Lauric acid promotes neuronal maturation mediated by astrocytes in primary cortical cultures

Nakajima, Shingo

doi:10.1016/j.heliyon.2020.e03892

Cited by 19 publications

(9 citation statements)

References 41 publications

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“…It has also been reported that MCFAs increase neuronal mitochondrial biosynthesis, leading to increased brain glucose metabolism ( 100 ). In addition, the maintenance and improvement of brain function involves the promotion of neuronal regeneration and maturation, and C10:0 and C12:0 may act as agonists for these processes ( 101 ).…”

Section: Various Clinical Application Studiesmentioning

confidence: 99%

Applications of Medium-Chain Triglycerides in Foods

Watanabe

Tsujino

2022

Front. Nutr.

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In the 1950s, the production of processed fats and oils from coconut oil was popular in the United States. It became necessary to find uses for the medium-chain fatty acids (MCFAs) that were byproducts of the process, and a production method for medium-chain triglycerides (MCTs) was established. At the time of this development, its use as a non-fattening fat was being studied. In the early days MCFAs included fatty acids ranging from hexanoic acid (C6:0) to dodecanoic acid (C12:0), but today their compositions vary among manufacturers and there seems to be no clear definition. MCFAs are more polar than long-chain fatty acids (LCFAs) because of their shorter chain length, and their hydrolysis and absorption properties differ greatly. These differences in physical properties have led, since the 1960s, to the use of MCTs to improve various lipid absorption disorders and malnutrition. More than half a century has passed since MCTs were first used in the medical field. It has been reported that they not only have properties as an energy source, but also have various physiological effects, such as effects on fat and protein metabolism. The enhancement of fat oxidation through ingestion of MCTs has led to interest in the study of body fat reduction and improvement of endurance during exercise. Recently, MCTs have also been shown to promote protein anabolism and inhibit catabolism, and applied research has been conducted into the prevention of frailty in the elderly. In addition, a relatively large ingestion of MCTs can be partially converted into ketone bodies, which can be used as a component of “ketone diets” in the dietary treatment of patients with intractable epilepsy, or in the nutritional support of terminally ill cancer patients. The possibility of improving cognitive function in dementia patients and mild cognitive impairment is also being studied. Obesity due to over-nutrition and lack of exercise, and frailty due to under-nutrition and aging, are major health issues in today's society. MCTs have been studied in relation to these concerns. In this paper we will introduce the results of applied research into the use of MCTs by healthy subjects.

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Section: Various Clinical Application Studiesmentioning

confidence: 99%

Applications of Medium-Chain Triglycerides in Foods

Watanabe

Tsujino

2022

Front. Nutr.

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“…A proof that carbon length matter is that long chain saturated fatty acids (LCSFA) as palmitate was found to stimulate inflammation in macrophages and affect microglial and astrocytic signaling pathways [ 60 , 61 ]. Also, MSCSFA as lauric acid may have beneficial effects on cognition reducing the inflammation induced by LPS in microglia [ 62 ] and regulating the production of cytokines and neurotrophic factors [ 63 ]. In our cohort, a large part of dietary SCSFA-MCSFAs derive from the consumption of dairy products such as yogurt.…”

