Identification of a novel dehydroergosterol enhancing microglial anti-inflammatory activity in a dairy product fermented with Penicillium candidum

• Published in: PloS one 2015-03, Vol.10 (3), p.e0116598
• Main Authors: Ano, Yasuhisa, Kutsukake, Toshiko, Hoshi, Ayaka, Yoshida, Aruto, Nakayama, Hiroyuki
• Format: Article
• Language: English
• Subjects: Animal cognition; Animals; Anti-inflammatory agents; Anti-Inflammatory Agents - chemistry; Anti-Inflammatory Agents - pharmacology; Aspergillus; Brain; Camembert cheese; CD11b antigen; CD11b Antigen - metabolism; Cell death; Cells, Cultured; Cheese; Chemical bonds; Chromatography, High Pressure Liquid; Cognitive ability; Cytokines; Dairy products; Dairy Products - analysis; Dairy Products - microbiology; Dementia; Dementia disorders; Disease; Elderly; Elderly people; Epidemiology; Ergosterol; Ergosterol - analogs & derivatives; Ergosterol - chemistry; Ergosterol - pharmacology; Female; Fermentation; Fermented food; Fermented foods; Geriatrics; High-performance liquid chromatography; Humans; Inflammation; Ingestion; Laboratories; Lectins, C-Type - metabolism; Lipids; Liquid chromatography; Mannose-Binding Lectins - metabolism; Mice; Microglia; Microglia - cytology; Microglia - drug effects; Microglia - physiology; Neurogenesis; Neuroprotection; Neurotoxicity; Nonsteroidal anti-inflammatory drugs; Older people; Penicillium; Penicillium - physiology; Penicillium camemberti; Penicillium roqueforti; Physiological aspects; Prevention; Purification; Receptors, Cell Surface - metabolism; Rodents; Sterols; Studies; Tumor necrosis factor-TNF
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0116598

Despite the ever-increasing number of dementia patients worldwide, fundamental therapeutic approaches to treat this disease remain to be established. Preventive approaches such as diet, exercise and learning attract attention. Several epidemiological studies suggest that ingestion of fermented dairy products prevents cognitive decline in the elderly. These reports indicate that specific ingredients in the fermented dairy products elicit an anti-inflammatory or anti-oxidative activity that facilitates neuroprotection. The responsible components remain to be investigated. A number of studies have shown that inflammation caused by microglia is closely related to exaggeration of the pathology and cognitive decline seen in the elderly. Many researchers have proposed that controlling microglial activities could be effective in preventing and possibly curing dementia. In the present study, to elucidate specific compounds that regulate microglial activity from dairy products, repeated purification by HPLC, combined with evaluation using primary microglia, facilitated the identification of dehydroergosterol (DHE) as a novel component of the extract that enhances microglial anti-inflammatory activity. DHE contains three conjugated double bonds in a steroid ring system and is an analogue of ergosterol. Despite their related chemical structures, the anti-inflammatory activity of DHE is markedly stronger than that of ergosterol. P. candidum for camembert cheese produces DHE, but P. Roqueforti for blue cheese and Aspergillus do not. DHE also induces CD11b-positive microglia cells into CD206-positive M2 type microglia. Neurotoxicity and neuronal cell death induced by excessively activated microglia is suppressed by treatment with DHE. Thus, this is the first report to demonstrate that DHE, identified as a responsible compound in dairy products, can induce microglia into a preferable phenotype for our brain environment and can be safely introduced into the body by consumption of dairy products. We believe the uptake of DHE might help to prevent the onset of dementia.