Serum Ceramide Kinase as a Biomarker of Cognitive Functions, and the Effect of Using Two Slimming Dietary Therapies in Obese Middle Aged Females

Maha I. A. Moaty; Suzanne Fouad; Salwa M. El Shebini; Yusr M. I. Kazem; Nihad H. Ahmed; Magda S. Mohamed; Ahmed M. S. Hussein; Atiat M. Arafa; Laila M. Hanna; Salwa T. Tapozada

doi:10.3889/oamjms.2015.030

Authors

Maha I. A. Moaty Nutrition and Food Science Department, National Research Centre, Dokki, Giza
Suzanne Fouad Nutrition and Food Science Department, National Research Centre, Dokki, Giza
Salwa M. El Shebini Nutrition and Food Science Department, National Research Centre, Dokki, Giza
Yusr M. I. Kazem Nutrition and Food Science Department, National Research Centre, Dokki, Giza
Nihad H. Ahmed Nutrition and Food Science Department, National Research Centre, Dokki, Giza
Magda S. Mohamed Nutrition and Food Science Department, National Research Centre, Dokki, Giza
Ahmed M. S. Hussein Food Technology Department, National Research Centre, Dokki, Giza, (Affiliation ID: 60014618)
Atiat M. Arafa Nutrition and Food Science Department, National Research Centre, Dokki, Giza
Laila M. Hanna Nutrition and Food Science Department, National Research Centre, Dokki, Giza
Salwa T. Tapozada Nutrition and Food Science Department, National Research Centre, Dokki, Giza

DOI:

https://doi.org/10.3889/oamjms.2015.030

Keywords:

Cognitive function, ceramide kinase enzyme, obesity, dietary therapy, middle aged females

Abstract

AIM: Highlighting the impact of obesity on mental and cognitive functions using serum ceramide kinase enzyme concentration as a biomarker for cognitive evaluation in the middle aged females, and also targeting to control the obesity and simultaneously postponing the deterioration of the cognitive functions, by implementing two slimming dietary therapies each incorporating different functional ingredients known to boost cognition.

SUBJECTS AND METHODS: Ninety six obese middle aged females, divided into two groups volunteered to follow a low caloric balanced diet combined with two bread supplements composed essentially of barley flour and wheat germ mixed with either 5% turmeric, group (A); or with 5% ginger, group (B) for 4 weeks, phase (1); to be followed by the hypocaloric diet alone for another 4 weeks, phase (2).

RESULTS: By the end of phase (1), the biochemical analysis showed a positive response of the levels of C-peptide and modified homeostatic model assessment of insulin resistance; also increased levels of the serum ceramide kinase enzyme, coupled with improved cognitive functions tests. Improvement of the relevant metabolic profile, fasting blood glucose, blood pressure and the anthropometric measurements was detected.

CONCLUSION: Using dietary therapy supported by special formulas which contain active ingredients succeeded in reducing weight and improving both the metabolic profile and the cognitive functions.

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