Study of the Cognitive Function of Lactononadecapeptide and Its Application in Food JSNFS Award for Technology and Innovation (2022)
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 studi...
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| Published in | Nihon Eiyō, Shokuryō Gakkai shi Vol. 75; no. 6; pp. 305 - 309 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | English Japanese |
| Published |
Tokyo
Japan Society of Nutrition and Food Science
2022
Japan Science and Technology Agency |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0287-3516 1883-2849 |
| DOI | 10.4327/jsnfs.75.305 |
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| Abstract | 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. |
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| AbstractList | 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. |
| Author | Yokogoshi, Hidehiko Ohsawa, Kazuhito |
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| Cites_doi | 10.1080/09637486.2017.1324564 10.1055/s-2003-41197 10.1007/s00213-012-2848-0 10.1017/S0007114511000158 10.1080/09637486.2017.1365824 10.12938/bifidus1982.4.1_31 10.1111/jgs.12887 10.1179/1476830514Y.0000000122 |
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| References | 6) Ohsawa K, Uchida N, Ohki K, Nakamura Y, Yokogoshi H (2015) Lactobacillus helveticus-fermented milk improves learning and memory in mice. Nutr Neurosci 18: 232-40. 9) Nakamura F, Ohsawa K, Sato K, Nakamura Y (2018) Lactononadecapeptide (NIPPLTQTPVVVPPFLQPE) improves amyloid β peptide-induced memory impairment in mice. Pharmacometrics 95: 9-18. 1) Lee LK, Shahar S, Chin AV, Yusoff NA (2013) Docosahexaenoic acid-concentrated fish oil supplementation in subjects with mild cognitive impairment (MCI) : a 12-month randomised, double-blind, placebo-controlled trial. Psychopharmacology 225: 605-12. 12) 大澤一仁, 佐藤功規, 中村康則, 宮田 智, 橋本康太郎, 関 耕平, 花田隆造, 阿部正人 (2018) 「ラクトノナデカペプチド (NIPPLTQTPVVVPPFLQPE) 」を含有する食品の摂取が健常者の記憶力に及ぼす影響―ランダム化二重盲検プラセボ対照並行群間比較試験―. 応用薬理 95: 53-62. 13) 大澤一仁, 佐藤功規, 指原浩一, 中村康則, 宮田 智, 橋本康太郎, 関 耕平, 花田隆造, 阿部正人, 平野尚伸 (2018) ラクトノナデカペプチド (NIPPLTQTPVVVPPFLQPE) 」を含有する食品の摂取が健常者の情報処理能力に及ぼす影響―ランダム化二重盲検プラセボ対照並行群間比較試験―. 応用薬理 95: 63-7. 7) Ohsawa K, Uchida N, Ohki K, Yokogoshi H (2018) Identification of peptides present in sour milk whey that ameliorate scopolamine-induced memory impairment in mice. Int J Food Sci Nutr 69: 33-45. 8) 大澤一仁 (2018) 第2章 認知機能に対する食品因子のエビデンス 23. ラクトノナデカペプチド：認知症と機能性食品―最新動向とその可能性 (吉川敏一編), p 157-61. フジメディカル出版, 大阪. 2) Santos RF, Galduróz JC, Barbieri A, Castiglioni ML, Ytaya LY, Bueno OF (2003) Cognitive performance, SPECT, and blood viscosity in elderly non-demented people using Ginkgo Biloba. Pharmacopsychiatry 36: 127-33. 4) Ozawa M, Ohara T, Ninomiya T, Hata J, Yoshida D, Mukai N, Nagata M, Uchida K, Shirota T, Kitazono T, Kiyohara Y (2014) Milk and dairy consumption and risk of dementia in an elderly Japanese population: The Hisayama study. J Am Geriatr Soc 62: 1224-30. 11) Nakamura F, Ohsawa K, Nakamura Y, Sawabe A, Miura N, Okuda J (2017) Effect of tablets containing lactononadecapeptide (NIPPLTQTPVVVPPFLQPE) on cognitive function in healthy middle-aged and senior adults. Jpn Pharmacol Ther 45: 1303-14. 5) Takano T, Arai S, Murota I, Hayakawa K, Mizutani T, Mituoka T (1985) Effects of feeding sour milk on longevity and tumorigenesis in mice and rats. Bifidobacteria Microflora 4: 31-7. 10) Ohsawa K, Nakamura F, Uchida N, Mizuno S, Yokogoshi H (2018) Lactobacillus helveticus-fermented milk containing lactononadecapeptide (NIPPLTQTPVVVPPFLQPE) improves cognitive function in healthy middle-aged adults: a randomised, double-blind, placebo-controlled trial. Int J Food Sci Nutr 69: 369-76. 3) Camfield DA, Owen L, Scholey AB, Pipingas A, Stough C (2011) Dairy constituents and neurocognitive health in ageing. Br J Nutr 106: 159-74. 11 12 13 1 2 3 4 5 6 7 8 9 10 |
