DHA-enriched salmon-konjac emulsion gel improves cognitive function in mice

Cognitive impairment is considered as a neurological deficit, which affects millions of people worldwide. Docosahexaenoic acid (DHA), an essential part of brain cell membranes, is crucial for supporting neural communication and preventing cognitive decline. To address this concern, emulsion fillers comprising salmon myofibrillar protein (SMP), Konjac glucomannan (KGM), and octenyl succinic anhydride (OSA)-starch were used. An DHA-loaded emulsion gel stabilized by OSA-satrch through the modulation of the oil volume fraction was developed to strengthen the structure of SMP gels. The stabilization by the SMP-KGM gel and OSA-starch SMP-KGM (OSA-SMPG) promoted the formation of a compact three-dimensional network structure in the emulsion gel, which resulted in an increased storage modulus, enhanced viscoelastic properties, and good thixotropic behavior. DHA-loaded OSA-SMPG emulsion gel alleviated organ atrophy in mice and reduced escape latency by 48% while improving learning and memory abilities. The total cholesterol level in mouse serum decreased by 32%. In addition, OSA-SMPG alleviated the oxidative stress induced by D-galactose in mice, increased the body's antioxidant defenses, and increased superoxide dismutase levels in brain tissue by 43%. These findings suggest that promising prospects and potential for nutritional intervention in individuals with cognitive impairment are offered by OSA-SMPG.

Journal

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

Year

2026

ISSN

2193-4126

eISSN

2193-4134

DOI

10.1007/s11694-026-04092-5

WoS UID

WOS:001699064300001

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