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Three Different Types of β-Glucans Enhance Cognition: The Role of the Gut-Brain Axis

Summary

Researchers tested three types of β-glucans—fiber compounds found in mushrooms, oats, and other foods—to see if they could improve memory in mice. All three types enhanced recognition memory and reduced brain inflammation, while only oat β-glucan significantly changed gut bacteria composition. The findings suggest that different β-glucans may help prevent cognitive decline through different mechanisms involving the gut-brain connection.

Background

Dietary fiber consumption has been positively correlated with cognition in middle-aged and elderly populations. β-glucans, soluble dietary fibers from various sources, have different macrostructures that may exhibit differential effects on the gut-brain axis and cognitive function.

Objective

To compare the effects of three types of β-glucans from mushroom, curdlan, and oat bran—representing β-(1,3)/(1,6)-glucan, β-(1,3)-glucan, and β-(1,3)/(1,4)-glucan respectively—on cognition and parameters of the gut-brain axis in mice.

Results

All three β-glucan supplementations enhanced temporal order recognition memory and increased BDNF and PSD95 in the prefrontal cortex. All three decreased microglia numbers and promoted M2 macrophage polarization in the colon while increasing IL-10. Only oat bran β-glucan altered gut microbiota composition and enhanced intestinal mucus thickness.

Conclusion

Long-term supplementation of β-glucans enhanced recognition memory through improvements in synaptic plasticity and reduced neuroinflammation. β-glucans with different molecular structures exhibit differential actions on synapses, inflammation, and gut microbiota, suggesting appropriate selection based on desired clinical outcomes.
  • Published in:Frontiers in Nutrition,
  • Study Type:Animal Study,
  • Source: PMID: 35308288, DOI: 10.3389/fnut.2022.848930
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