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Neuroprotective effects of Actinidia eriantha cv. Bidan kiwifruit on amyloid beta-induced neuronal damages in PC-12 cells and ICR mice

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dc.contributor.authorCho, Chi Heung-
dc.contributor.authorJung, Young Sung-
dc.contributor.authorKim, Jong Min-
dc.contributor.authorNam, Tae Gyu-
dc.contributor.authorLee, Sang-Hoon-
dc.contributor.authorCho, Hye Sung-
dc.contributor.authorSong, Myoung Chong-
dc.contributor.authorHeo, Ho Jin-
dc.contributor.authorKim, Dae-Ok-
dc.date.accessioned2022-12-26T10:31:06Z-
dc.date.available2022-12-26T10:31:06Z-
dc.date.issued2021-04-
dc.identifier.issn1756-4646-
dc.identifier.issn2214-9414-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/3921-
dc.description.abstractThe positive effects of Actinidia eriantha cv. Bidan extract (AEE) were investigated in terms of improvement in A?1-42-induced cognitive impairment. AEE was shown to have neuroprotective effects, such as reduction in intracellular reactive oxygen species levels and suppression of apoptotic cell death, in neuron-like PC-12 cells. Results of the in vivo experiment showed that AEE at 200 and 1,000 mg/kg body weight/day, and even at 50 mg/ kg body weight/day, reduced impairments in learning and spatial memory in A?1-42-treated ICR mice. Furthermore, the endogenous antioxidant systems (SOD, CAT, and GSH/GSSG) in the mouse brain tissue significantly (p < 0.05) increased by AEE administration compared with the group treated with only A?1-42. In the analysis of UPLC-Q-TOF mass spectrometry, caffeic acid derivatives such as caffeoylquinic acids were identified in AEE. These results suggest that the Bidan kiwifruit is a good source of antioxidant phenolics that hold the potential to improve cognitive function.-
dc.language영어-
dc.language.isoENG-
dc.publisherElsevier BV-
dc.titleNeuroprotective effects of Actinidia eriantha cv. Bidan kiwifruit on amyloid beta-induced neuronal damages in PC-12 cells and ICR mice-
dc.typeArticle-
dc.publisher.location네델란드-
dc.identifier.doi10.1016/j.jff.2021.104398-
dc.identifier.scopusid2-s2.0-85101127108-
dc.identifier.wosid000641380600011-
dc.identifier.bibliographicCitationJournal of Functional Foods, v.79-
dc.citation.titleJournal of Functional Foods-
dc.citation.volume79-
dc.type.docTypeArticle-
dc.description.isOpenAccessY-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaNutrition & Dietetics-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryNutrition & Dietetics-
dc.subject.keywordPlusETHYL-ACETATE FRACTION-
dc.subject.keywordPlusANTIOXIDANT CAPACITY-
dc.subject.keywordPlusALZHEIMERS-DISEASE-
dc.subject.keywordPlusVASCULAR DEMENTIA-
dc.subject.keywordPlusROS-
dc.subject.keywordPlusPOLYPHENOLICS-
dc.subject.keywordPlusIMPAIRMENT-
dc.subject.keywordPlusAPOPTOSIS-
dc.subject.keywordPlusMEMORY-
dc.subject.keywordPlusACID-
dc.subject.keywordAuthorCognitive dysfunction-
dc.subject.keywordAuthorKiwifruit extract-
dc.subject.keywordAuthorMorris water maze-
dc.subject.keywordAuthorPassive avoidance-
dc.subject.keywordAuthorAntioxidant enzyme-
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