Effects Of Goat Milk On Memory Performance, Oxidative Status And Neurotrophic Factors In D-Galactose-Induced Ageing Rat Model
Goat milk is a food of high nutritional value with antioxidant, anti-inflammatory and hepatoprotective activities. Aside from being hypoallergenic, goat milk is easily available and easy to be digested. Several studies reported that dairy consumption may ameliorate cognitive decline, however, to the best of our knowledge, there is no report on the potential association between goat milk intake and memory performance with regards to ageing. Thus, this study aimed to investigate the effects of goat milk on memory performance in D-galactose-induced ageing rats. Oxidative stress biomarkers, nerve-growth factor (NGF) and brain-derived neurotrophic factor (BDNF) concentrations, and histology of medial prefrontal cortex (mPFC) and hippocampus will also be examined. It is hypothesized that goat milk is able to attenuate memory deficits induced by D-galactose via enhancement of mPFC and hippocampal morphology, possibly secondary to reduction in brain oxidative stress and/or up-regulation of NGF and BDNF concentrations.