{"title":"Fatty acid amides present in Camembert cheese improved cognitive decline after oral administration in mice","authors":"","doi":"10.1016/j.neures.2024.03.002","DOIUrl":null,"url":null,"abstract":"<div><p>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 <em>brain-derived neurotrophic factor</em> expression.</p></div>","PeriodicalId":19146,"journal":{"name":"Neuroscience Research","volume":"205 ","pages":"Pages 34-39"},"PeriodicalIF":2.4000,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168010224000403/pdfft?md5=a0a419989f4c28a1ce4f35ad75b2b299&pid=1-s2.0-S0168010224000403-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Neuroscience Research","FirstCategoryId":"3","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0168010224000403","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"NEUROSCIENCES","Score":null,"Total":0}
引用次数: 0
Abstract
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.
在此，我们通过使用物体识别测试评估海马依赖性记忆，研究了卡门培尔奶酪（CC）及其脂肪酸含量对小鼠认知功能的影响。口服CC可改善高脂饮食引起的认知功能下降。接下来，我们重点研究了肉豆蔻酰胺（MA）、油酰胺和硬脂酰胺，它们是在CC发酵过程中产生的脂肪酸酰胺。我们发现，口服肉豆蔻酰胺可改善认知能力下降。值得注意的是，使用肉豆蔻酸（一种未被酰胺化的游离脂肪酸）却没有观察到改善作用。因此，脂肪酸酰胺化可能有助于提高其生理活性。此外，我们还研究了与海马神经发生相关的基因表达变化。服用 MA 后，mRNA 表达分析表明 MA 增加了海马脑源性神经营养因子的表达。
期刊介绍：
The international journal publishing original full-length research articles, short communications, technical notes, and reviews on all aspects of neuroscience
Neuroscience Research is an international journal for high quality articles in all branches of neuroscience, from the molecular to the behavioral levels. The journal is published in collaboration with the Japan Neuroscience Society and is open to all contributors in the world.
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