Improvement of Cognitive Function by Milk-Derived β-Lactolin and Its Industrial Applications in Food

(JSNFS Award for Technology and Innovation (2023))

Abstract

With the aging of society, brain health issues that arise in the elderly have become a major social issue, attracting attention in relation to both prevention and health promotion in daily life. Recently, epidemiological investigations of Japanese subjects have shown that intake of milk and dairy products reduces the risk of dementia, and preclinical studies have demonstrated that Camembert cheese has a preventive effect against Alzheimer's disease. β-Lactopeptide, with a Trp-Tyr sequence, and its major component β-lactolin, have been newly identified as components of fermented dairy products that improve cognitive function. β-Lactolin reaches the brain after ingestion and activates the dopamine system in the frontal cortex and hippocampus, thereby improving cognitive function. In addition, placebo-controlled clinical trials in healthy subjects have shown that β-lactolin improves cognitive functions such as memory recall and selective attention. Furthermore, in clinical trials using fNIRS, β-lactolin has been shown to increase cerebral blood flow in the dorsolateral prefrontal cortex during working memory tasks. It is known that cerebral blood flow in the prefrontal cortex declines with age, and continuous intake of β-lactolin, which improves cerebral blood flow, is expected to ameliorate age-related cognitive function decline. In addition to diet, continued multifactorial behavior change, including exercise and cognitive training, is important for maintenance of cognitive function. In the future, it is expected that fostering brain health habits that can be continued daily will contribute to solving various social issues.