Fermented soybean foods (natto) ameliorate age-related cognitive decline by hippocampal TAAR1-mediated activation of the CaMKII/CREB/BDNF signaling pathway in senescence-accelerated mouse prone 8 (SAMP8)-Reference-Cited by-同舟云学术

Fermented soybean foods (natto) ameliorate age-related cognitive decline by hippocampal TAAR1-mediated activation of the CaMKII/CREB/BDNF signaling pathway in senescence-accelerated mouse prone 8 (SAMP8)

Published:2023 Issue:22 Volume:14 Page:10097-10106
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zheng Yifeng¹,Yasuda Mayu²,Yamao Mizuki²,Gokan Toshiya³,Sejima Yudai³,Nishikawa Takanobu³,Katayama Shigeru¹²^ORCID

Affiliation:

1. Institute for Biomedical Sciences, Interdisciplinary Cluster for Cutting Edge Research, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan

2. Department of Agriculture, Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa Kamiina, Nagano 399-4598, Japan

3. Takano Foods Co., Ltd, 1542 Noda, Omitama, Ibaraki 311-3411, Japan

Abstract

Natto is a traditional fermented soybean-based food that has been an integral part of Japanese cuisine. This study demonstrated that the oral administering natto ameliorated cognitive decline by activating TAAR1-mediated CaMKII/CREB/BDNF signaling pathway in the hippocampus of SAMP8 mice.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO03987K

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