Lactobacillus helveticus–fermented milk improves learning and memory in mice

Abstract

Objectives

To investigate the effects of Calpis sour milk whey, a Lactobacillus helveticus–fermented milk product, on learning and memory.

Methods

We evaluated improvement in scopolamine-induced memory impairment using the spontaneous alternation behaviour test, a measure of short-term memory. We also evaluated learning and working memory in mice using the novel object recognition test, which does not involve primary reinforcement (food or electric shocks). A total of 195 male ddY mice were used in the spontaneous alternation behaviour test and 60 in the novel object recognition test.

Results

Forced orally administered Calpis sour milk whey powder (200 and 2000 mg/kg) significantly improved scopolamine-induced cognitive impairments (P < 0.05 and P < 0.01, respectively) and object recognition memory (2000 mg/kg; P < 0.05).

Discussion

These results suggest that Calpis sour milk whey may be useful for the prevention of neurodegenerative disorders, such as Alzheimer's disease, and enhancing learning and memory in healthy human subjects; however, human clinical studies are necessary.

Keywords:

• Fermented milk
• Lactobacillus helveticus
• Learning
• Memory
• Scopolamine