Novel lactopeptides in fermented dairy products improve memory function and cognitive decline

Yasuhisa Ano, Tatsuhiro Ayabe, Toshiko Kutsukake, +7

Neurobiology of Aging

AgingCognitionSocial SciencesAlzheimer's DiseaseDairy Products +16

Theaflavins Improve Memory Impairment and Depression-Like Behavior by Regulating Microglial Activation

Yasuhisa Ano, Rena Ohya, Masahiro Kita, +2

Molecules

Spine LossNeurochemical BiomarkersOxidative StressNeuroinflammationInflammation +17

Tryptophan-related dipeptides in fermented dairy products suppress microglial activation and prevent cognitive decline

Yasuhisa Ano, Yuka Yoshino, Toshiko Kutsukake, +5

Aging

Iso-α-acids, bitter components of beer, prevent obesity-induced cognitive decline

Tatsuhiro Ayabe, Rena Ohya, Keiji Kondô, +1

Scientific Reports

NutritionAgingLipid PeroxidationCaloric RestrictionOxidative Stress +21

β-Eudesmol, an oxygenized sesquiterpene, stimulates appetite via TRPA1 and the autonomic nervous system

Kazuaki Ohara, Takafumi Fukuda, Yuko Ishida, +6

Scientific Reports

β-Lactolin, a Whey-Derived Lacto-Tetrapeptide, Prevents Alzheimer’s Disease Pathologies and Cognitive Decline

Yasuhisa Ano, Rena Ohya, Yuta Takaichi, +4

Journal of Alzheimer s Disease

Tryptophan-Tyrosine Dipeptide, the Core Sequence of β-Lactolin, Improves Memory by Modulating the Dopamine System

Yasuhisa Ano, Tatsuhiro Ayabe, Rena Ohya, +3

Nutrients

Synaptic TransmissionNeurotransmitterCore SequencePeptide ScienceSynaptic Signaling +21

Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve

Tatsuhiro Ayabe, Rena Ohya, Yoshimasa Taniguchi, +3

Scientific Reports

Iso‐α‐acids, the bitter components of beer, improve hippocampus‐dependent memory through vagus nerve activation

Yasuhisa Ano, Ayaka Hoshi, Tatsuhiro Ayabe, +6

The FASEB Journal

Matured Hop Bitter Acids in Beer Improve Lipopolysaccharide-Induced Depression-Like Behavior

Takafumi Fukuda, Rena Ohya, Keiko Kobayashi, +1

Frontiers in Neuroscience