RESUMEN
BACKGROUND: Mild cognitive impairment (MCI) is a global-scale issue, due in large part to the rapidly growing elderly population. The main polyphenol contained in coffee beans, chlorogenic acid (CGA), improves attention in healthy individuals. The utility of CGAs for treating MCI, however, has not been evaluated. OBJECTIVE: To determine the effects of continuous CGA intake on cognitive function, especially attention, in patients diagnosed with MCI. METHODS: The study was a randomized controlled crossover trial including 34 patients with MCI. Participants were randomly divided into two groups: Those who first ingested a placebo beverage and those who first ingested an active beverage containing CGAs (553.6âmg/bottle) twice daily for 12 weeks. After a 4-week washout period, the subjects ingested the other beverage (i.e., placebo or active beverage) in the same manner. Endpoint measures included scores on the Japanese version of the Mini-Mental State Examination (MMSE), the Japanese version of the Alzheimer's Disease Assessment Scale-cognitive component (ADAS-cog) testing overall cognitive function, and the Japanese version of the Trail Making Test (TMT-A, TMT-B) testing attention, along with the results of blood tests to evaluate safety. RESULTS: In the TMT-B test, participants had a significantly reduced number of errors while ingesting the CGA beverage as compared with the placebo beverage (pâ<â0.05), although there was no difference in test completion time. Scores in the MMSE, ADAS-cog, and TMT-A did not differ significantly between conditions. CONCLUSION: Continuous intake of CGAs appears to improve attention and executive function among cognitive functions in MCI.
Asunto(s)
Atención/efectos de los fármacos , Ácido Clorogénico/farmacología , Cognición/efectos de los fármacos , Disfunción Cognitiva/tratamiento farmacológico , Función Ejecutiva/efectos de los fármacos , Nootrópicos/farmacología , Anciano , Anciano de 80 o más Años , Ácido Clorogénico/uso terapéutico , Disfunción Cognitiva/psicología , Estudios Cruzados , Femenino , Humanos , Japón , Masculino , Persona de Mediana Edad , Pruebas Neuropsicológicas , Nootrópicos/uso terapéutico , Resultado del TratamientoRESUMEN
(1) Background: Chlorogenic acids (CGAs) have been attracting interest of late, owing to their health benefits. Here, we performed a randomized, double-blind, placebo-controlled trial to investigate whether CGAs improved cognitive function in humans. (2) Methods: Thirty-eight healthy participants were assigned to either the CGA group, which was given CGA-added beverage daily for 16 weeks, or the placebo group. Cognitive functions were assessed using the Japanese version of the CNS Vital Signs (Cognitrax). (3) Results: The CGA group showed significant increase in the Cognitrax domain scores for motor speed, psychomotor speed, and executive function compared with the placebo group, as well as an improvement in the shifting attention test scores. In blood analysis, the CGA group showed increased levels of apolipoprotein A1 and transthyretin, both of which are putative biomarkers for early-stage cognitive decline. (4) Conclusions: These results suggest that CGAs may improve some cognitive functions, which would help in the efficient performance of complex tasks.
Asunto(s)
Ácido Clorogénico/administración & dosificación , Trastornos del Conocimiento/prevención & control , Cognición/efectos de los fármacos , Administración Oral , Anciano , Apolipoproteína A-I/sangre , Bebidas , Biomarcadores/sangre , Trastornos del Conocimiento/sangre , Trastornos del Conocimiento/etiología , Trastornos del Conocimiento/psicología , Suplementos Dietéticos , Método Doble Ciego , Función Ejecutiva/efectos de los fármacos , Femenino , Voluntarios Sanos , Humanos , Masculino , Persona de Mediana Edad , Destreza Motora/efectos de los fármacos , Prealbúmina/metabolismo , Tiempo de Reacción/efectos de los fármacos , Tokio , Regulación hacia ArribaRESUMEN
Monoacylglycerol (MAG) and diacylglycerol (DAG) are minor components of edible fats and oils, and they relate to the quality of these foods. The AOCS official method Cd 11b-91 has been used to determine MAG and DAG contents in fats and oils. There are, however, difficulties in the determination of MAG and DAG using this analytical procedure. Therefore, we improved this method by modifying the trimethylsilyl derivatization procedure and replacing the internal standard (IS) material. In our modified method, TMS-HT (mixture of hexamethyldisilazane and trimethylchlorosilane) was used for derivatization of MAG and DAG, which was followed by liquid-liquid extraction with water and n-hexane solution containing the IS, tricaprin. Using the modified method, we demonstrated superior repeatability in comparison with that of the AOCS method by reducing procedural difficulties. The relative standard deviation of distearin peak areas was 1.8% or 2.9% in the modified method, while it was 5.6% in the AOCS method. In addition, capillary columns, such as DB-1ht and DB-5ht could be used in this method.
