Ontology highlight
ABSTRACT:
SUBMITTER: Kanouchi H
PROVIDER: S-EPMC4778952 | biostudies-literature | 2016
REPOSITORIES: biostudies-literature
Kanouchi Hiroaki H Kakimoto Toshiaki T Nakano Hideya H Suzuki Masahiro M Nakai Yuji Y Shiozaki Kazuhiro K Akikoka Kohei K Otomaru Konosuke K Nagano Masanobu M Matsumoto Mitsuharu M
PloS one 20160304 3
Kurozu is a traditional Japanese rice vinegar. During fermentation and aging of the Kurozu liquid in an earthenware jar over 1 year, a solid residue called Kurozu Moromi is produced. In the present study, we evaluated whether concentrated Kurozu or Kurozu Moromi could ameliorate cognitive dysfunction in the senescence-accelerated P8 mouse. Senescence-accelerated P8 mice were fed 0.25% (w/w) concentrated Kurozu or 0.5% (w/w) Kurozu Moromi for 4 or 25 weeks. Kurozu suppressed cognitive dysfunction ...[more]