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BMC Complementary Medicine and Therapies
Published in: BMC Complementary Medicine and Therapies 1/2018

Open Access 01-12-2018 | Research article

Highly water pressurized brown rice improves cognitive dysfunction in senescence-accelerated mouse prone 8 and reduces amyloid beta in the brain

Authors: Michiaki Okuda, Yuki Fujita, Takuya Katsube, Hiromasa Tabata, Katsumi Yoshino, Michio Hashimoto, Hachiro Sugimoto

Published in: BMC Complementary Medicine and Therapies | Issue 1/2018

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Abstract

Background

Alzheimer’s disease (AD) is the most common form of dementia and the number of AD patients continues to increase worldwide. Components of the germ layer and bran of Brown rice (BR) help maintain good health and prevent AD. Because the germ layer and bran absorb little water and are very hard and difficult to cook, they are often removed during processing. To solve these problems, in this study, we tried to use a high-pressure (HP) technique.

Methods

We produced the highly water pressurized brown rice (HPBR) by pressurizing BR at 600 MPa, and then we fed it to an AD mouse model, senescence-accelerated mouse prone 8, to investigate the therapeutic effects of HPBR on cognitive dysfunction by Y-maze spatial memory test.

Results

HP treatment increased the water absorbency of BR without nutrient loss. HPBR ameliorated cognitive dysfunction and reduced the levels of amyloid-β, which is a major protein responsible for AD, in the brain.

Conclusions

These results suggest that HPBR is effective for preventing AD.
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Metadata
Title
Highly water pressurized brown rice improves cognitive dysfunction in senescence-accelerated mouse prone 8 and reduces amyloid beta in the brain
Authors
Michiaki Okuda
Yuki Fujita
Takuya Katsube
Hiromasa Tabata
Katsumi Yoshino
Michio Hashimoto
Hachiro Sugimoto
Publication date
01-12-2018
Publisher
BioMed Central
Published in
BMC Complementary Medicine and Therapies / Issue 1/2018
Electronic ISSN: 2662-7671
DOI
https://doi.org/10.1186/s12906-018-2167-z

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