Effects of the fermented Zizyphus jujuba in the amyloid beta(25-35)-induced Alzheimer's disease mouse modelopen access
- Kim, Min Jeong; Jung, Ji Eun; Lee, Sanghyun; Cho, Eun Ju; Kim, Hyun Young
- Issue Date
- KOREAN NUTRITION SOC
- Alzheimer' s disease; amyloid; fermentation; mice; ziziphus
- NUTRITION RESEARCH AND PRACTICE, v.15, no.2, pp.173 - 186
- Journal Title
- NUTRITION RESEARCH AND PRACTICE
- Start Page
- End Page
- BACKGROUD/OBJECTIVES: Alzheimer's disease (AD) is the most common cause of dementia in the elderly. Due to the increased incidence of dementia, there is a corresponding increase concerning the importance of AD. In this study, we investigated the protective effects conferred by Zizyphus jujuba (Zj) and Zizyphus jujuba fermented by yeast (Zj-Y), on cognitive impairment in an AD mouse model. MATERIALS/METHODS: AD was induced by injecting amyloid beta(25-35) (A beta(25-35)) in ICR mice, and subsequently 200 mg/kg Zj or Zj-Y was administered daily for 14 days. The cognitive ability of AD mice was observed through behavioral experiments in T-maze, novel object recognition, and Morris water maze tests. We subsequently measured the levels of malondialdehyde (MDA), nitric oxide (NO), aspartate aminotransferase, and alanine aminotransferase in either tissues or serum. RESULTS: In behavioral tests, deterioration was revealed in the short-and long-term learning and memory functions in the A beta(25-35)-injected control group compared to the normal group, indicating that A beta(25-35) injection impairs cognitive functions. However, administration of Zj and Zj-Y improved cognitive function in mice, as compared to the A beta(25-35)-injected control mice. In addition, the A beta(25-35) induced elevations of MDA and NO in the brain, kidney, and liver were suppressed after exposure to Zj and Zj-Y. Especially, Zj-Y showed stronger scavenging effect against MDA and NO, as compared to Zj. CONCLUSIONS: Results of the present study indicate that Zj-Y exerts a protective effect on cognitive impairment and memory dysfunction, which is exerted by attenuating the oxidative stress induced by A beta(25-35).
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- 자연과학대학 > 식품영양학과 > Journal Articles
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