{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/105769"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/105769","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"The role of oligosaccharides in cognitive development","abstract":"Not all mothers are able to breastfeed and there is significant evidence demonstrating breastfed infants outperform their formula-fed peers in cognitive development. Beyond the disparity between these two populations, human milk is one of the most complex foods, acting as the sole source of nutrition for infants and containing thousands of bioactive components. One of these components, the third highest by dry matter content, is oligosaccharides. Humans milk contains the most concentrated and diverse number of oligosaccharides than any other mammal known. They function to enhance immunity, protect against pathogens, and potentially stimulate brain development. The mechanisms by which these indigestible and fermentable carbohydrates impact the brain is largely unknown, however. Reports from rodent research suggest oligosaccharides in milk can improve memory and protect against anxiety. To investigate these possible effects, we used the pig as an animal model. The pig is a large animal with strikingly similar neuroanatomy and gastrointestinal physiology to the human. We demonstrate that the pig can be used to investigate the development of recognition memory and use this to explore the impact of various oligosaccharides on cognitive development. Ultimately, we demonstrate a relationship between fermentative metabolites of oligosaccharides, volatile fatty acids, and recognition memory. This relationship may be one of many potential axes within the gut-brain-axis. The results from this body of work should inform future research in the exploration of the gut-brain-axis and may point towards potentials modes of entry for modulation of this system.","abstract_html":"Not all mothers are able to breastfeed and there is significant evidence demonstrating breastfed infants outperform their formula-fed peers in cognitive development. Beyond the disparity between these two populations, human milk is one of the most complex foods, acting as the sole source of nutrition for infants and containing thousands of bioactive components. One of these components, the third highest by dry matter content, is oligosaccharides. Humans milk contains the most concentrated and diverse number of oligosaccharides than any other mammal known. They function to enhance immunity, protect against pathogens, and potentially stimulate brain development. The mechanisms by which these indigestible and fermentable carbohydrates impact the brain is largely unknown, however. Reports from rodent research suggest oligosaccharides in milk can improve memory and protect against anxiety. To investigate these possible effects, we used the pig as an animal model. The pig is a large animal with strikingly similar neuroanatomy and gastrointestinal physiology to the human. We demonstrate that the pig can be used to investigate the development of recognition memory and use this to explore the impact of various oligosaccharides on cognitive development. Ultimately, we demonstrate a relationship between fermentative metabolites of oligosaccharides, volatile fatty acids, and recognition memory. This relationship may be one of many potential axes within the gut-brain-axis. The results from this body of work should inform future research in the exploration of the gut-brain-axis and may point towards potentials modes of entry for modulation of this system.","abstract_has_math":false,"creators":["Fleming, Stephen Andrew"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Neuroscience","degree_department":null,"school":null,"contributors":["Dilger, Ryan N","Khan, Naiman A","Donovan, Sharon M","Butts-Wilmsmeyer, Carolyn J","Berg, Brian M"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2019,"date_issued":"2019-11-26T20:49:17Z","date_published":"2019-11-26T20:49:17Z","updated_at":"2026-07-22T22:24:45Z","subjects":["Nutrition","Brain","Development","Oligosaccharides","Gut","Prebiotic","Pig"],"languages":["en"],"rights":["Copyright 2019 Stephen Fleming"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/105769","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Dilger, Ryan N","Khan, Naiman A","Donovan, Sharon M","Butts-Wilmsmeyer, Carolyn J","Berg, Brian M"]},{"key":"dc:creator","label":"Author","values":["Fleming, Stephen Andrew"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2019-11-26T20:49:17Z","2021-11-27T10:15:33Z","2019-07-09","2019-08"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Neuroscience"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Nutrition","Brain","Development","Oligosaccharides","Gut","Prebiotic","Pig"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2019 Stephen Fleming"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/105769"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Not all mothers are able to breastfeed and there is significant evidence demonstrating breastfed infants outperform their formula-fed peers in cognitive development. Beyond the disparity between these two populations, human milk is one of the most complex foods, acting as the sole source of nutrition for infants and containing thousands of bioactive components. One of these components, the third highest by dry matter content, is oligosaccharides. Humans milk contains the most concentrated and diverse number of oligosaccharides than any other mammal known. They function to enhance immunity, protect against pathogens, and potentially stimulate brain development. The mechanisms by which these indigestible and fermentable carbohydrates impact the brain is largely unknown, however. Reports from rodent research suggest oligosaccharides in milk can improve memory and protect against anxiety. To investigate these possible effects, we used the pig as an animal model. The pig is a large animal with strikingly similar neuroanatomy and gastrointestinal physiology to the human. We demonstrate that the pig can be used to investigate the development of recognition memory and use this to explore the impact of various oligosaccharides on cognitive development. Ultimately, we demonstrate a relationship between fermentative metabolites of oligosaccharides, volatile fatty acids, and recognition memory. This relationship may be one of many potential axes within the gut-brain-axis. The results from this body of work should inform future research in the exploration of the gut-brain-axis and may point towards potentials modes of entry for modulation of this system.","Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2021-08-01","The student, Stephen Fleming, accepted the attached license on 2019-06-27 at 16:17.","The student, Stephen Fleming, submitted this Dissertation for approval on 2019-06-27 at 16:22.","This Dissertation was approved for publication on 2019-07-09 at 11:02.","DSpace SAF Submission Ingestion Package generated from Vireo submission #14101 on 2019-11-26 at 13:03:58","Made available in DSpace on 2019-11-26T20:49:17Z (GMT). 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Beyond the disparity between these two populations, human milk is one of the most complex foods, acting as the sole source of nutrition for infants and containing thousands of bioactive components. One of these components, the third highest by dry matter content, is oligosaccharides. Humans milk contains the most concentrated and diverse number of oligosaccharides than any other mammal known. They function to enhance immunity, protect against pathogens, and potentially stimulate brain development. The mechanisms by which these indigestible and fermentable carbohydrates impact the brain is largely unknown, however. Reports from rodent research suggest oligosaccharides in milk can improve memory and protect against anxiety. To investigate these possible effects, we used the pig as an animal model. The pig is a large animal with strikingly similar neuroanatomy and gastrointestinal physiology to the human. We demonstrate that the pig can be used to investigate the development of recognition memory and use this to explore the impact of various oligosaccharides on cognitive development. Ultimately, we demonstrate a relationship between fermentative metabolites of oligosaccharides, volatile fatty acids, and recognition memory. This relationship may be one of many potential axes within the gut-brain-axis. The results from this body of work should inform future research in the exploration of the gut-brain-axis and may point towards potentials modes of entry for modulation of this system.","Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2021-08-01","The student, Stephen Fleming, accepted the attached license on 2019-06-27 at 16:17.","The student, Stephen Fleming, submitted this Dissertation for approval on 2019-06-27 at 16:22.","This Dissertation was approved for publication on 2019-07-09 at 11:02.","DSpace SAF Submission Ingestion Package generated from Vireo submission #14101 on 2019-11-26 at 13:03:58","Made available in DSpace on 2019-11-26T20:49:17Z (GMT). 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