Dietary Fish Hydrolysate Improves Memory Performance Through Microglial Signature Remodeling During Aging

Brain aging is characterized by a chronic low-grade inflammation, which significantly impairs cognitive function. Microglial cells, the immunocompetent cells of the brain, present a different phenotype, switching from a homeostatic signature (M0) to a more reactive phenotype called “MGnD” (microglia...

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Autores principales:	Mathilde Chataigner, Céline Lucas, Mathieu Di Miceli, Véronique Pallet, Sophie Laye, Alexis Mehaignerie, Elodie Bouvret, Anne-Laure Dinel, Corinne Joffre
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	n-3 long chain PUFA low molecular weight peptides microglia memory hydrolysate cognitive decline Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/2fac07a6b5dd4002bcbd5dbbcb8d7414
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spelling	oai:doaj.org-article:2fac07a6b5dd4002bcbd5dbbcb8d74142021-11-30T14:08:20ZDietary Fish Hydrolysate Improves Memory Performance Through Microglial Signature Remodeling During Aging2296-861X10.3389/fnut.2021.750292https://doaj.org/article/2fac07a6b5dd4002bcbd5dbbcb8d74142021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fnut.2021.750292/fullhttps://doaj.org/toc/2296-861XBrain aging is characterized by a chronic low-grade inflammation, which significantly impairs cognitive function. Microglial cells, the immunocompetent cells of the brain, present a different phenotype, switching from a homeostatic signature (M0) to a more reactive phenotype called “MGnD” (microglial neurodegenerative phenotype), leading to a high production of pro-inflammatory cytokines. Furthermore, microglial cells can be activated by age-induced gut dysbiosis through the vagus nerve or the modulation of the peripheral immune system. Nutrients, in particular n-3 long chain polyunsaturated fatty acids (LC-PUFAs) and low molecular weight peptides, display powerful immunomodulatory properties, and can thus prevent age-related cognitive decline. The objective of this study was to investigate the effects of n-3 LC-PUFAs and low molecular weight peptides contained in a marine by-product-derived hydrolysate on microglial phenotypes and intestinal permeability and their consequences on cognition in mice. We demonstrated that the hydrolysate supplementation for 8 weeks prevented short- and long-term memory decline during aging. These observations were linked to the modulation of microglial signature. Indeed, the hydrolysate supplementation promoted homeostatic microglial phenotype by increasing TGF-β1 expression and stimulated phagocytosis by increasing Clec7a expression. Moreover, the hydrolysate supplementation promoted anti-inflammatory intestinal pathway and tended to prevent intestinal permeability alteration occurring during aging. Therefore, the fish hydrolysate appears as an interesting candidate to prevent cognitive decline during aging.Mathilde ChataignerMathilde ChataignerCéline LucasMathieu Di MiceliMathieu Di MiceliVéronique PalletSophie LayeAlexis MehaignerieElodie BouvretAnne-Laure DinelAnne-Laure DinelCorinne JoffreFrontiers Media S.A.articlen-3 long chain PUFAlow molecular weight peptidesmicrogliamemoryhydrolysatecognitive declineNutrition. Foods and food supplyTX341-641ENFrontiers in Nutrition, Vol 8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	n-3 long chain PUFA low molecular weight peptides microglia memory hydrolysate cognitive decline Nutrition. Foods and food supply TX341-641
spellingShingle	n-3 long chain PUFA low molecular weight peptides microglia memory hydrolysate cognitive decline Nutrition. Foods and food supply TX341-641 Mathilde Chataigner Mathilde Chataigner Céline Lucas Mathieu Di Miceli Mathieu Di Miceli Véronique Pallet Sophie Laye Alexis Mehaignerie Elodie Bouvret Anne-Laure Dinel Anne-Laure Dinel Corinne Joffre Dietary Fish Hydrolysate Improves Memory Performance Through Microglial Signature Remodeling During Aging
description	Brain aging is characterized by a chronic low-grade inflammation, which significantly impairs cognitive function. Microglial cells, the immunocompetent cells of the brain, present a different phenotype, switching from a homeostatic signature (M0) to a more reactive phenotype called “MGnD” (microglial neurodegenerative phenotype), leading to a high production of pro-inflammatory cytokines. Furthermore, microglial cells can be activated by age-induced gut dysbiosis through the vagus nerve or the modulation of the peripheral immune system. Nutrients, in particular n-3 long chain polyunsaturated fatty acids (LC-PUFAs) and low molecular weight peptides, display powerful immunomodulatory properties, and can thus prevent age-related cognitive decline. The objective of this study was to investigate the effects of n-3 LC-PUFAs and low molecular weight peptides contained in a marine by-product-derived hydrolysate on microglial phenotypes and intestinal permeability and their consequences on cognition in mice. We demonstrated that the hydrolysate supplementation for 8 weeks prevented short- and long-term memory decline during aging. These observations were linked to the modulation of microglial signature. Indeed, the hydrolysate supplementation promoted homeostatic microglial phenotype by increasing TGF-β1 expression and stimulated phagocytosis by increasing Clec7a expression. Moreover, the hydrolysate supplementation promoted anti-inflammatory intestinal pathway and tended to prevent intestinal permeability alteration occurring during aging. Therefore, the fish hydrolysate appears as an interesting candidate to prevent cognitive decline during aging.
format	article
author	Mathilde Chataigner Mathilde Chataigner Céline Lucas Mathieu Di Miceli Mathieu Di Miceli Véronique Pallet Sophie Laye Alexis Mehaignerie Elodie Bouvret Anne-Laure Dinel Anne-Laure Dinel Corinne Joffre
author_facet	Mathilde Chataigner Mathilde Chataigner Céline Lucas Mathieu Di Miceli Mathieu Di Miceli Véronique Pallet Sophie Laye Alexis Mehaignerie Elodie Bouvret Anne-Laure Dinel Anne-Laure Dinel Corinne Joffre
author_sort	Mathilde Chataigner
title	Dietary Fish Hydrolysate Improves Memory Performance Through Microglial Signature Remodeling During Aging
title_short	Dietary Fish Hydrolysate Improves Memory Performance Through Microglial Signature Remodeling During Aging
title_full	Dietary Fish Hydrolysate Improves Memory Performance Through Microglial Signature Remodeling During Aging
title_fullStr	Dietary Fish Hydrolysate Improves Memory Performance Through Microglial Signature Remodeling During Aging
title_full_unstemmed	Dietary Fish Hydrolysate Improves Memory Performance Through Microglial Signature Remodeling During Aging
title_sort	dietary fish hydrolysate improves memory performance through microglial signature remodeling during aging
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/2fac07a6b5dd4002bcbd5dbbcb8d7414
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Dietary Fish Hydrolysate Improves Memory Performance Through Microglial Signature Remodeling During Aging

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