Native Antioxidant Probiotic Discovered by Nongjincheong... "Potential for Dementia Prevention Confirmed"

Probiotics Inhibit Brain Deposition of 'Beta-Amyloid,' a Major Cause of Alzheimer's
"Commercialization of Fermented Milk and Cheese Expected to Boost Domestic Milk Consumption"

The Rural Development Administration (RDA) announced on the 25th that the antioxidant lactic acid bacteria recently discovered in milk may have the potential to reduce the risk of dementia. These lactic acid bacteria are said to prevent the accumulation of 'beta-amyloid,' known as a major cause of Alzheimer's disease, in the brain.

The exact mechanism and cause of Alzheimer's disease are not fully understood. However, it is reported that the core mechanism involves the excessive production and accumulation of a small protein called beta-amyloid, which exerts harmful effects.

An RDA official stated, "In the early stages of Alzheimer's disease, iron accumulation and oxidative stress occur, and the increase in the concentration of redox-active iron triggers the deposition of beta-amyloid in the brain." The official added, "Unlike existing overseas treatments that have faced safety controversies, native lactic acid bacteria can be consumed over a long period without burdening the body, making them expected to be a safer preventive method for Alzheimer's disease."

The National Institute of Animal Science has begun developing dairy products using antioxidant lactic acid bacteria. First, lactic acid bacteria with high antioxidant activity, such as iron ion binding capacity, were selected from milk, and together with Gyeongsang National University, their effects were investigated by administering them to Alzheimer's model animals.

In an experiment with Alzheimer's model mice, groups were compared that were given nothing, an Alzheimer's disease treatment drug, the selected lactic acid bacteria, and dairy products containing the selected lactic acid bacteria every other day for three months.

As a result, the group given nothing showed beta-amyloid plaque deposition in brain tissue, while the groups given the selected lactic acid bacteria and dairy products containing them showed a significant reduction in plaque deposition.

In particular, when the selected lactic acid bacteria were administered at high concentrations, plaque deposition decreased by up to 41.7% compared to the group given nothing. Additionally, groups fed fermented milk and cheese containing the selected lactic acid bacteria showed reductions of 31.9% and 36.2%, respectively, confirming that dairy products also have excellent effects in suppressing plaque deposition.

Lim Gi-sun, Director of the National Institute of Animal Science at the RDA, said, "If the native lactic acid bacteria developed this time are utilized, an expansion in the consumption of domestic cheeses and other dairy products is also expected." He added, "Through technology transfer, we will diversify their use in livestock food manufacturing and contribute to public health."

"Eat fresh hay to your heart's content and take responsibility for the development of the dairy industry and the health of the people this year." Wishing that the country's economy will prosper like a cow symbolizing wealth in the new year, and that all citizens will have a healthy year, our reporter Jo Gang-wook is carefully feeding hay to the dairy cows at Gwangjin Farm. (Photo by Lee Jae-moon moon@asiae.co.kr)

This content was produced with the assistance of AI translation services.