Camembert, this emblematic cheese of French gastronomy, could well have a big surprise in store. According to a study, its fermented compounds have beneficial effects on memory and cognitive functions.
This discovery, published in Neuroscience Researchto measure light the role of Penicillium camembertia fungus responsible for fermentation cheese. This process produces rare compounds, such as myristamide, which appear to stimulate proteins essential for the proper functioning of the brain. A promising avenue for understanding how diet can influence health cognitive.
The secret of Camembert: a unique fermentation
Camembert is distinguished by its fermentation, orchestrated by the Penicillium camemberti. This fungus produces fatty acid amides, including myristamide, a compound rare in other cheeses. These molecules play a key role in the stimulation neurotrophic factors, key proteins for the growth and repair of brain cells.
Previous studies have already suggested that fermented dairy products may have protective effects on the brain. Camembert, with its specific compounds, could thus position itself as a food with unsuspected cognitive virtues.
Conclusive tests on mice
To evaluate these effects, researchers conducted experiments on male mice, divided into several groups. Each group followed a specific diet for a week, including either Camembert, myristamide, or other similar compounds. The scientists then used two behavioral tests to measure the rodents’ cognitive abilities: the Object Recognition Test (ORT) and the Object Location Test (OLT).
-In the object recognition test (ORT), mice were placed in a space containing two identical objects. After a period of habituation, one of the objects was replaced by a new object. The researchers measured the temps passé by the mice to explore the unknown object, a key indicator of their memory of recognition.
The Object Location Test (OLT) assessed spatial memory. A familiar object was moved into space, and the scientists observed whether the mice spent more time exploring the object in its new position. These two protocols, carefully calibrated, revealed significant improvements in cognitive functions in mice fed Camembert or myristamide.
Promising prospects for humans
Although these results are encouraging, they remain to be confirmed in humans. Previous research has already linked Camembert consumption to cognitive benefits in older adults. However, more studies are needed to understand how these compounds act on the human brain.
Myristamide, in particular, appears to stimulate the production of BDNF, a protein essential for neurogenesis. This discovery opens the way to new dietary approaches to preserve cognitive health, particularly in aging populations.
