(P22-065-25) Moderating Effects of Ergothioneine and S-methyl Ergothioneine on the Relationship Between Mushroom Consumption and Cognitive Function in Elderly Singaporeans

Objectives: This study aims to systematically analyze the moderating effects of ergothioneine (ET) and its metabolite S-methyl ergothioneine (S-ET) on the relationship between mushroom intake and cognitive function in an elderly cohort.

Methods: A cross-sectional analysis was conducted using data from 499 elderly participants (aged ≥60 years) from the "Diet and Healthy Ageing Study" in Singapore. Dietary intake was evaluated using a validated Food Frequency Questionnaire (FFQ), focusing on mushroom consumption. Cognitive function was assessed through the Mini-Mental State Examination (MMSE), with scores ≥27 classified as normal and < 27 indicated cognitive impairment. Blood samples were analyzed for plasma ET and S-ET concentrations using high-performance liquid chromatography-mass spectrometry (HPLC-MS/MS). To explore the association between mushroom intake and cognitive impairment, binary logistic regression was employed, adjusting for potential confounding variables. Additionally, moderation analysis was conducted using the SPSS Process macro to evaluate the regulatory roles of ET and S-ET.

Results: Participants who consumed over two servings of mushrooms per week had a markedly lower risk of cognitive impairment (OR=0.421, 95% CI: 0.180-0.986) after adjusting for confounding variables. Although plasma ET and S-ET levels did not significantly predict cognitive impairment independently, their interaction with mushroom intake was significant (ET: β=0.001, p< 0.05; S-ET: β=-0.079, p< 0.05), indicating a moderating effect.

Conclusions: Higher mushroom consumption is associated with a reduced risk of cognitive impairment in the elderly, with this association influenced by levels of ergothioneine and S-methyl ergothioneine. These findings suggest that both ET and S-ET enhance the cognitive protective effects of mushrooms, suggesting a potential dietary strategy for maintaining cognitive health in aging populations.

Funding Sources: The National Medical Research Council of Singapore