Effects of Rice Wine Lees on Cognitive Function in Community-Dwelling Physically Active Older Adults: A Pilot Randomized Controlled Trial

Abstract

Background: Rice wine lees (RWL), a Japanese traditional fermented product, is a rich source of one-carbon metabolism-related nutrients, which may have beneficial effects on cognitive function. Objectives: We aimed to examine the effect of the RWL on cognitive function in community-dwelling physically active older adults. Design: Double-blind, randomized, placebo-controlled study (clinical trial number: UMIN 000027158). Setting: Community-based intervention including assessments conducted at the University of Hyogo and a public liberal arts school in Himeji City, Japan. Participants: A total of 35 community-dwelling older adults (68–80 years) who performed mild exercise before and during the trial were assigned to either the RWL (n=17) or the placebo group (n=18). Intervention: Daily consumption of 50 g RWL powder, which contained one-carbon metabolism-related nutrients, or the placebo powder (made from soy protein and dextrin) for 12 weeks. Both supplements included equivalent amounts of energy and protein. Measurements: Montreal Cognitive Assessment, computerized cognitive function test, and measurements of serum predictive biomarkers (transthyretin, apolipoprotein A1, and complement C3) were conducted at baseline and follow-up. Results: Visual selective attention and serum transthyretin significantly improved in the RWL group, whereas there was no significant change in the placebo group. No significant group difference was observed in the remaining cognitive performance tests. Conclusions: RWL supplements seem to have a few effects on cognitive function in community-dwelling physically active older adults. However, the impact was limited; therefore, further studies with sufficient sample size are warranted to elucidate this issue.

Nutritional status in female patients with nontuberculous mycobacterial lung disease and its association with disease severity

“…To compare anthropometric and nutritional data between female patients with NTM-LD and the general female population, we used our previous survey data as control [15][16][17]. These data were obtained from individuals who attended a weekly stretching class at a public liberal art school in Himeji city.…”

Preparation and characterization of an edible metal–organic framework/rice wine residue composite

“…In conclusion, a facile and environmental-friendly method has been developed to prepare a g-CD-MOF/RWR composite without extra binders. The edibility of g-CD-MOF and rice wine residue has been well demonstrated in the literature, 16,[38][39][40][41][42] demonstrating that the g-CD-MOF/RWR composite is also edible. The growth of g-CD-MOF on rice wine residue is based on the synergetic effect between the two components, rather than a simple physical mixture of two materials.…”