Section: Discussionmentioning

confidence: 99%

Dietary Fats and Cognitive Status in Italian Middle-Old Adults

et al. 2023

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The increase in life expectancy led to a significant rise in the prevalence of age-related neurological diseases, such as cognitive impairment, dementia, and Alzheimer’s disease. Although genetics certainly play a role, nutrition emerged as a key factor in maintaining optimal cognitive function among older adults. Therefore, the study aimed to investigate whether specific categories and subcategories of dietary fats, based on carbon-chain length, are associated with cognitive status in a cohort of 883 Italian participants over the age of 50. Methods: The intake of total, single class of dietary fat, such as saturated fatty acids (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA), and also single fatty acids grouped according to carbon-chain length, were evaluated by food frequency questionnaires (FFQs). Cognitive health was assessed using the short portable mental status questionnaire (SPMSQ). Results: After adjustment for potential confounding factors subjects with a moderate consumption of both short-chain SFA (for Q2 vs. Q1, OR = 0.23, 95% CI: 0.08, 0.66) and middle-chain SFA specifically lauric acid (C12:0) intake (for Q2 vs. Q1, OR = 0.27, 95% CI: 0.09, 0.77) were less likely to suffer from cognitive impairment. Among single MUFAs, erucic acid (C22:1) intake resulted in an inverse association, in a linear way, with cognitive impairment (for Q4 vs. Q1, OR = 0.04, 95% CI: 0.00, 0.39). Conversely, moderate intake of linoleic acid (C18:2) was associated with cognitive impairment (Q3 vs. Q1, OR = 4.59, 95% CI: 1.51, 13.94). Regarding other PUFAs, individuals consuming moderate intake alpha linolenic acid (C18:3) were less likely to have cognitive impairment (for Q3 vs. Q1, OR = 0.19, 95% CI: 0.06, 0.64). Conclusions: Total SFA intake appeared to be inversely associated with cognitive impairment. Regarding specific subtypes of fatty acids, the results mostly referred to short- and middle-chain SFA. Further studies are needed to validate the results of the present study.

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“…We have found that the black soybean (especially fermented with P. acidilactici US1) has higher amounts of essential and non-essential amino acids that can be used as a good source for the supplementation of amino acids to improve cognitive and psychological functions. We have identified 10 fatty acid and some of them can possess anti-neuro-inflammatory and neuroprotective activity, reduce amyloidosis, and promote neuronal maturation such as α-linolenic acid, linoleic acid (26), oleic acid (27), lauric acid (28), palmitic acid (29), and stearic acid (30). Thus, fermentation of black soybean can effectively inhibit cholinesterase enzymes, inflammatory factors, oxidative stress and can potentially enhance the GABA concentration.…”

Section: Discussionmentioning

confidence: 99%

Effect of Fermentation on the Bioactive Compounds of the Black Soybean and Their Anti-Alzheimer’s Activity

et al. 2022

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Black soybean is one of the nutritious crops and is being used in traditional medicines in Asian countries. In the present study, we fermented black soybean and screened against in vitro Alzheimer’s disease (AD) biomarkers such as cholinesterase enzymes, inflammatory factors, oxidative stress, and presence of γ-aminobutyric acid (GABA) levels. Firstly, we fermented black soybean with different lactic acid bacteria (LABs) and selected the Pediococcus acidilactici as the best LAB on the basis of GABA levels in the fermentate. We have found that black soybean fermented with P. acidilactici significantly inhibited the inflammatory factors (proteinase, protein denaturation, and lipoxygenase) and cholinesterase enzymes than non-fermented samples. An increase in the antioxidant capacity (FRAP, ABTS, and DPPH), anthocyanins, phenolics, flavonoids, and GABA content was also observed in fermented samples. Moreover, UHPLC-ESI-QTOF-MS/MS technique identified 38 bioactive components, including polyphenols, amino acids, and fatty acids. Among identified components, eight bioactive compounds were quantified, and an increase in the concentration of daidzein, genistein, glycitein, (+)-catechin, quercetin, and gallic acid was observed in fermented samples. However, the concentration of rutin and soyasaponin was higher in raw samples. These results indicated that fermentation of black soybean with P. acidilactici is a promising approach that can be used to develop functional foods to inhibit/prevent AD and other neurodegenerative diseases.

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Lauric acid promotes neuronal maturation mediated by astrocytes in primary cortical cultures

Cited by 19 publications

References 41 publications

Applications of Medium-Chain Triglycerides in Foods

Applications of Medium-Chain Triglycerides in Foods

Dietary Fats and Cognitive Status in Italian Middle-Old Adults

Effect of Fermentation on the Bioactive Compounds of the Black Soybean and Their Anti-Alzheimer’s Activity

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