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KMID : 0380620120440040428
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 4 p.428 ~ p.433
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Cognitive-enhancing Effects of a Fermented Milk Product, LHFM on Scopolamine-induced Amnesia
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Jeon Yong-Jin
Kim Jun-Hyeong
Lee Myong-Jae
Jeon Woo-Jin
Lee Seung-Hun
Yeon Seung-Woo
Kang Jae-Hoon
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Abstract
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Probiotics and their products, such as yogurt and cheese have been widely consumed in many countries with proven health benefits including anti-microbial activity and anti-diarrheal activity. LHFM (Lactobacillus helveticus - fermented milk) is a processed skim milk powder, fermented by a probiotics, L. helveticus IDCC3801. In the present study, we aimed to investigate the neuroprotective effects and the cognitive improvements of LHFM. LHFM itself did not show any cytotoxicity to the human neuroblastoma cell line, SH-SY5Y; however, it dose-dependently protected against glutamate-induced neuronal cell death. LHFM also attenuated scopolamine-induced memory deficit in Y-maze and Morriswater maze. In the analysis of hippocampus after a behavior test, LHFM significantly increased the acetylcholine level and also inhibited acetylcholine esterase activity. Therefore, the raised acetylcholine release partially contributes to the improvement of learning and memory by a treatment with LHFM. These results suggest that LHFM is an effective material for prevention or improvement of cognitive impairments caused by neuronal cell damage and central cholinergic dysfunction.
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KEYWORD
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Lactobacillus helveticus - fermented milk, Lactobacillus helveticus, acetylcholine, cognition, apoptosis
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