| References_xml | – reference: 10) Ohsawa K, Nakamura F, Uchida N, Mizuno S, Yokogoshi H (2018) Lactobacillus helveticus-fermented milk containing lactononadecapeptide (NIPPLTQTPVVVPPFLQPE) improves cognitive function in healthy middle-aged adults: a randomised, double-blind, placebo-controlled trial. Int J Food Sci Nutr 69: 369-76. – reference: 4) Ozawa M, Ohara T, Ninomiya T, Hata J, Yoshida D, Mukai N, Nagata M, Uchida K, Shirota T, Kitazono T, Kiyohara Y (2014) Milk and dairy consumption and risk of dementia in an elderly Japanese population: The Hisayama study. J Am Geriatr Soc 62: 1224-30. – reference: 5) Takano T, Arai S, Murota I, Hayakawa K, Mizutani T, Mituoka T (1985) Effects of feeding sour milk on longevity and tumorigenesis in mice and rats. Bifidobacteria Microflora 4: 31-7. – reference: 1) Lee LK, Shahar S, Chin AV, Yusoff NA (2013) Docosahexaenoic acid-concentrated fish oil supplementation in subjects with mild cognitive impairment (MCI) : a 12-month randomised, double-blind, placebo-controlled trial. Psychopharmacology 225: 605-12. – reference: 13) 大澤一仁, 佐藤功規, 指原浩一, 中村康則, 宮田 智, 橋本康太郎, 関 耕平, 花田隆造, 阿部正人, 平野尚伸 (2018) ラクトノナデカペプチド (NIPPLTQTPVVVPPFLQPE) 」を含有する食品の摂取が健常者の情報処理能力に及ぼす影響―ランダム化二重盲検プラセボ対照並行群間比較試験―. 応用薬理 95: 63-7. – reference: 8) 大澤一仁 (2018) 第2章 認知機能に対する食品因子のエビデンス 23. ラクトノナデカペプチド：認知症と機能性食品―最新動向とその可能性 (吉川敏一編), p 157-61. フジメディカル出版, 大阪. – reference: 12) 大澤一仁, 佐藤功規, 中村康則, 宮田 智, 橋本康太郎, 関 耕平, 花田隆造, 阿部正人 (2018) 「ラクトノナデカペプチド (NIPPLTQTPVVVPPFLQPE) 」を含有する食品の摂取が健常者の記憶力に及ぼす影響―ランダム化二重盲検プラセボ対照並行群間比較試験―. 応用薬理 95: 53-62. – reference: 11) Nakamura F, Ohsawa K, Nakamura Y, Sawabe A, Miura N, Okuda J (2017) Effect of tablets containing lactononadecapeptide (NIPPLTQTPVVVPPFLQPE) on cognitive function in healthy middle-aged and senior adults. Jpn Pharmacol Ther 45: 1303-14. – reference: 9) Nakamura F, Ohsawa K, Sato K, Nakamura Y (2018) Lactononadecapeptide (NIPPLTQTPVVVPPFLQPE) improves amyloid β peptide-induced memory impairment in mice. Pharmacometrics 95: 9-18. – reference: 3) Camfield DA, Owen L, Scholey AB, Pipingas A, Stough C (2011) Dairy constituents and neurocognitive health in ageing. Br J Nutr 106: 159-74. – reference: 2) Santos RF, Galduróz JC, Barbieri A, Castiglioni ML, Ytaya LY, Bueno OF (2003) Cognitive performance, SPECT, and blood viscosity in elderly non-demented people using Ginkgo Biloba. Pharmacopsychiatry 36: 127-33. – reference: 6) Ohsawa K, Uchida N, Ohki K, Nakamura Y, Yokogoshi H (2015) Lactobacillus helveticus-fermented milk improves learning and memory in mice. Nutr Neurosci 18: 232-40. – reference: 7) Ohsawa K, Uchida N, Ohki K, Yokogoshi H (2018) Identification of peptides present in sour milk whey that ameliorate scopolamine-induced memory impairment in mice. Int J Food Sci Nutr 69: 33-45. – ident: 7 doi: 10.1080/09637486.2017.1324564 – ident: 2 doi: 10.1055/s-2003-41197 – ident: 1 doi: 10.1007/s00213-012-2848-0 – ident: 3 doi: 10.1017/S0007114511000158 – ident: 12 – ident: 11 – ident: 13 – ident: 10 doi: 10.1080/09637486.2017.1365824 – ident: 9 – ident: 8 – ident: 5 doi: 10.12938/bifidus1982.4.1_31 – ident: 4 doi: 10.1111/jgs.12887 – ident: 6 doi: 10.1179/1476830514Y.0000000122 |
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| SubjectTerms | 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 |
| Subtitle | JSNFS Award for Technology and Innovation (2022) |
| Title | Study of the Cognitive Function of Lactononadecapeptide and Its Application in Food |
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