Study of the Cognitive Function of Lactononadecapeptide and Its Application in Food JSNFS Award for Technology and Innovation (2022)

• Published in: Nihon Eiyō, Shokuryō Gakkai shi Vol. 75; no. 6; pp. 305 - 309
• Main Authors: Yokogoshi, Hidehiko, Ohsawa, Kazuhito
• Format: Journal Article
• Language: English; Japanese
• Published: Tokyo Japan Society of Nutrition and Food Science 2022; Japan Science and Technology Agency
• Subjects: Casein; clinical trial; Clinical trials; Cognition; Cognitive ability; cognitive function; Data processing; Fermented milk products; Food; Food consumption; food with functional claims; Health promotion; Information processing; lactononadecapeptide; Milk; Physiological effects
• ISSN: 0287-3516; 1883-2849
• DOI: 10.4327/jsnfs.75.305

With the global increase in the aged population, the development of cognition-enhancing foods that can be taken safely and reliably is attracting interest. Fermented milk is considered to have beneficial effects on health, and studies of its physiological functions have been conducted. Initial studies showed that sour milk made by fermenting skimmed milk with Lactobacillus helveticus was effective in improving cognitive function. The major effective component was the 19-residue peptide NIPPLTQTPVVVPPFLQPE (lactononadecapeptide, LNDP), derived from milk beta-casein. To further evaluate the benefits of LNDP, several clinical trials have now been conducted on the effects of LNDP-containing food on cognitive function in healthy subjects, using a range of subjects, intake periods, and neuropsychological evaluations. Consumption of food containing LNDP (2.1-4.2 mg/day for 8-24 weeks) has been demonstrated to maintain cognitive functions such as attention, information processing ability, and memory. Based on these results, LNDP has been put to practical use in foods with functional claims and will contribute to the maintenance and promotion of health in an aging society.