To intake sulfur foods increase the ability of learning memory

2016 Fiscal Year Final Research Report

• Project/Area Number: 26560075
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Beppu University
• Principal Investigator: Senba Kazuyo (後藤和代) 別府大学, 食物栄養科学部, 教授 (30381031)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 硫化ガス / 硫黄付加食品

Outline of Final Research Achievements

First, we made the sulfur foods by steaming natural hydrogen sulfide. And then, the finished sulfur foods were analysed by nearinfrared spectroscpy and ICP/MS system.The sulfur foods recognized increasing the amount of sulfur and the Maillard reaction.
Second, to investigate the effect of sulfur foods on a learning memory, we examined the short or long learning memory of mice used by maze task. Mice fed sulfur foods showed increasing long learning memory, short learning memory and locomotor activity. And then, we examined the cell of hippocampus in mice brain. The number of hippocampus cell in a bodian stein were increased, but in other stains, HE, Congo red and Gallyas stains were not changed.

Free Research Field

生化学 食品学　免疫学