With exams looming, I’m sure we’re all too aware of the importance of memory. Although it plays a huge role in our academic career, it is also crucial in everyday life. Memory is how we carry our stories and it shapes our identity.

The part of the brain primarily governing memory is the hippocampus, which converts short term memories into long term ones. From an evolutionary perspective, long-term memories are accessed for decision-making in order to support survival. It may surprise you that a proven way to prevent neurodegeneration in this precious part of our brain is by eating camembert.

“Mice administered the camembert extract had significantly better recognition and spatial memory”

The discovery of camembert’s ability to reduce cognitive decline was made by a group of scientists led by Kohei Kawano. During the fermentation of camembert, a number of compounds are produced, including myristamide (MA) and oleamide (OA). The scientists created a camembert extract that included these compounds. Mice were put on a high fat diet to induce cognitive decline and divided into a test group, which was administered the cheese extract, and a control group. Both groups underwent spatial and recognition memory tests to investigate the effects of camembert on reducing cognitive decline.

The first test was an object recognition test, where mice were placed in a small field with an object (in this case, a wooden block) to familiarise themselves with for a set duration of time before being taken out. An hour later, the mice were placed into the same field for the same duration, but a different object (such as a flask) replaced the wooden block. A greater exploration of the novel object suggested a better recognition memory.

“This brie-lliant discovery could be a key understanding in preventing neurodegenerative diseases”

The second test was an object location test, which had a similar setup. In the first round, mice were placed in the field with two identical objects in different locations. The second time around, one of the identical objects was placed in a different location. Mice with a better spatial memory spent more time exploring the object in the new location. The results showed that mice administered the camembert extract had significantly better recognition and spatial memory. Further tests pinpointed MA to be the most significant contributor to reducing cognitive decline. The group also uncovered that free fatty acids present before fermentation did not produce the same test results. This illustrates the importance of amidation (a chemical reaction happening during the fermentation process) for producing the specific fatty acids that aid better memory.

So what is actually happening here, and what makes amidated fatty acids like MA and OA so important? Based on previous studies, eating fermented cheese can increase the production of brain-derived neurotrophic factor (BDNF). This protein promotes development and presentation of neurons in the hippocampus. Through extraction of BDNF genetic material from the hippocampus and a series of PCR tests, Kawano’s team uncovered that MA specifically increased the production of BDNF. Pretty Kraft-y thinking!

This brie-lliant discovery could be a key understanding in preventing neurodegenerative diseases, such as Alzheimer’s. With an estimated 10 million new cases of dementia per year, the importance of preventative measures and research into neurodegenerative diseases are more valuable than ever.

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