Concentrates of buttermilk and krill oil improve cognition in aged rats

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

Abstract

Cognitive decline is one of the hallmarks of aging and can vary from mild cognitive impairment to dementia to Alzheimer's disease. In addition to some lifestyle interventions, there is room for the use of nutraceuticals/functional foods as pharma-nutritional tools to lessen the burden of cognitive decline before it worsens. We previously reported the promising molecular actions of milk fat globule membranes and krill oil concentrates in a rat model of aging. In this study, we concentrated on the activities on cognition, using an array of validated tests. We also performed lipidomic analyses of plasma, erythrocytes, and different brain areas. We report lower emotional memory (contextual fear conditioning) in aged rats supplemented with concentrates of polar lipids from buttermilk or krill oil at doses that approximate human consumption. No other behavioral parameter was significantly influenced by the supplements, calling for further research to confirm or not the purported salubrious activities of polar lipids, namely those rich in ω3 long-chain polyunsaturated fatty acids, on cognitive decline.

Detaljer

Författare
  • Alba García-Serrano
  • Joao Tomé-Carneiro
  • M. Carmen Crespo
  • M. Visitación Calvo
  • Inmaculada Pereda-Pérez
  • Shishir Baliyan
  • Emma Burgos-Ramos
  • Olimpio Montero
  • Alberto Dávalos
  • César Venero
  • Francesco Visioli
  • Javier Fontecha
Externa organisationer
  • CSIC-UAM Institute of Food Science Research (CIAL)
  • Autonomous University of Madrid
  • Francisco de Vitoria University
  • University of Castilla La Mancha
  • Spanish Council of Scientific Research (CSIC)
  • University of Padova
  • CSIC-UMH - Instituto de Neurociencias (IN)
Forskningsområden

Ämnesklassifikation (UKÄ) – OBLIGATORISK

  • Medicinska grundvetenskaper

Nyckelord

Originalspråkengelska
Artikelnummer102077
TidskriftProstaglandins Leukotrienes and Essential Fatty Acids
Volym155
StatusPublished - 2020 apr 1
PublikationskategoriForskning
Peer review utfördJa
Externt publiceradJa