Effect of a specific food intervention with Tamogitake mushroom, Moringa leaves, or rice bran on intestinal microbiota and cognitive function in elderly Japanese
IntroductionThe large number of elderly patients with dementia and mild cognitive impairment with cognitive decline in Japan has become a social problem. In this study, a food intervention study was conducted to test whether a food intervention approach targeting intestinal microbiota can improve co...
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Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1585111/full |
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| author | Kouta Hatayama Kanako Kono Kana Okuma Hiroaki Masuyama |
| author_facet | Kouta Hatayama Kanako Kono Kana Okuma Hiroaki Masuyama |
| author_sort | Kouta Hatayama |
| collection | DOAJ |
| description | IntroductionThe large number of elderly patients with dementia and mild cognitive impairment with cognitive decline in Japan has become a social problem. In this study, a food intervention study was conducted to test whether a food intervention approach targeting intestinal microbiota can improve cognitive function in elderly Japanese individuals.MethodsJapanese participants (144 males and 87 females) aged 60–79 years were assigned to one of the test food groups: Tamogitake mushroom (Pleurotus cornucopiae var. citrinopileatus), Moringa oleifera Lam. leaves, and rice bran for each sex, respectively. After 4 weeks of pre-observation, each group consumed the test foods for 8 weeks; cognitive function and intestinal microbiota tests were performed after each 4-week period. The intestinal microbiota of each participant was determined by 16S rRNA gene amplicon sequencing.ResultsThe participants were divided into responders (improved cognitive function) and non-responders (no improvement) within each sex group. Responders exhibited variations in intestinal bacteria belonging to specific taxa, including Agathobaculum, Anaerobutyricum, Blautia, Faecalibacterium, Parabacteroides, and Phascolarctobacterium, compared to non-responders, indicating that cognitive function may be improved by changes in specific intestinal bacteria with food intake. However, improvements in cognitive function would require consuming foods suitable for the composition of the intestinal microbiota.ConclusionFood intervention approaches targeting the intestinal microbiota could lead to innovative solutions for improving cognitive function in the elderly. |
| format | Article |
| id | doaj-art-7a6ff4fd755944bfa702ade20d8c3a91 |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-7a6ff4fd755944bfa702ade20d8c3a912025-08-20T03:28:18ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-07-011210.3389/fnut.2025.15851111585111Effect of a specific food intervention with Tamogitake mushroom, Moringa leaves, or rice bran on intestinal microbiota and cognitive function in elderly JapaneseKouta HatayamaKanako KonoKana OkumaHiroaki MasuyamaIntroductionThe large number of elderly patients with dementia and mild cognitive impairment with cognitive decline in Japan has become a social problem. In this study, a food intervention study was conducted to test whether a food intervention approach targeting intestinal microbiota can improve cognitive function in elderly Japanese individuals.MethodsJapanese participants (144 males and 87 females) aged 60–79 years were assigned to one of the test food groups: Tamogitake mushroom (Pleurotus cornucopiae var. citrinopileatus), Moringa oleifera Lam. leaves, and rice bran for each sex, respectively. After 4 weeks of pre-observation, each group consumed the test foods for 8 weeks; cognitive function and intestinal microbiota tests were performed after each 4-week period. The intestinal microbiota of each participant was determined by 16S rRNA gene amplicon sequencing.ResultsThe participants were divided into responders (improved cognitive function) and non-responders (no improvement) within each sex group. Responders exhibited variations in intestinal bacteria belonging to specific taxa, including Agathobaculum, Anaerobutyricum, Blautia, Faecalibacterium, Parabacteroides, and Phascolarctobacterium, compared to non-responders, indicating that cognitive function may be improved by changes in specific intestinal bacteria with food intake. However, improvements in cognitive function would require consuming foods suitable for the composition of the intestinal microbiota.ConclusionFood intervention approaches targeting the intestinal microbiota could lead to innovative solutions for improving cognitive function in the elderly.https://www.frontiersin.org/articles/10.3389/fnut.2025.1585111/fullintestinal microbiotacognitive functionJapanmild cognitive impairmentdementiaTamogitake |
| spellingShingle | Kouta Hatayama Kanako Kono Kana Okuma Hiroaki Masuyama Effect of a specific food intervention with Tamogitake mushroom, Moringa leaves, or rice bran on intestinal microbiota and cognitive function in elderly Japanese Frontiers in Nutrition intestinal microbiota cognitive function Japan mild cognitive impairment dementia Tamogitake |
| title | Effect of a specific food intervention with Tamogitake mushroom, Moringa leaves, or rice bran on intestinal microbiota and cognitive function in elderly Japanese |
| title_full | Effect of a specific food intervention with Tamogitake mushroom, Moringa leaves, or rice bran on intestinal microbiota and cognitive function in elderly Japanese |
| title_fullStr | Effect of a specific food intervention with Tamogitake mushroom, Moringa leaves, or rice bran on intestinal microbiota and cognitive function in elderly Japanese |
| title_full_unstemmed | Effect of a specific food intervention with Tamogitake mushroom, Moringa leaves, or rice bran on intestinal microbiota and cognitive function in elderly Japanese |
| title_short | Effect of a specific food intervention with Tamogitake mushroom, Moringa leaves, or rice bran on intestinal microbiota and cognitive function in elderly Japanese |
| title_sort | effect of a specific food intervention with tamogitake mushroom moringa leaves or rice bran on intestinal microbiota and cognitive function in elderly japanese |
| topic | intestinal microbiota cognitive function Japan mild cognitive impairment dementia Tamogitake |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1585111/full |
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