The research group led by OKAMOTO Keiichiro, Ph.D. (Associate Professor, Faculty of Dentistry; Cooperating Faculty Member, Sakeology Center), KAKIHARA Yoshito, Ph.D. (Assistant Professor, Faculty of Dentistry; Faculty Member, Sakeology Center), and SATO Tsutomu, Ph.D. (Professor, Faculty of Agriculture; Cooperating Faculty Member, Sakeology Center) has reported for the first time in animal models that repeated administration of agmatine, a component of fermented foods such as sake lees, may reduce anxiety-like behaviors associated with persistent craniofacial inflammation by normalizing inflammation-driven molecules dysregulation in the brain. These findings suggest that daily consumption of rice fermented foods might manage anxiety responses under chronic craniofacial pain conditions through the agmatine’s actions.
The research result was published in “Nutrients.”

[Paper Information]
【Journal】Nutrients 2025, 17(11), 1848
【Title of the paper】Daily Administration of Agmatine Reduced Anxiety-like Behaviors and Neural Responses in the Brains of Male Mice with Persistent Inflammation in the Craniofacial Region
【Authors】Yuya Iwamoto, Kajita Piriyaprasath, Andi Sitti Hajrah Yusuf, Mana Hasegawa, Yoshito Kakihara, Tsutomu Sato, Noritaka Fujii, Kensuke Yamamura, and Keiichiro Okamoto*
*Author to whom correspondence should be addressed
【doi】10.3390/nu17111848