마가목 수피 추출물의 아밀로이드 베타 단백질로 유도된 신경독성에 대한 학습 및 기억력 개선 효과

Abstract

Amyloid beta (Aβ) may be central to the pathogenesis of learning and memory dysfunction in alzheimer's disease. We here assessed the protective effect of 80% (v/v) ethanolic extract of Sorbus commixta bark (SCBE) on amyloid beta (A β)-induced cognitive damage in PC 12 cells and in Sprague Dawley rat. SCBE exerted a protective effect against Aβ-induced neuronal cytotoxicity in neuronal PC12 cells. In Aβ-induced rat, SCBE attenuated short-term learning and memory damage, assessed using passive avoidance test, and long-term memory and spatial learning deficit, assessed using Morris water maze test. In addition, SCBE inhibited the capacity for locomotion damaged by Aβ1-42, determined using vertical pole test and rotarod test. Further, SCBE ameliorated cerebral cholinergic impairment in Sprague Dawley rat by increasing the acetylcholine content and reducing the acetylcholinesterase activity, and reduced lipid peroxide levels in brain tissue. Finally, SCBE attenuated apoptotic cascade, as determined by reduced positive staining in brain tissue in terminal deoxynucleotidyl transferase dUTP nick end labeling assay. This indicated that SCBE ameliorated apoptotic toxicity of brain damaged by Aβ1-42. These findings suggest that SCBE could be used as a potential functional food material to improve cognitive and memory dysfunction in alzheimer's disease. Copyright ? 2022 The Korean Society of Food Preservation.