The number of patients with dementia has been increasing in Japan but the treatment method have not been developed, so the preventive approaches for the dementia in daily life have been gaining the attention. According to the recent epidemiological survey, intakes with dairy products prevent cognitive decline in the elderly. It is reported that glycine-threonine-tryptophan-tyrosine (GTWY) peptide, β-lactolin, derived from β-lactoglobulin, which is rich in dairy products fermented with Penicillium fungi, such as camembert cheese, improves memory impairment via the activation of monoamine system in the brain. It is also reported that enzymatic digests of whey protein (whey peptide) rich in β-lactolin improve memory and attention in healthy adults. On the other hand, the effects of the whey peptide on cognitive function have not been investigated. In this study, to explore infiuences of whey peptide rich in β-lactolin on neuron, we investigated the effects on hippocampal neurogenesis. ICR mice were fed with whey peptide rich in β-lactolin and neurogenesis were evaluated immnohistochemically. The proliferation-specific marker 5-bromo-2′-deoxyuridine (BrdU)-positive cells in the hippocampal dentate gyrus were significantly increased in the group fed with whey peptide than control group. By double staining with DCX or NeuN, it was suggested that BrdU positive cells were neuron. Furthermore, the levels of norepinephrine in hippocampus were significantly increased in the group fed with whey peptide compared with control group. These results suggested that intake with whey peptide rich in β-lactolin increase the norepinephrine in the hippocampus and promote hippocampal neurogenesis, and it was indicated that these effects is associated with the improvement of cognitive function.

　Lactoferrin is a multifunctional protein found in the mammalian milk and is particularly abundant in the colostrum. Large amounts of this protein can be prepared from bovine milk using membrane separation technology. Several studies have reported about the physical and chemical properties, physiological functions, and results of clinical trials related to treatment with bovine lactoferrin. Bovine lactoferrin has also been used as a supplement in several foods as a functional material, which has increased its demand in recent years. This review focuses on the applications of bovine lactoferrin in the health promotion and clinical fields, including treatment with the protein to protect against infection and improve anemia. In addition, we report the findings of our study that include assessments of its potential for inhibiting catechol-O-methyltransferase and the results of a clinical trial that used bovine lactoferrin in an enteral liquid formula to treat bedridden patients.

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