Tryptophan-related dipeptides in fermented dairy products suppress microglial activation and prevent cognitive decline-Reference-Cited by-同舟云学术

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Tryptophan-related dipeptides in fermented dairy products suppress microglial activation and prevent cognitive decline

Published:2019-05-23 Issue:10 Volume:11 Page:2949-2967
ISSN:1945-4589
Container-title:Aging
language:en
Short-container-title:Aging

Author:

Ano Yasuhisa¹²,Yoshino Yuka¹,Kutsukake Toshiko²,Ohya Rena¹²,Fukuda Takafumi²,Uchida Kazuyuki¹,Takashima Akihiko³,Nakayama Hiroyuki¹

Affiliation:

1. Laboratory of Veterinary Pathology, Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo 113-8657, Japan

2. Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Yokohama-shi, Kanagawa 236-0004, Japan

3. Faculty of Science, Gakushuin University, Toshima-ku, Tokyo 171-8588, Japan

Publisher

Impact Journals, LLC

Subject

Cell Biology,Ageing

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1. Food-derived Trp-rich oligopeptides: Production, bioactivities, and structure-function relationship;Trends in Food Science & Technology;2024-01

2. Dairy Intake and Risk of Cognitive Decline and Dementia: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies;Advances in Nutrition;2024-01

3. A memory-improving dipeptide, Tyr-Pro, can reach the mouse brain after oral administration;Scientific Reports;2023-10-07

4. Dietary Protection against Cognitive Impairment, Neuroinflammation and Oxidative Stress in Alzheimer’s Disease Animal Models of Lipopolysaccharide-Induced Inflammation;International Journal of Molecular Sciences;2023-03-21

5. Rice-memolin, a novel peptide derived from rice bran, improves cognitive function after oral administration in mice;Scientific Reports;2023-02-18

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