Blueberry Supplemented Diet: Effects on Object Recognition Memory and Nuclear Factor-kappa B Levels in Aged Rats

Goyarzu, Pilar; Malin, David H.; Lau, Francis C.; Taglialatela, Giulio; Moon, William D.; Jennings, Ryan; Moy, Edward; Moy, Deborah; Lippold, Stephen; Shukitt‐Hale, Barbara; Joseph, James A.

doi:10.1080/10284150410001710410

Cited by 189 publications

(137 citation statements)

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“…When compared to the control group, all diet-supplemented groups showed improved working memory (short-term memory) performance in the Morris water maze (MWM) ). Short-term 2 % BB supplementation in aged rodents was also found to be effective in reversing cognitive declines in an object recognition task (Goyarzu et al 2004;Malin et al 2011). Subsequent experiments in our laboratory found similar protective effects against agerelated behavioral declines with blackberries (Shukitt-Hale et al 2009a, b), cranberries (Shukitt-Hale et al 2005), black currants (Shukitt-Hale et al 2005), Concord grape juice , plum juice (ShukittHale et al 2009a, b), and walnuts (Willis et al 2009).…”

Section: Introductionmentioning

confidence: 65%

“…A 2 % (w/w) Montmorency tart cherry dose was chosen based on previous studies in humans (Kelley et al 2006), as well as those conducted in our laboratory demonstrating the beneficial effects of phytochemical-rich berry fruits (i.e., blueberry, strawberry, cranberry, blackberry, black currant, and boysenberry) on cognition, motor function, and suppression of inflammation and oxidative stress in aged animals and accelerated aging models (Casadesus et al 2004;Goyarzu et al 2004;Shukitt-Hale et al 2005;Galli et al 2006;Shukitt-Hale et al 2007, 2009aMalin et al 2011). The amount of ground corn was adjusted in the control diet to compensate for the added volume of the freeze-dried cherry powder, in accordance with established methodology (ShukittHale et al 1998;Youdim et al 2000).…”

Section: Dietmentioning

confidence: 99%

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Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats

Thangthaeng

Poulose

Gomes

et al. 2016

AGE

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High consumption of fruits and vegetables has been associated with reduced risk of debilitating diseases and improved cognition in aged populations. These beneficial effects have been attributed to the phytochemicals found in fruits and vegetables, which have previously been shown to be anti-inflammatory and modulate autophagy. Tart cherries contain a variety of potentially beneficial phytochemicals; however, little research has been done to investigate the effects of tart cherry on the aging brain. Therefore, the purpose of this study was to determine if tart cherry supplementation can improve cognitive and motor function of aged rats via modulation of inflammation and autophagy in the brain. Thirty 19-month-old male Fischer 344 rats were weight-matched and assigned to receive either a control diet or a diet supplemented with 2 % Montmorency tart cherry. After 6 weeks on the diet, rats were given a battery of behavioral tests to assess for strength, stamina, balance, and coordination, as well as learning and working memory. Although no significant effects were observed on tests of motor performance, tart cherry improved working memory of aged rats. Following behavioral testing, the hippocampus was collected for western/densitometric analysis of inflammatory (GFAP, NOX-2, and COX-2) and autophagy (phosphorylated mTOR, Beclin 1, and p62/SQSTM) markers. Tart cherry supplementation significantly reduced inflammatory markers and improved autophagy function. Daily consumption of tart cherry reduced age-associated inflammation and promoted protein/cellular homeostasis in the hippocampus, along with improvements in working memory. Therefore, addition of tart cherry to the diet may promote healthy aging and/or delay the onset of neurodegenerative diseases.

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Section: Introductionmentioning

confidence: 65%

Section: Dietmentioning

confidence: 99%

Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats

Thangthaeng

Poulose

Gomes

et al. 2016

AGE

Self Cite

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“…The amount of corn in the control diet was adjusted to compensate for the added volume of the coffee powder or caffeine. The control NIH-31 diet was the same as that used in earlier studies in which other foods were found to be beneficial for mitigating brain aging (Youdim et al 2000;Joseph et al 2003;Casadesus et al 2004;Goyarzu et al 2004;Shukitt-Hale et al 2005). The coffee powder, supplied by Kraft Foods Global, Inc. (Northfield, IL, USA), was prepared by lyophilizing brewed coffee.…”

Section: Dietsmentioning

confidence: 99%

Coffee, but not caffeine, has positive effects on cognition and psychomotor behavior in aging

