고지방 식이 동물모델에서 스피룰리나(Spirulina platensis)의 기억능력 장애 개선효과

Abstract

The aim of this study was to examine the ameliorating effect of Spirulina platensis (SP) on cognitive dysfunction in high-fat-diet (HFD) mice. Glucose tolerance was evaluated using the intraperitoneal glucose tolerance test (IPGTT). The results showed that the area under the curve (AUC) decreased 20% in the SP group compared to that in the HFD group. The ameliorating effect on HFD-induced learning and memory impairment was investigated using Y-maze and Morris water maze tests. The administration of SP effectively restored learning and memory function compared to that in the HFD group. Using blood serum analysis, liver and kidney function and lipid metabolism-related biomarkers were measured. Generally, administration of SP effectively restored lipid-metabolism by increasing HDLC (HTR) and decreasing LDLC. The antioxidant effects in tissues were also investigated by measuring the superoxide dismutase (SOD) content, oxidized glutathione (GSH)/total GSH ratio, and malondialdehyde (MDA) content, and the administration of SP effectively improved the antioxidant system in the brain and liver tissues. The improvement of cognitive function was confirmed by the inhibitory effect of acetylcholinesterase (AChE) as a biomarker of the cholinergic system, which plays an important role in neurotransmission, and the SP group showed significant inhibition of AChE. Based on these results, SP could be used to improve brain function by ameliorating the HFD condition. ? The Korean Society of Food Preservation. All rights reserved.