Li, T., Sun, A., Dong, W., Peng, Y., Li, S., Li, Y., ... & Wang, X. (2025). Journal of Dairy Science.
Nervonic acid (NA), a monounsaturated very long-chain fatty acid (C24:1, n-9), is recognized for its role in myelin biosynthesis and neuroprotection. In a recent study, NA-containing modified milk (NA-MM) was developed and evaluated for its ability to mitigate scopolamine-induced memory deficits in mice.
NA was produced via fermentation of MOSO substrate with Rhodotorula toruloides, yielding a yeast extract with 2.39 mg/mL NA. This extract was microencapsulated using whey protein and maltodextrin through high-speed dispersion, high-pressure homogenization, and spray drying, resulting in microcapsules containing 0.513 g/g NA. The final NA-MM formulation comprised 80% milk, 10% NA microcapsules, and functional additives, prepared under controlled heating, emulsification, and sterilization conditions.
Behavioral assays, including Y-maze, novel object recognition, and open field tests, demonstrated significant improvement in cognitive performance after 30 days of NA-MM administration. Biochemical analysis revealed reduced hippocampal oxidative stress through enhanced superoxide dismutase and glutathione peroxidase activity, alongside decreased malondialdehyde levels. NA-MM also modulated the cholinergic system by increasing acetylcholine and reducing acetylcholinesterase activity.
Systemically, NA-MM improved lipid metabolism-lowering serum triglycerides, cholesterol, and LDL while raising HDL-thereby enhancing cerebral microcirculation. Additionally, gut microbiota profiling indicated increased diversity and beneficial compositional shifts.
These findings underscore NA's potential as a functional food ingredient for neuroprotection, with NA-MM offering a novel delivery system for cognitive health enhancement through dietary intervention.