February 14, 2019©
In Wisdom there is a spirit, which is all seeing and penetrates all spirits.
Fermented Dairy Products Prevent Alzheimer’s Due To Oleic Acid Amides
With aged populations growing rapidly around the world, cognitive decline and dementia are becoming an increasing burden. Alzheimer’s disease is a progressive irreversible brain disorder, symptoms of which include memory loss, confusion, impaired judgment and loss of language skills, and the number of affected individuals is rising sharply. Because cognitive function declines in accordance with an accumulation of Amyloid β (Aβ) in the brain, Aβ deposition is a crucial part of the pathology.
Recent pathological and immunological studies revealed that chronic inflammation following Aβ deposition in the brain is closely associated with Alzheimer’s disease pathology. Microglia play unique immunological roles including the removal of apoptotic cells and waste such as Aβ through phagocytosis, as well as host defense against virus infection in the central nervous system. In the Alzheimer’s brain, however, microglia infiltrate the region around the Aβ plaques, become excessively activated, and produce large amounts of inflammatory cytokines and chemokines, such as tumor necrosis factor-α (TNF-α), macrophage inflammatory protein-1α (MIP-1α), reactive oxygen (ROS) and nitric oxide (NO). These products, which are chronically generated by microglia, after Aβ deposition are toxic to neurons and cause neuronal cell death.
Fermented dairy products prevent cognitive decline in the elderly.
Fermented dairy products prevent cognitive decline in the elderly. Studies have demonstrated the preventive effects of dairy products on Alzheimer’s disease and have identified the responsible component. Intake of fermented dairy product had preventive effects on the disease by reducing the accumulation of amyloid β (Aβ) and hippocampal inflammation (TNF-α and MIP-1α production). A search for preventive substances in the fermented dairy product identified oleamide as a novel dual-active component that enhanced microglial Aβ phagocytosis and anti-inflammatory activity towards LPS stimulation in vitro and in vivo.
During the fermentation, oleamide was synthesized from oleic acid, which is an abundant component of general dairy products owing to lipase enzymatic amidation.
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9.
This study has demonstrated the preventive effect of dairy products on Alzheimer’s disease, which was previously reported only epidemiologically. Moreover, oleamide has been identified as an active component of dairy products that is considered to reduce Aβ accumulation via enhanced microglial phagocytosis, and to suppress microglial inflammation after Aβ deposition.
Oleamide synthesized from oleic acid has much higher anti-inflammatory activity than linoleic or linolenic acid.
Fermented dairy products enhance microglial anti-inflammatory activity and phagocytosis.
With ingestion of a fermented dairy product, the deposition of Aβ in the brain was significantly reduced.
Microglia play a crucial role in maintaining the brain environment by removing waste products such as amyloid, aged synapses and apoptotic cells via phagocytosis. Ingredients in fermented dairy product contribute to the activation of microglial phagocytosis, resulting in a reduction of Aβ in the brain.
- Acid Whey (acid whey is abundant in regular yogurt) Reverses Neurodegenerative And Retina Inflammation By Activating CNS Macrophages
Oleic acid is abundant in dairy products
Don’t forget buttermilk (superior anti-oxidant), or the power of grass fed butter dairy products.
As compared with linoleic acid and linolenic acid, oleamide has much higher anti-inflammatory activity. In addition, oleamide was identified as a potent dual-active component capable of enhancing both phagocytosis and anti-inflammatory activity.
Oleamide is also known as an endogenous substance that binds to cannabinoid (CB) receptors as an agonist.
An agonist is a chemical that binds to a receptor and activates the receptor to produce a biological response. Whereas an agonist causes an action, an antagonist blocks the action of the agonist.
No previous studies have reported that dairy products contain oleamide. Oleamide is the amide of oleic acid, and is synthesized from oleic acid and ammonia by enzymatic amidation. Oleic acid is abundant in dairy products, and ammonia is generated during fermentation.
Amidation of oleic acid is crucial for phagocytosis
Oleic acid has no effects on microglia phagocytosis; therefore, amidation of oleic acid must be crucial for this activity. Orally administered oleamide enhanced microglial phagocytosis in the brain.
Oleic Acid Is Necessary For Proper Brain Function And Cancer Protection
What is Oleic Acid?
- Oleic acid is a fatty acid classified as a monounsaturated omega-9 fatty acid that occurs naturally in various animal and vegetable fats and oils.
- One of the most common fats in human breast milk
- Makes up 25% of fat in cow’s milk
Alpha-lactalbumin joins with oleic acid to fight cancer cells (HAMLET)
Myelin is a protective covering or sheath that twists around nerves (neurons), including nerves in the brain. Myelin is made of 70% fat and 30% protein.
Oleic acid is one of the most common fats in myelin.
Oleic acid doesn’t just help synthesize myelin, it is also a cell signaling molecule. Oleic acid regulates cholesterol and lipogenesis (making fat) in the brain.
