Research Article Open Access

Fermented Catfish Oil on Cognitive Function

Authors

CORRESPONDING AUTHOR
Iskari Ngadiarti
Jurusan Gizi, Politeknik Kesehatan Kemenkes Jakarta 2, Hang Jebat 3, PO. Box. 8, Indonesia
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Clara M. Kusharto
Departemen Gizi Masyarakat, Institut Pertanian Bogor, Darmaga Campus, Bogor-16680, Indonesia
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Dodik Briawan
Departemen Gizi Masyarakat, Institut Pertanian Bogor, Darmaga Campus, Bogor-16680, Indonesia
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Sri Anna Marliyati
Departemen Gizi Masyarakat, Institut Pertanian Bogor, Darmaga Campus, Bogor-16680, Indonesia
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Dondin Sajuthi
Primate Research Centre, Bogor Agricultural University, Darmaga Campus, Bogor-16680, Indonesia
Published on: August 15, 2013
DOI 10.3923/pjn.2013.827.832
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Abstract

The relationship between fatty acid composition with levels of amyloid beta and tau proteins in the cerebrospinal fluid is not widely known. The aim of this study was to assess the influence of catfish oil (CFO) and fermented catfish oil (FCFO) on cognitive functions (biology markers) aged female cynomolgus monkey (Cynomolgus fascicularis). Twelve aged female Cynomolgus were divided into 4 groups, each were fed with atherogenic iso calory with 0.2% cholesterol and 30% E (12% w/w), 3% from soybean oil, 9% from different fat sources, beeftallow (BFT), catfish oil (CFO), fermented cat fish oil (FCFO) and soybean oil (SBO). Cerebrospinal fluid was taken through suboccipital then kept at 20°C. Cognitive biology markers which were analyzed by using Tau and Aβ42ELISA kits. Changes in level of amyloid beta, tau protein and ratio of tau protein and amyloid beta were not statistically significant in the cynomolgus group four that were fed with BFT, FCFO, CFO and SBO, despite a trend toward increased levels of amyloid beta and decreased level of the tau protein / amyloid beta ratio were found in the group given with FCFO and CFO. In summary, FCFO and CFO intake capable to improve the cognitive function based on biological biomarkers.

Keywords:

Amyloid beta, catfish oil, cognitive function, tau protein

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Ngadiarti, I., Kusharto, C. M., Briawan, D., Marliyati, S. A., & Sajuthi, D. (2013). Fermented Catfish Oil on Cognitive Function. Pakistan Journal of Nutrition, 12(9), 827–832. https://doi.org/10.3923/pjn.2013.827.832
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