Asunto(s)
Cromatografía de Gases/métodos , Grasas Insaturadas en la Dieta/análisis , Grasas de la Dieta/análisis , Diglicéridos/análisis , Monoglicéridos/análisis , Calidad de los Alimentos , Hexanos , Extracción Líquido-Líquido/métodos , Compuestos de Organosilicio , Reproducibilidad de los Resultados , Soluciones , Triglicéridos , Compuestos de Trimetilsililo , AguaRESUMEN
We investigated how preferred and nonpreferred tastes influence the disposition of fat. Adult male Sprague Dawley rats were infused with 5 ml of 20% intralipid through an intragastric catheter and with 0.3 ml of a taste solution through an intraoral catheter. At 120 min postinfusion, plasma concentrations of fat fuels (triglycerides and non-esterified fatty acids) were either unchanged or slightly higher after rats tasted a preferred sweet taste solution (0.125% saccharin +3% glucose) than after they tasted water. They were markedly lower after rats tasted a non-preferred solution-either a bitter solution (0.15% quinine hydrochloride) or a sweet solution that had previously been the conditioned stimulus for lithium-induced taste aversion. The distribution of 14C-triolein mixed with the gastric load was determined at 4 h postinfusion. Rats that received a non-preferred bitter taste had significantly more 14C remaining in the stomach than did those that received a preferred sweet taste. These results suggest that taste hedonics--either unconditioned or conditioned aversive tastes--influence fat disposition by altering gastric emptying.
Asunto(s)
Ácidos Grasos no Esterificados/farmacocinética , Vaciamiento Gástrico/fisiología , Absorción Intestinal/efectos de los fármacos , Gusto/fisiología , Triglicéridos/farmacocinética , Animales , Carbohidratos/administración & dosificación , Carbohidratos/farmacología , Radioisótopos de Carbono/metabolismo , Cateterismo , Ácidos Grasos no Esterificados/sangre , Ácidos Grasos no Esterificados/metabolismo , Masculino , Quinina/administración & dosificación , Quinina/farmacología , Ratas , Triglicéridos/sangre , Triglicéridos/metabolismo , Trioleína/metabolismo , Trioleína/farmacocinéticaRESUMEN
Dietary oils such as corn oil, olive oil, and canola oil, which primarily contain triacylglycerol and small quantities of fatty acids, are highly palatable to animals. In a previous study, we examined the short-term (60 s) licking behavior of mice and observed that they exhibited a high licking response to a low concentration of fatty acid (linoleic acid), which is comparable to that observed for pure corn oil. This finding suggests that fatty acids contribute to the palatability of dietary oils. In order to supplement our knowledge of the fundamental features of fatty acid palatability in the oral cavity, we assessed the licking behavior of BALB/c mice to investigate the palatability of various types of long-chain fatty acids. The mice showed high licking responses to 1% unsaturated 16- and 18-carbon fatty acids (palmitoleic acid, 16:1; oleic acid, 18:1; linoleic acid, 18:2; and linolenic acid, 18:3), low licking responses to 16- and 20-carbon fatty acids (palmitic acid, 16:0 and arachidonic acid, 20:4), and no significant response to saturated fatty acids (stearic acid, 18:0 and arachidic acid, 20:0) or fatty acid derivatives (methyl linoleate and linole alcohol). Additionally, there were differences in the palatability of 18-carbon unsaturated fatty acids at very low concentrations. At fatty acid concentrations of 0.04% and 0.0625%, the mice showed significant preference for linoleic acid and linolenic acid, but not oleic acid, when compared with mineral oil. These results suggest that mice show high licking responses to 16- and 18-carbon unsaturated long-chain fatty acids at low concentrations. Further, we suggest that sensitivity to fatty acids is affected by the saturated state of the fatty acid, carbon chain length, and terminal carboxyl group.
