In this study, experiments on amyloid β peptide-induced mice were performed to provide in vivo evidence on the potential of the blood-brain barrier transportable soy dipeptide, Tyr-Pro, in combating memory impairment. We demonstrated for the first time that oral administration of Tyr-Pro (100 mg/kg, twice a day) in mice for 16 days significantly improved impaired memory by spontaneous alternation and shortened step-through latency in amyloid β-induced mice.
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http://dx.doi.org/10.1038/s41538-020-0067-3 | DOI Listing |
Food Chem
January 2025
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China. Electronic address:
Soy sauce has a rich base of non-volatile substances, but existing studies are insufficient. This study analyzed the metabolites of 19 Chinese commercial soy sauces by UPLC-Orbitrap-MS/MS and GC-Tof-MS derivatization, and detected 674 and 230 kinds of substances, respectively, that could be grouped into 12 different classes of compounds, such as peptides, amino acid derivatives, organic acids, sugars, sugar alcohols, amino acids and so on. For the first time, 215 dipeptides and 91 amino acid derivatives in soy sauce were analyzed in detail and systematically from the perspective of composition and amino acid structure.
View Article and Find Full Text PDFUnlabelled: survives in special autophagic vacuoles that serve as major replicative habitats in human primary gingival epithelial cells (GECs). As an asaccharolytic strict anaerobe, is dependent on amino acids and peptides for nutrient sources. However, it is largely unknown as to metabolic processing under the nutritionally limited intracellular environments such the vacuoles, especially the preferred amino acids and associated-metabolic machineries.
View Article and Find Full Text PDFFood Microbiol
September 2024
University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada; Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, Hubei, China. Electronic address:
Fermentation contributes to the taste and odor of plant cheeses. The selection of functional cultures for the fermentation of plant cheeses, however, is in its infancy. This study aimed to select lactic acid bacteria for ripening of soy and lupin cheese analogues.
View Article and Find Full Text PDFNutrients
February 2024
Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada.
The case-control study by Fowler et al [...
View Article and Find Full Text PDFSci Rep
October 2023
Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Nishi-Ku, Fukuoka, 819-0395, Japan.
The transport and accumulation of orally administered functional food-derived peptides in the brain was not fully explored. Thus, in the present study, we aimed to provide critical evidence regarding brain accumulation of a memory-improving soy dipeptide, Tyr-Pro, following oral administration. Stable isotope-labeled Tyr-Pro (Tyr-[C,N]Pro) was orally administered to male ICR mice at 10 or 100 mg/kg.
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