Mitigating effects of plasmalogens on age-related cognitive impairment

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-05 DOI:10.1016/j.jff.2025.106790

Jiale Yu , Jiaqi Su , Yiran Zhang , Ziyu Qiao , Wen Zhang , Ran Bi , Chenhong Shi , Wei Xiong , Fuqing Wang , Ran Wang , Yixuan Li

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引用次数: 0

Abstract

Cognitive impairment associated with aging is a significant and growing concern, and effective therapeutic strategies are urgently needed. In this study, we evaluated the beneficial effects of plasmalogens (PLS), phosphatidylcholine (PC), and phosphatidylserine (PS) on age-associated cognitive decline.

The results showed that PLS improved spatial memory performance by 44.42 % (p < 0.05) and object recognition by 80.32 % (p < 0.05) in D-galactose-induced cognitively impaired mice. In addition, PLS significantly decreased glial fibrillary acidic protein (GFAP)-positive cells in the dentate gyrus (DG) of the hippocampus (p < 0.001). PLS also alleviated neuronal damage and protected against synaptic injury. This result was verified by a 228.01 % increase in PSD-95 expression in the hippocampus (p < 0.05). PLS showed a more prominent role for the mitigation of age-related cognitive impairment compared with PC and PS. The results of this study provide a theoretical foundation for targeted lipid intervention in cognitive impairment.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.