Identification of peptides present in sour milk whey that ameliorate scopolamine-induced memory impairment in mice

Abstract

Cognitive impairment is treated with cholinesterase inhibitors that slow cognitive decline but cause significant adverse effects. Functional foods that improve memory without such effects would therefore be valuable. We reported that unidentified components of sour milk whey produced by fermentations using Lactobacillus helveticus and Saccharomyces cerevisiae improved memory in a mouse model of scopolamine-induced memory impairment. Here, we show that casein-derived peptides were the most active components of orally administered fractions of this milk product. Of five peptides tested, β-casein (residues 73–91) was the most effective for ameliorating scopolamine-induced cognitive deficits, as indicated by a significantly higher percentage of alternations of mice orally administered 0.05 nmol/kg peptide (58.0 ± 9.3%) versus vehicle (51.0 ± 5.8%). This orally active peptide may improve cognitive function of patients with dementia.

Graphical Abstract

Keywords:

• Cognitive impairment
• casein peptides
• Lactobacillus helveticus
• memory
• scopolamine

Disclosure statement

The authors report no potential conflict of interest.