Shukitt‐Hale

Miller

Chu

et al. 2013

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The complex mixture of phytochemicals in fruits and vegetables provides protective health benefits, mainly through additive and/or synergistic effects. The presence of several bioactive compounds, such as polyphenols and caffeine, implicates coffee as a potential nutritional therapeutic in aging. Moderate (three to five cups a day) coffee consumption in humans is associated with a significant decrease in the risk of developing certain chronic diseases. However, the ability of coffee supplementation to improve cognitive function in aged individuals and the effect of the individual components in coffee, such as caffeine, have not been fully evaluated. We fed aged rats (19 months) one of five coffeesupplemented diets (0, 0.165, 0.275, 0.55, and 0.825 % of the diet) for 8 weeks prior to motor and cognitive behavior assessment. Aged rats supplemented with a 0.55 % coffee diet, equivalent to ten cups of coffee, performed better in psychomotor testing (rotarod) and in a working memory task (Morris water maze) compared to aged rats fed a control diet. A diet with 0.55 % coffee appeared to be optimal. The 0.165 % coffeesupplemented group (three cups) showed some improvement in reference memory performance in the Morris water maze. In a subsequent study, the effects of caffeine alone did not account for the performance improvements, showing that the neuroprotective benefits of coffee are not due to caffeine alone, but rather to other bioactive compounds in coffee. Therefore, coffee, in achievable amounts, may reduce both motor and cognitive deficits in aging.

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“…Although the mechanisms by which flavonoids act in the brain remain a source of debate, a substantial number of flavonoid supplementation studies in animal models has provided important clues to their function. Investigations have pointed to many potential mechanisms, including the regulation of oxidative stress signals such as NF-kB (150) , enhancement of neuroprotective stress shock proteins (151) and anti-inflammatory actions through the regulation of the expression of specific inflammatory genes (IL-1b, TNFa) (152) . In the following sections, we will focus on the potential of flavonoids to modulate and influence the molecular architecture responsible for learning and memory in the brain and how such activity may underpin behavioural changes induced by flavonoid-rich diets and pure compounds.…”

Section: The Impact Of Flavonoid-rich Foods On Memory and Learningmentioning

confidence: 99%

Flavonoids as modulators of memory and learning: molecular interactions resulting in behavioural effects

Rendeiro

Guerreiro

et al. 2012

Proc. Nutr. Soc.

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There is considerable interest in the potential of a group of dietary-derived phytochemicals known as flavonoids in modulating neuronal function and thereby influencing memory, learning and cognitive function. The present review begins by detailing the molecular events that underlie the acquisition and consolidation of new memories in the brain in order to provide a critical background to understanding the impact of flavonoid-rich diets or pure flavonoids on memory. Data suggests that despite limited brain bioavailability, dietary supplementation with flavonoid-rich foods, such as blueberry, green tea and Ginkgo biloba lead to significant reversals of age-related deficits on spatial memory and learning. Furthermore, animal and cellular studies suggest that the mechanisms underpinning their ability to induce improvements in memory are linked to the potential of absorbed flavonoids and their metabolites to interact with and modulate critical signalling pathways, transcription factors and gene and/or protein expression which control memory and learning processes in the hippocampus; the brain structure where spatial learning occurs. Overall, current evidence suggests that human translation of these animal investigations are warranted, as are further studies, to better understand the precise cause-and-effect relationship between flavonoid intake and cognitive outputs. Flavonoids: Memory: Learning: HippocampusDiet is an important lifestyle factor, which in recent times has been investigated for its influence on cognitive function and the incidence and onset of neurodegenerative disorders (1,2) . It has long been known that a diet high in saturated fats negatively impacts on cognitive processing and increases the risk of neurological dysfunction in both animals and human subjects (3,4) , while energy restriction (reduction in approximately 30 % energy intake) protects the brain from injury (5,6) . Recently, significant evidence has emerged to indicate that phytochemical-rich foods, and in particular those rich in flavonoids, may reverse agerelated deficits in cognitive function in both animals and human subjects (7)(8)(9) . For example, the PAQUID prospective study examined cognitive performance in 1640 subjects (aged at least 65 years and cognitively normal at baseline) on four occasions over a 10-year-period and found that flavonoid-intake was associated with a significantly better cognitive performance over time (7) (P = 0 . 046). Furthermore, a cross-sectional study examining the relationship between the intake of three common flavonoid-containing foods (chocolate, wine and tea) and cognitive performance in elderly individuals revealed that there was a dose-dependent, positive relationship between the intake of these foods and performance on multiple cognitive outcomes (Kendrick Object Learning Test, Digit Symbol Test, Block Design, Mini-Mental State Examination and Controlled Oral Word Association Test) (10) . More recently, the consumption of dietary flavonoids, especially

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Blueberry Supplemented Diet: Effects on Object Recognition Memory and Nuclear Factor-kappa B Levels in Aged Rats

Cited by 189 publications

References 60 publications

Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats

Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats

Coffee, but not caffeine, has positive effects on cognition and psychomotor behavior in aging

Flavonoids as modulators of memory and learning: molecular interactions resulting in behavioural effects

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