Fermented milk of Lactobacillus helveticus IDCC3801 reduces beta-amyloid and attenuates memory deficit

• Main Authors: Seung-Woo Yeon, Young Sang You, Hyuk-Sang Kwon, Eun Hee Yang, Jung-Su Ryu, Byung Hwa Kang, Jae-Hoon Kang
• Format: Article
• Language: English
• Published: Elsevier 2010-04-01
• Series: Journal of Functional Foods
• Subjects: Alzheimer’s disease; β-Secretase; Amyloid; Probiotic; L. helveticus
• Online Access: http://www.sciencedirect.com/science/article/pii/S175646461000023X

In order to find new application fields for probiotics and their fermented products, we explored fermented milks cultured with various probiotic strains improving amyloid precursor protein (APP) metabolism in Alzheimer’s disease. In cell-based assay using wild type of APP and β-secretase over-expressing cell, the ethanol precipitates of the fermented milk cultured with Lactobacillus helveticus IDCC 3801, induced a strong decrease of APPβ level in amyloidogenic pathway toward β-amyloid production of APP processing. When administered orally to rat, the ethanol precipitate significantly reduced Aβ level in serum. In scopolamine-treated mouse model, the ethanol precipitate also attenuated memory deficit. Taken together, we suggest that the ethanol precipitate from fermented milk with L. helveticus IDCC3801 may improve APP metabolism and memory deficit.