Whey Protein Hydrolysate Renovates Age-Related and Scopolamine-Induced Cognitive Impairment

Ning Ding; Hanxiu Meng; Chao Wu; Wallace Yokoyama; Hui Hong; Yongkang Luo; Yuqing Tan

doi:10.3390/nu15051228

Nutrients (Feb 2023)

Whey Protein Hydrolysate Renovates Age-Related and Scopolamine-Induced Cognitive Impairment

Ning Ding,
Hanxiu Meng,
Chao Wu,
Wallace Yokoyama,
Hui Hong,
Yongkang Luo,
Yuqing Tan

Affiliations

Ning Ding: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Hanxiu Meng: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Chao Wu: Research and Development, Hilmar Cheese Company, Hilmar, CA 95324, USA
Wallace Yokoyama: Healthy Processed Foods Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA
Hui Hong: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Yongkang Luo: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Yuqing Tan: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

DOI: https://doi.org/10.3390/nu15051228
Journal volume & issue: Vol. 15, no. 5
p. 1228

Abstract

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Whey protein and its hydrolysates are ubiquitously applied in the food system. However, their effect on cognitive impairment remains unclear. This study aimed to investigate the potential ability of whey protein hydrolysate (WPH) to ameliorate cognitive degeneration. WPH intervention in Crl:CD1 (ICR, Institute for cancer research) mice and aged C57BL/6J mice in a scopolamine-induced cognitive impairment model for 10 days were evaluated. Behavioral tests indicated that WPH intervention improved the cognitive abilities in ICR and aged C57BL/6J mice (p β1-42 level in the brain tissue, and the WPH intervention exhibited a similar therapeutic effect to donepezil in ICR mice. A noticeable reduction occurred in serum Aβ1-42 level of aged mice treated with WPH. The histopathological study of the hippocampus showed that WPH intervention alleviates neuronal damage. Hippocampus proteomic analysis suggested possible mechanisms of WPH action. The relative abundance of Christensenellaceae, a gut microbe related to Alzheimer’s disease, was altered by WPH intervention. This study demonstrated that short-term WPH intake protected against memory impairment induced by scopolamine and aging.

Published in Nutrients

ISSN: 2072-6643 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.mdpi.com/journal/nutrients

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