuoka, Japan
| | - Koji Yamada
- Research and Development Division, Central Nervous System Research Laboratories, Central Nervous System (CNS) Research and Development Unit, Kyowa Hakko Kirin Company, Limited, Shizuoka, Japan
| | - Keiji Kondo
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Limited, Yokohama-shi, Japan
| | - Shiho Kitaoka
- Division of Pharmacology, Kobe University Graduate School of Medicine, Kobe-shi, Japan; and.,Japan Agency for Medical Research and Development-Centers of Research Excellence in Science and Technology (AMED-CREST) Tokyo, Japan
| | - Tomoyuki Furuyashiki
- Division of Pharmacology, Kobe University Graduate School of Medicine, Kobe-shi, Japan; and.,Japan Agency for Medical Research and Development-Centers of Research Excellence in Science and Technology (AMED-CREST) Tokyo, Japan
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64
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Katayama S, Nakamura S. Emerging roles of bioactive peptides on brain health promotion. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14076] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Shigeru Katayama
- Department of Agriculture Graduate School of Science and Technology Shinshu University 8304 Minamiminowa Kamiina Nagano 399‐4598 Japan
| | - Soichiro Nakamura
- Department of Agriculture Graduate School of Science and Technology Shinshu University 8304 Minamiminowa Kamiina Nagano 399‐4598 Japan
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Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve. Sci Rep 2018; 8:15372. [PMID: 30337611 PMCID: PMC6194057 DOI: 10.1038/s41598-018-33866-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 10/05/2018] [Indexed: 12/15/2022] Open
Abstract
Improving and maintaining memory function is effective in preventing cognitive decline and dementia. Previously, we demonstrated that iso-α-acids, the hop-derived bitter components in beer, prevent cognitive impairment in an Alzheimer’s disease mouse model. In this report, we investigated the effects of matured hop bitter acids (MHBA) containing components of oxides derived from α- and β-acids, and structurally similar to iso-α-acids, on cognitive function using behavioral pharmacological procedures. MHBA and the representative components of MHBA, 4′-hydroxyallohumulinone (HAH) and 4′-hydroxy-cis-alloisohumulone (HAIH) improved spatial working memory in scopolamine-induced amnesia mice. MHBA also enhanced episodic memory in the novel object recognition test (NORT). The administration of MHBA increased the amount of norepinephrine (NE) and NE release into cerebrospinal fluid (CSF) in hippocampus. The MHBA activity in improving memory function was attenuated by treatment with a β-adrenergic receptor inhibitor. In addition, vagotomized mice did not display the memory improvement induced by MHBA. Together, our results suggest that MHBA improves memory function via stimulation of the vagus nerve and enhancement of NE release in the hippocampus. Vagus nerve activation by the intake of food materials including MHBA may be a safe and effective approach for improving cognitive function.
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Kita M, Obara K, Kondo S, Umeda S, Ano Y. Effect of Supplementation of a Whey Peptide Rich in Tryptophan-Tyrosine-Related Peptides on Cognitive Performance in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Study. Nutrients 2018; 10:E899. [PMID: 30011836 PMCID: PMC6073406 DOI: 10.3390/nu10070899] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 07/06/2018] [Accepted: 07/11/2018] [Indexed: 12/31/2022] Open
Abstract
Background: Previous epidemiological and clinical studies have shown that dairy products have beneficial effects on cognitive decline and dementia. Enzymatic digestion of whey protein produces a whey peptide rich in tryptophan-tyrosine-related peptides which improve cognitive performance in mice. We evaluated the effects of whey peptides on cognitive functions in healthy adults in a randomized, double-blind, placebo-controlled design. Methods: 101 healthy adults (45 to 64 years), with a self-awareness of cognitive decline received either whey peptide or placebo supplements for 12 weeks. Changes in cognitive function were assessed using neuropsychological tests at 6 and 12 weeks after the start of supplementation. Results: Verbal fluency test (VFT) score changes tended to be higher in the whey peptide group compared with the placebo at 12 weeks. Subgroup analysis classified by the degree of subjective fatigue showed that changes in the VFT as well as the Stroop and subjective memory function tests between baseline and 6 weeks of intervention were significantly better in subjects with high-level fatigue from the whey peptide group as compared to the placebo group. CONCLUSIONS Intake of whey peptide might improve cognitive function in healthy middle- and older-aged adults with high subjective fatigue levels. Further studies will elucidate the relationship among cognitive improvement, whey peptides, and psychological fatigue.
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Affiliation(s)
- Masahiro Kita
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama 1-13-5, Japan.
| | - Kuniaki Obara
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama 1-13-5, Japan.
| | - Sumio Kondo
- Kensyokai Medical Corporation, Osaka 2-12-16, Japan.
| | - Satoshi Umeda
- Department of Psychology, Keio University, Tokyo 2-15-45, Japan.
| | - Yasuhisa Ano
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama 1-13-5, Japan.
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