The ability of whey proteins to increase glutathione concentrations and enhance immunity, along with the discovery of the unique antitumor complex called HAMLET (Human Alpha-lactalbumin Made Lethal to Tumor cells).
- BAMLET is actually shown to be more effective than HAMLET.
BAMLET is (Bovine Alpha-lactalbumin Made Lethal to Tumor cells).
Fermentation provides a hole piercing mechanism through which phagocytosis, autophagy and apoptosis occurs.
Don’t forget the gut is a fermenter via digestion, and you can control that process, it can be either a negative (that produces H2S) or positive fermentation process. Lactose reduces H2S, it does not cause necrosis (uncontrolled cell death)
Trans fats are toxic as they inhibit the stress response induced by saturated fats. Thus, longevity of model organisms is increased by extra supply of the most abundant natural cis-unsaturated fatty acid, oleic acid, but not by that of the most abundant saturated fatty acid, palmitic acid. The well-established, though mechanistically enigmatic toxicity of trans-unsaturated fatty acids may reside in their capacity to abolish cytoprotective stress responses induced by saturated fatty acids.
Natural sources of vitamins are removed from foods via processing, they then fortify them with synthetic forms. Nearly all vitamins found in processed foods or pills are synthetic. Few synthetic forms are bio equivalent.
*Vitamin A palmitate, also called retinyl palmitate or retinol palmitate, is found in animal sources. Daily dietary sources of vitamin A palmitate are found in liver, fish, whole milk, eggs, cheese and butter. Vitamin A palmitate is lost when the fat is removed from these sources. Vitamin A palmitate is also synthetically produced and used to fortify foods such as dairy products that have lost vitamin A palmitate in processing and breakfast cereals.
Autophagy, phagocytosis, apoptosis, and necrosis
Autophagy and phagocytosis are evolutionarily ancient processes functioning in capture and digestion of material found in the cellular interior and exterior, respectively. In their most primordial form, both processes are involved in cellular metabolism and feeding, supplying cells with externally obtained particulate nutrients or using portions of cell’s own cytoplasm to generate essential nutrients and energy at times of starvation. Although autophagy and phagocytosis are treated as completely separate biological phenomena, they are similar and can viewed as different manifestations of a spectrum of related processes. Autophagy is the process of sequestering portions of cellular interior (cytosol and intracellular organelles) into a membranous organelle (autophagosome), whereas phagocystosis is its topological equivalent engaged in sequestering cellular exterior.
The other two types mammalian cell death are apoptosis and necrosis. A particular mode of cell death may predominate, depending of the injury and the type of cell in apoptosis, autophagy and necrosis.
Necrosis is uncontrolled cell death.
*Infant formula causes necrosis. Lactose does not cause necrosis in premature infants.
Why apoptosis is good? Because without apoptosis, 2 tons of bone marrow and lymph nodes and a 16-km intestine would probably accumulate in a human by the age of 8o.
Autophagy is a necessary process to enhance digestion of cellular debris but as keto diets become more popular there are increasing reports of dangerous outcomes associated with such diets including:
- severe malnutrition (symptomatic hair loss)
- severely altered glycemic states leading to ER visits
- electrolyte imbalances
- coma and death
You can induce ketosis for a few hours per day, lose weight and stay safe without the maniacal and complicated guesswork and constant regimen of ketone testing or protein, fat and carb management which can lead to amino acid deficits, an increase in ammonia levels, and other negative outcomes.
It has been shown in 2019 with cross population studies there is no benefit for weight loss in the long term via low carb dieting. In fact, gut microbes and not ketones may account for the anti-seizure effects of the Ketogenic Diet according to a 2019 report. The microbiota of seizure prone children is severely imbalanced as compared to controls. It has also been shown in recent studies that keto diets do not enhance athletic performance. Moderation is key.
How can I increase autophagy with a safe, moderate keto diet?
Oleic acid is a fatty acid classified as a monounsaturated omega-9 fatty acid that occurs naturally in various animal and vegetable fats and oils.
How long to change your fatty acid profile?
In the immune system, almost immediately. Changes will first take place in cells of the immune system that have a lifetime of 2 – 9 days before they are renewed, then in skin cells that have a lifetime of 14 – 20 days, and eventually in red blood cells that have a lifetime of 120 days. Stability in Omega-3 level in blood is achieved after 14 – 16 weeks.
The benefits of oleic acid are many and include reduction of cellular debris and accumulating protein deposits in the brain through phagocytosis, an action occurring due to fermentation of oleic acid. Reduction of inflammation as an anti inflammatory fatty acid as the result of numerous stressors. Oleic acid provides protective effects for nerves, fights cancer, and regulates cholesterol and lipogenesis in the brain.
Today we know that fermentation of fats, sugars and proteins via the healthy microbiota is the process which makes many of these benefits possible leading to a long healthy life. Milk increases phagocytosis, especially in the elderly and especially in cells that don’t function.
As stated by the world’s oldest woman at age 129, fermented milk is her favorite food.
Learn more about autophagy and diet.