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- W2896089776 abstract "We have previously demonstrated that iso-α-acids, hop-derived bitter components in beer, prevent cognitive impairment in Alzheimer's disease model 5xFAD mice. In the present study, we investigated the effects of matured hop bitter acids (MHBA) including the components containing common chemical formula of iso-α-acids on cognitive function. MHBA were produced by heating hop pellets at 60 °C for 120 h, and major components were obtained by fractionating by HPLC. Spatial working memory was evaluated by Y-maze test using scopolamine-induced amnesia model mice or amyloid β intraventricular-injected mice. Episodic memory was evaluated by novel object recognition test (NORT). In these experiments, samples were administered orally 60 min before the tests. The brain monoamine levels in the mice orally administered with MHBA for 5 days were analyzed by HPLC-ECD. Using microdialysis system, the CSF monoamine levels in hippocampus were measured every 20 min before and after MHBA administration. To assess the involvement of vagus nerve, Y-maze test and NORT were conducted using vagotomized mice. Oral administration of MHBA and major components in MHBA improved spontaneous alteration of the mice injected with scopolamine or amyloid β in Y-maze test at doses of 1-10 mg/kg body weight. The administration of MHBA for 5 days increased the amount of norepinephrine (NE) in hippocampus and the single administration of MHBA increased NE release in hippocampus. The effect of MHBA improving memory function was attenuated by the treatment with β-adrenal receptor (β-AR) inhibitor. In addition, vagotomized mice did not display the memory improvement by MHBA. These serial results suggest that MHBA improve memory function via stimulation of vagus nerve and following enhancement of NE release. In this study, we revealed a novel function of MHBA improving cognitive function via vagus nerve stimulation and hippocampal NE release. Vagus nerve activation by intakes of food materials might be an effective approach for improving cognitive function." @default.
- W2896089776 created "2018-10-26" @default.
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- W2896089776 date "2018-07-01" @default.
- W2896089776 modified "2023-10-17" @default.
- W2896089776 title "P1‐086: MATURED HOP‐DERIVED BITTER COMPONENTS IN BEER IMPROVE HIPPOCAMPUS‐DEPENDENT MEMORY VIA VAGAL ACTIVATION" @default.
- W2896089776 doi "https://doi.org/10.1016/j.jalz.2018.06.088" @default.
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