Improvement of Cognitive Function by Milk-Derived <i>β</i>-Lactolin and Its Industrial Applications in Food
Author:
Affiliation:
1. Kirin Holdings Co. Ltd.
Publisher
Japanese Society of Nutrition and Food Science
Subject
General Materials Science
Link
https://www.jstage.jst.go.jp/article/jsnfs/76/6/76_377/_pdf
Reference10 articles.
1. 1) Manly JJ, Tang MX, Schupf N, Stern Y, Vonsattel JG, Mayeux (2008) Frequency and course of mild cognitive impairment in a multiethnic community. Ann Neurol 63 (4): 494-506.
2. 2) Ozawa M, Ninomiya T, Ohara T, Doi Y, Uchida K, Shirota T, Yonemoto K, Kitazono T, Kiyohara Y (2013) Dietary patterns and risk of dementia in an elderly Japanese population: the Hisayama Study. Am J Clin Nutr 97: 1076-82.
3. 3) Ano Y, Kutsukake T, Hoshi A, Yoshida A, Nakayama H (2015) Identification of a novel dehydroergosterol enhancing microglial anti-inflammatory activity in a dairy product fermented with Penicillium candidum. PLoS One 10: e0116598.
4. 4) Ano Y, Ozawa M, Kutsukake T, Sugiyama S, Uchida K, Yoshida A, Nakayama H (2015) Preventive effects of a fermented dairy product against Alzheimer's disease and identification of a novel oleamide with enhanced microglial phagocytosis and anti-inflammatory activity. PLoS One 10: e0118512.
5. 5) Ano Y, Ayabe T, Kutsukake T, Ohya R, Takaichi Y, Uchida S, Yamada K, Uchida K, Takashima A, Nakayama H (2018) Novel lactopeptides in fermented dairy products improve memory function and cognitive decline. Neurobiol Aging 72: 23-31.
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