Effect of a whey digestion rich in β-lactolin on murine hippocampal neurogenesis

DOI
  • Kanatome Ayana
    Research Laboratories for Health Science & Food Technologies Kirin Holdings company, Ltd.
  • Ano Yasuhisa
    Research Laboratories for Health Science & Food Technologies Kirin Holdings company, Ltd.

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Other Title
  • βラクトリン高含有ホエイペプチドによる海馬での神経新生への効果

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Description

<p>　The number of patients with dementia has been increasing in Japan but the treatment method have not been developed, so the preventive approaches for the dementia in daily life have been gaining the attention. According to the recent epidemiological survey, intakes with dairy products prevent cognitive decline in the elderly. It is reported that glycine-threonine-tryptophan-tyrosine (GTWY) peptide, β-lactolin, derived from β-lactoglobulin, which is rich in dairy products fermented with Penicillium fungi, such as camembert cheese, improves memory impairment via the activation of monoamine system in the brain. It is also reported that enzymatic digests of whey protein (whey peptide) rich in β-lactolin improve memory and attention in healthy adults. On the other hand, the effects of the whey peptide on cognitive function have not been investigated. In this study, to explore infiuences of whey peptide rich in β-lactolin on neuron, we investigated the effects on hippocampal neurogenesis. ICR mice were fed with whey peptide rich in β-lactolin and neurogenesis were evaluated immnohistochemically. The proliferation-specific marker 5-bromo-2′-deoxyuridine (BrdU)-positive cells in the hippocampal dentate gyrus were significantly increased in the group fed with whey peptide than control group. By double staining with DCX or NeuN, it was suggested that BrdU positive cells were neuron. Furthermore, the levels of norepinephrine in hippocampus were significantly increased in the group fed with whey peptide compared with control group. These results suggested that intake with whey peptide rich in β-lactolin increase the norepinephrine in the hippocampus and promote hippocampal neurogenesis, and it was indicated that these effects is associated with the improvement of cognitive function.</p>

Journal

  • Milk Science

    Milk Science 68 (3), 159-166, 2019

    Japanese Dairy Science Association

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