Prevention of diabetes mellitus and Alzheimer dementia via improvement of low interstitial pH by food constituent

2020 Fiscal Year Final Research Report

• Project/Area Number: 18H03182
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Review Section: Basic Section 59040:Nutrition science and health science-related
• Research Institution: Ritsumeikan University
• Principal Investigator: Marunaka Yoshinori 立命館大学, 総合科学技術研究機構, 教授 (00127036)
• Project Period (FY): 2018-04-01 – 2021-03-31
• Keywords: 糖尿病 / アルツハイマー型認知症 / 間質液pH / アミロイドベータ / インスリン抵抗性

Outline of Final Research Achievements

The Alzheimer's dementia onset risk is higher in diabetic persons (DM) than non-diabetic persons, but the cause is unclear. Hypothesis: 1) A decrease in the interstitial fluid liquid pH in DM elevates the activity and expression of Aβ-producing enzymes, β and γ secretases, and diminishes Aβ-degrading enzyme, neprilysin, leading to Aβ accumulations in the brain of DM. 2) A weak acid, carboxylic acid, -containing food intake prevents elevation of blood sugar level and insulin resistance by improving the interstitial fluid pH. Purpose: To clarify the hypothesis mentioned above and choose the food improving the interstitial fluid pH. Result: A weak acid, carboxylic acid, -containing food intake elevated the interstitial fluid pH (improvement) and decreased (improved) accummulation of theAβ in the brain of DM.

Free Research Field

栄養学・健康科学・生理学

Academic Significance and Societal Importance of the Research Achievements

「酸カルボン酸含有食品成分摂取により、間質液pH上昇（改善）がみられ、かつアミロイドベータ蓄積量の低下（改善）がみられ」という本研究の成果は、糖尿病患者におけるインスリン抵抗性発症予防および糖尿病患者で高発するアルツハイマー型認知症発症予防を行うことができる可能性を示している。