High-methionine diets induce impaired learning and memory
function,
dementia-like neurodegeneration, and Alzheimer’s disease, while
low-methionine diets improve learning and memory function. We speculated
that variations in intestinal microbiota may mediate these diametrically
opposed effects; thus, this study aimed to verify this hypothesis.
The ICR mice were fed either a low-methionine diet (LM, 0.17% methionine),
normal methionine diet (NM, 0.86% methionine), or high-methionine
diet (HM, 2.58% methionine) for 11 weeks. We found that HM diets damaged
nonspatial recognition memory, working memory, and hippocampus-dependent
spatial memory and induced anxiety-like behaviors in mice. LM diets
improved nonspatial recognition memory and hippocampus-dependent spatial
memory and ameliorated anxiety-like behavior, but the differences
did not reach a significant level. Moreover, HM diets significantly
decreased the abundance of putative short-chain fatty acid (SCFA)-producing
bacteria (Roseburia, Blautia, Faecalibaculum, and Bifidobacterium) and
serotonin-producing bacteria (Turicibacter) and significantly
increased the abundance of proinflammatory bacteria Escherichia–Shigella. Of note, LM diets reversed the results. Consequently, the SCFA
and serotonin levels were significantly decreased with HM diets and
significantly increased with LM diets. Furthermore, HM diets induced
hippocampal oxidative stress and inflammation and selectively downregulated
the hippocampus-dependent memory-related gene expression, whereas
LM diets selectively upregulated the hippocampus-dependent memory-related
gene expression. In conclusion, dietary methionine via dose-dependent
inhibition of SCFA production capacity contributed to a potential
risk of cognitive dysfunction in mice.