2022 Fiscal Year Final Research Report
Strategy for dementia prevention based on the gut microbiota-brain axis on cognitive flexibility
| Project/Area Number |
20H00575
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| Research Category |
Grant-in-Aid for Scientific Research (A)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Review Section |
Medium-sized Section 59:Sports sciences, physical education, health sciences, and related fields
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| Research Institution | Kyodo Milk Industry Co., Ltd. |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
坪井 貴司 東京大学, 大学院総合文化研究科, 教授 (80415231)
掛山 正心 早稲田大学, 人間科学学術院, 教授 (30353535)
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| Project Period (FY) |
2020-04-01 – 2023-03-31
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| Keywords | 認知的柔軟性 / 腸内細菌叢 / 腸脳相関 / ホルモン / ポリアミン |
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| Outline of Final Research Achievements |
This study aimed to calrify the relationship between intestinal microbiome and cognitive flexibility, which declines in the early stages of brain aging, through the intestinal microbiome-gut-brain axis.We developed a novel cognitive flexibility test protocol using touchscreen operant system. Using this protocol, we demonstrated that dysbiosis treated by streptomycin induces a decline in cognitive flexibility. We also found that treatment with a mixture of Bifidobacterium animalis subsp. lactis and arginine, which promote the production of intestinal bacterial polyamine, improves cognitive flexibility in mice. Concerning the intestinal microbiome-derived polyamine-related gut-brain axis mechanisms, we found that gut microbiome-derived polyamines are involved in the secretion of GLP-1 and cytokines, which appear to be important factors in the gut-brain axis, and the brain regions where the acquisition of cognitive flexibility causes changes in gene expression.
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| Free Research Field |
食品機能学
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| Academic Significance and Societal Importance of the Research Achievements |
これまであまり研究対象とされて来なかった認知症発症前の可逆的ステージにおいて急激に低下する「認知的柔軟性」を標的とし、それをマウスで定量的に評価できる方法を構築した点は、この分野の今後の研究の発展に大きく貢献できるであろう。
また、認知的柔軟性に腸内細菌叢が関与することを世界に先駆け確認し、その低下を抑制できる食品候補（ビフィズス菌とアルギニンの併用投与）の提示に至った点は、超高齢社会に突入した我が国における認知症予防戦略上、高い意義を有する。
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