Prevention of diabetes mellitus and Alzheimer dementia via improvement of low interstitial pH by food constituent
Description: The Alzheimer's dementia onset risk is higher in diabetic persons (DM) than non-diabetic persons, but the cause is unclear. Hypothesis: 1) A decrease in the interstitial fluid liquid pH in DM elevates the activity and expression of Aβ-producing enzymes, β and γ secretases, and diminishes Aβ-degrading enzyme, neprilysin, leading to Aβ accumulations in the brain of DM. 2) A weak acid, carboxylic acid, -containing food intake prevents elevation of blood sugar level and insulin resistance by improving the interstitial fluid pH. Purpose: To clarify the hypothesis mentioned above and choose the food improving the interstitial fluid pH. Result: A weak acid, carboxylic acid, -containing food intake elevated the interstitial fluid pH (improvement) and decreased (improved) accummulation of theAβ in the brain of DM.
Amount: ¥17,420,000
Funding type: research
Funder scheme: Grant-in-Aid for Scientific Research (B)
Start date: 2018-04-01
End date: 2021-03-31
Investigator: Yoshinori Marunaka
Institution: Ritsumeikan University
Funded outputs count: 48
Funder award ID: 18H03182
OpenAlex ID: G140148418