Bitter Components in Beer Regulate Microglial Inflammation and Prevent Cognitive Decline
- *Corresponding Author:
- Yasuhisa Ano
Central Laboratories for Key Technologies, Kirin Company Ltd
1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
E-mail: [email protected]
Received date: May 12, 2017; Accepted date: June 13, 2017; Published date: June 19, 2017
Citation: Ano Y, Takashima A, Nakayama H (2017) Bitter Components in Beer Regulate Microglial Inflammation and Prevent Cognitive Decline. J Clin Cell Immunol 8:509. doi: 10.4172/2155-9899.1000509
Copyright: © 2017 Ano Y, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Epidemiological studies suggest that moderate consumption of alcoholic beverages can reduce the risk of dementia . Recent work has demonstrated that intake of iso-α-acids, the bitter components in beer; prevent Alzheimer’s disease pathology by regulating microglial function. In a transgenic mouse model of Alzheimer’s disease, iso-α-acid intake led to a significant reduction of Aβ and inflammatory cytokines. In addition, iso-α-acids enhanced microglial phagocytosis of Aβ and induced microglia to an anti-inflammatory M2 type. These findings suggest that iso-α-acid consumption in daily life may be beneficial in preventing dementia.