4.2 Article

Serine, glutamate, and proline in a high-fat diet exacerbated metabolite reduction-induced memory and cognitive decline

Journal

FOOD FRONTIERS
Volume 4, Issue 2, Pages 883-901

Publisher

WILEY
DOI: 10.1002/fft2.239

Keywords

amino acid; gut-brain axis; meat consumption; memory and cognitive function; metabolism

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Epidemiological studies have shown that excessive consumption of meat may lead to memory loss and cognitive decline. This study found that a high-chicken-protein diet had a negative impact on the enteric nervous system and hippocampal function. The higher levels of serine, glutamate, and proline in the high-chicken-protein diet inhibited amino acid absorption, reduced neurotransmitter levels, and increased hippocampal beta-secretase levels.
Epidemiological studies have shown that excessive consumption of meat may cause memory loss and cognitive decline, but the underlying mechanism is unknown. Here, a high-chicken-protein diet but not a high-pork diet was found to have a markedly negative impact on the enteric nervous system and hippocampal function. Higher serine, glutamate, and proline levels in the high-chicken-protein diet inhibited the absorption capacity of amino acids, reduced the levels of neurotransmitters, and further increased hippocampal beta-secretase levels. Alzheimer's disease mouse model and cell studies confirmed that high-chicken diet-induced changes in the intestinal function further resulted in metabolic disorders with a reduction in L-serine and niacinamide in serum, accumulation of hippocampal beta-amyloid, and eventually aggravated memory and cognitive decline. Our findings highlight the importance of serine, glutamate, and proline as systemic mediators of diet-gut-brain axis homeostasis against memory and cognitive dysfunctions associated with excessive intake of chicken.

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