Asunto(s)
Grasas de la Dieta/administración & dosificación , Conducta de Ingestión de Líquido/fisiología , Ácidos Grasos Insaturados/fisiología , Ácidos Grasos/fisiología , Preferencias Alimentarias , Análisis de Varianza , Animales , Relación Dosis-Respuesta a Droga , Ácidos Grasos/administración & dosificación , Ácidos Grasos/química , Ácidos Grasos Insaturados/administración & dosificación , Ácidos Grasos Insaturados/química , Ratones , Ratones Endogámicos BALB CRESUMEN
We investigated the palatability of a low concentration of linoleic acid (LA) in short-term two-bottle choice tests and licking tests. To examine the contribution of gustation, mice were rendered anosmic with olfactory nerve transection surgery and test solutions were prepared using mineral oil (saturated long-chain hydrocarbon) to minimize textural effects. In the two-bottle choice tests between various pairs of different concentrations of corn oil and LA, both anosmic and the sham-operated mice constantly preferred a higher concentration of corn oil and LA. In the licking tests, the initial licking rate for 1% LA was higher than that for mineral oil in anosmic mice. In accordance with the results of the two-bottle choice test, the initial licking rate for corn oil and LA increased in a concentration-dependent manner in both anosmic and sham-operated mice in the licking test, and reached its peak at 100% corn oil and 1% LA. A preference comparison between 1% LA and 100% corn oil showed that anosmic mice preferred 1% LA over 100% corn oil. These results suggest that mice could recognize dietary fat and fatty acid solutions in the oral cavity without any olfactory or textural cues and the fatty acid recognition on their tongues might provide a pivotal cue to how dietary fat is recognized in the oral cavity.
Asunto(s)
Conducta de Elección/fisiología , Conducta de Ingestión de Líquido/fisiología , Preferencias Alimentarias/fisiología , Ácido Linoleico/administración & dosificación , Análisis de Varianza , Animales , Conducta de Elección/efectos de los fármacos , Aceite de Maíz/administración & dosificación , Discriminación en Psicología/efectos de los fármacos , Discriminación en Psicología/fisiología , Relación Dosis-Respuesta a Droga , Conducta de Ingestión de Líquido/efectos de los fármacos , Ingestión de Alimentos/efectos de los fármacos , Ingestión de Alimentos/fisiología , Privación de Alimentos/fisiología , Preferencias Alimentarias/efectos de los fármacos , Ratones , Ratones Endogámicos BALB C , Vías Olfatorias/lesiones , Vías Olfatorias/fisiopatologíaRESUMEN
We investigated the effect of beta-oxidation inhibition on the fat ingestive behavior of BALB/c mice. Intraperitoneal administration to mice of mercaptoacetate, an inhibitor of fatty acid oxidation, significantly suppressed intake of corn oil but not intake of sucrose solution or laboratory chow. To further examine the effect of mercaptoacetate on the acceptability of corn oil in the oral cavity, we examined short-term licking behavior. Mercaptoacetate significantly and specifically decreased the number of licks of corn oil within a 60-s period but did not affect those of a sucrose solution, a monosodium glutamate solution, or mineral oil. In contrast, the administration of 2-deoxyglucose, an inhibitor of glucose metabolism, did not affect the intake or short-term licking counts of any of the tasted solutions. These findings suggest that fat metabolism is involved in the mechanism underlying the oral acceptance of fat as an energy source.
Asunto(s)
Grasas de la Dieta , Complejos Multienzimáticos/antagonistas & inhibidores , Tioglicolatos/farmacología , Animales , Dióxido de Carbono/metabolismo , Aceite de Maíz/metabolismo , Desoxiglucosa/farmacología , Grasas de la Dieta/administración & dosificación , Relación Dosis-Respuesta a Droga , Ingestión de Líquidos/efectos de los fármacos , Preferencias Alimentarias/efectos de los fármacos , Masculino , Ratones , Ratones Endogámicos BALB C , Proteína Trifuncional Mitocondrial , Oxidación-ReducciónRESUMEN
Free fatty acids (FFAs) were reported to be recognized in the oral cavity and possibly involved in fatty foods recognition. To understand the importance of oil recognition in the oral cavity, we investigated the effect of various concentrations of a fatty acid or corn oil on fluid intake as well as mice's preferences in a two-bottle choice test and a licking test. Linoleic acid (LA), which is a main component of corn oil, was used as a representative FFA. In the two-bottle choice test between a pair of different concentrations of corn oil, the mice consistently adopted the higher concentration of corn oil. In the licking test for corn oil, the licking rates for the serial concentration of corn oils (0, 1, 5, 10 and 100%) were increased in a concentration-dependent manner. On the other hand, in the two-bottle test for a pair of different concentrations of LA (0, 0.125, 0.25 and 1%), 0.25% and 1% LA were preferred to mineral oil, but 0.25% and 1% LA were preferred equally in mice. In the licking test for LA, the mice showed the largest number of initial lickings for the 1% LA, while the licking rates for the high concentration of LA decreased. These results suggest that mice could discriminate the concentration of corn oil and LA in the oral cavity. We also suggest that pure corn oil is a highly preferable solution, while an optimal concentration of LA according to the preferences of mice is a low-range concentration (0.25-1%).