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Nutr Neurosci. 2015 Jul;18(5):232-40. doi: 10.1179/1476830514Y.0000000122. Epub 2014 Apr 3.

Lactobacillus helveticus-fermented milk improves learning and memory in mice.

Abstract

OBJECTIVES:

To investigate the effects of Calpis sour milk whey, a Lactobacillus helveticus-fermented milk product, on learning and memory.

METHODS:

We evaluated improvement in scopolamine-induced memory impairment using the spontaneous alternation behaviour test, a measure of short-term memory. We also evaluated learning and working memory in mice using the novel object recognition test, which does not involve primary reinforcement (food or electric shocks). A total of 195 male ddY mice were used in the spontaneous alternation behaviour test and 60 in the novel object recognition test.

RESULTS:

Forced orally administered Calpis sour milk whey powder (200 and 2000 mg/kg) significantly improved scopolamine-induced cognitive impairments (P < 0.05 and P < 0.01, respectively) and object recognition memory (2000 mg/kg; P < 0.05).

DISCUSSION:

These results suggest that Calpis sour milk whey may be useful for the prevention of neurodegenerative disorders, such as Alzheimer's disease, and enhancing learning and memory in healthy human subjects; however, human clinical studies are necessary.

KEYWORDS:

Fermented milk; Lactobacillus helveticus; Learning; Memory; Scopolamine

PMID:
24694020
DOI:
10.1179/1476830514Y.0000000122
[Indexed for MEDLINE]

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