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Effects of Rice Wine Lees on Cognitive Function in Community-Dwelling Physically Active Older Adults: A Pilot Randomized Controlled Trial

The Journal of Prevention of Alzheimer's Disease volume 7, pages 95–103 (2020)Cite this article

Abstract

Background

Rice wine lees (RWL), a Japanese traditional fermented product, is a rich source of one-carbon metabolism-related nutrients, which may have beneficial effects on cognitive function.

Objectives

We aimed to examine the effect of the RWL on cognitive function in community-dwelling physically active older adults.

Design

Double-blind, randomized, placebo-controlled study (clinical trial number: UMIN 000027158).

Setting

Community-based intervention including assessments conducted at the University of Hyogo and a public liberal arts school in Himeji City, Japan.

Participants

A total of 35 community-dwelling older adults (68–80 years) who performed mild exercise before and during the trial were assigned to either the RWL (n=17) or the placebo group (n=18).

Intervention

Daily consumption of 50 g RWL powder, which contained one-carbon metabolism-related nutrients, or the placebo powder (made from soy protein and dextrin) for 12 weeks. Both supplements included equivalent amounts of energy and protein.

Measurements

Montreal Cognitive Assessment, computerized cognitive function test, and measurements of serum predictive biomarkers (transthyretin, apolipoprotein A1, and complement C3) were conducted at baseline and follow-up.

Results

Visual selective attention and serum transthyretin significantly improved in the RWL group, whereas there was no significant change in the placebo group. No significant group difference was observed in the remaining cognitive performance tests.

Conclusions

RWL supplements seem to have a few effects on cognitive function in community-dwelling physically active older adults. However, the impact was limited; therefore, further studies with sufficient sample size are warranted to elucidate this issue.

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Acknowledgments

We are grateful to the participants and teachers. We would like to thank S. Suto, T. Kumada, K. Matsubara, H. Sugiyama and H. Suzuki for development of the cognitive function test; K. Kotani for logistic help; T. Akashi, T. Kubodera and M. Tokui for development of the RWL and placebo supplements, and Hakutsuru Sake Brewing Co., Ltd as for the donation of the supplements. S. Hashimoto, K. Miyata, C. Hiromatsu, T. Honda and K. Nagai helped us as research assistant.

Funding

Funding: This research was funded by Cabinet Office, Government of Japan, Cross-ministerial Strategic Innovation Promotion Program (SIP Project ID: 14533567), “Technologies for creating next-generation agriculture, forestry and fisheries” (funding agency: Bio-oriented Technology Research Advancement Institution, NARO).

Author information

Affiliations

  1. Department of Food and Nutritional Science, School of Human Science and Environment, University of Hyogo, 1-1-12 Shinzaike-honcho, Himeji, Hyogo, 670-0092, Japan

    Narumi Nagai, N. Shindo & A. Wada

  2. National Research Institute of Brewing, 7390046, Higashi-Hiroshima, Japan

    H. Izu & T. Fujii

  3. Faculty of Food and Agricultural Sciences, Fukushima University, 9601296, Fukushima, Japan

    T. Fujii

  4. Department of Human Life Science Education, Graduate School of Education, Hiroshima University, 7398524, Higashi-Hiroshima, Japan

    K. Matsubara

  5. Department of Gastronomy Management, Ritsumeikan University, 5258577, Shiga, Japan

    Y. Wada

  6. Division of Preventive Medicine, Clinical Research Institute, National Hospital Organization, Kyoto Medical Center, 6128555, Kyoto, Japan

    N. Sakane

Authors
  1. Narumi Nagai
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  2. N. Shindo
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  3. A. Wada
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  4. H. Izu
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  5. T. Fujii
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  6. K. Matsubara
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  7. Y. Wada
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  8. N. Sakane
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Corresponding author

Correspondence to Narumi Nagai.

Ethics declarations

Conflict of interest: All authors declare no conflicts of interest. The samples used for this trail were not commercial products. The funders and the supplier had no role in the design of the study; in the collection, analyses, or interpretation of data, or in the decision to publish the results.

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Nagai, N., Shindo, N., Wada, A. et al. Effects of Rice Wine Lees on Cognitive Function in Community-Dwelling Physically Active Older Adults: A Pilot Randomized Controlled Trial. J Prev Alzheimers Dis 7, 95–103 (2020). https://doi.org/10.14283/jpad.2019.45

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  • DOI: https://doi.org/10.14283/jpad.2019.45

Key words

  • One-carbon metabolism-related nutrients
  • fermented product
  • cognitive function
  • physically active older adults
  • randomized controlled trial