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Kurozu  is a traditional Japanese rice vinegar. During fermentation and aging of the  Kurozu  liquid in an earthenware jar over 1 year, a solid residue called  Kurozu Moromi  is produced. In the present study, we evaluated whether concentrated  Kurozu  or  Kurozu Moromi  could ameliorate cognitive dysfunction in the senescence-accelerated P8 mouse. Senescence-accelerated P8 mice were fed 0.25% (w/w) concentrated  Kurozu  or 0.5% (w/w)  Kurozu Moromi  for 4 or 25 weeks.  Kurozu  suppressed cognitive dysfunction and amyloid accumulation in the brain, while  Kurozu Moromi  showed a tendency to ameliorate cognitive dysfunction, but the effect was not significant. We hypothesize that concentrated  Kurozu  has an antioxidant effect; however, the level of lipid peroxidation in the brain did not differ in senescence-accelerated P8 mice. DNA microarray analysis indicated that concentrated  Kurozu  increased HSPA1A mRNA expression, a protein that prevents protein misfolding and aggregation. The increase in HSPA1A expression by  Kurozu  was confirmed using quantitative real-time PCR and immunoblotting methods. The suppression of amyloid accumulation by concentrated  Kurozu  may be associated with HSPA1A induction. However, concentrated  Kurozu  could not increase HSPA1A expression in mouse primary neurons, suggesting it may not directly affect neurons.

The Brewed Rice Vinegar Kurozu Increases HSPA1A Expression and Ameliorates Cognitive Dysfunction in Aged P8 Mice