In a recent article published in Neuroscience Research, researchers explored the potential benefits of Camembert cheese, particularly its fat content, on memory and brain function in mice. Their findings suggest that a compound in the cheese, known as myristamide, may contribute to improvements in brain functioning by boosting levels of a protein called brain-derived neurotrophic factor (BDNF), which is crucial for cognitive health.
Background
Fermented food products are created when food interacts with microbial enzymes, resulting in the formation of new compounds that aren’t found in the original food items. While traditionally used for preservation, fermented foods are now celebrated for their health benefits. Some researchers even recommend incorporating them into dietary guidelines.
As the global population ages, cognitive decline and dementia have become pressing concerns. Studies indicate that conditions like type 2 diabetes can increase the risk of Alzheimer’s disease, leading to severe brain degeneration. Preventing mild cognitive impairment (MCI) is essential for reducing the risk of dementia.
Certain everyday foods, such as dairy products, are thought to be linked to a reduced risk of Alzheimer’s. Camembert cheese, made from milk fermented with white mold, might be one such food that has the potential to improve brain health and slow cognitive decline, particularly in older adults. However, the exact compounds in Camembert cheese that could contribute to these benefits were not well understood prior to this study.
About the Study
To investigate how Camembert cheese affects cognitive function, researchers conducted experiments on male mice. The mice were divided into two groups: one group was fed a high-fat diet (HFD), while the other group was given HFD along with fatty acid amides from Camembert cheese.
The treatments included cheese itself, as well as specific fatty acids such as myristamide, oleamide, stearamide, and myristic acid. These compounds were administered orally during the final three days of the study.
Cognitive performance was assessed through two tests: the object recognition test (ORT) and the object location test (OLT), which measured the mice’s ability to recognize and remember objects and their locations after exposure. Additionally, the researchers analyzed ribonucleic acid (RNA) from the hippocampus to examine the expression of genes related to neurotrophic factors, proteins critical for brain health.
Findings
Mice typically fed a high-fat diet show reduced cognitive function, but after being given 15 g/kg of Camembert cheese, their cognitive abilities improved. This improvement was evident from the increased time spent approaching novel objects in the ORT.
Researchers also focused on the fatty acid amides found in Camembert cheese. Myristamide, at a dose of 10 mg/kg, significantly enhanced cognitive performance in both the ORT and OLT, making the mice better at recognizing new objects and locations.
Oleamide, another fatty acid amide, produced similar positive effects on cognition. The results were dose-dependent, with higher doses of myristamide yielding even greater improvements. However, myristic acid, a non-amidated fatty acid, did not enhance cognitive function, emphasizing the importance of the amidation process in these effects.
Myristamide administration also led to increased expression of BDNF in the hippocampus, a region of the brain essential for learning and memory. Since BDNF plays a key role in neuroprotection and synaptic formation, this suggests that myristamide enhances cognitive function by promoting neurogenesis.
Conclusions
The study concluded that Camembert cheese and its fatty acid amide content, particularly myristamide, could help reduce memory problems caused by a high-fat diet and promote brain health. Myristamide improved cognitive function in a dose-dependent manner, while non-amidated myristic acid did not show similar benefits, highlighting the crucial role of amidation.
Additionally, myristamide increased hippocampal BDNF levels, which are known to be important for neurogenesis and memory. The improvement in cognitive function observed in the mice suggests that the fatty acid amides in Camembert cheese may work together to support brain health and mitigate cognitive decline.
Further studies are needed to explore the potential long-term effects of Camembert cheese and its components on cognitive health. In human studies, Camembert cheese has been shown to increase neurotrophic factors and reduce amyloid-beta, a protein associated with dementia and Alzheimer’s disease, suggesting its potential for neuroprotection and anti-inflammation.
These findings highlight the cognitive benefits of fermented foods and underscore the importance of compounds like myristamide in improving brain health and combating cognitive decline. Further research is necessary to better understand the mechanisms behind these benefits and their potential applications for human health.
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