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Cited 1 time in webofscience Cited 2 time in scopus
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Protective Effect of Processed Polygoni multiflori Radix and Its Major Substance during Scopolamine-Induced Cognitive Dysfunctionopen access

Authors
Kim, Ji-HyunKim, Ji HyunHe, Mei TongKim, Su CheolHwa, Kyung PanCho, Kye ManCho, Eun Ju
Issue Date
Feb-2021
Publisher
MDPI
Keywords
processed Polygoni multiflori Radix; 2,3,5,40-tetrahydroxystilbene-2-O-beta-glucoside; Alzheimer' s disease; cognitive dysfunction
Citation
PROCESSES, v.9, no.2
Indexed
SCIE
SCOPUS
Journal Title
PROCESSES
Volume
9
Number
2
URI
https://scholarworks.bwise.kr/gnu/handle/sw.gnu/4126
DOI
10.3390/pr9020342
ISSN
2227-9717
Abstract
Alzheimer's disease (AD) is the most common cognitive disorder in the elderly population. However, effective pharmacological agents targeting AD have not been developed. The processed Polygoni multiflori Radix (PPM) and its main active substance, 2,3,5,4'-tetrahydroxystilbene-2-O-beta-glucoside (TSG), has received considerable attention, majorly due to its neuroprotective activities against multiple biological activities within the human body. In this study, we provide new evidence on the therapeutic effect of PPM and TSG during cognitive impairment by evaluating the ameliorative potential of PPM and TSG in scopolamine-induced amnesia in ICR mice. PPM (100 or 200 mg/kg) was orally administered during the experimental period (days 1-15), and scopolamine was intraperitoneally injected to induce cognitive deficits during the behavioural test periods (days 8-15). The administration of PPM and TSG significantly improved memory loss and cognitive dysfunction in behavioural tests and regulated the cholinergic function, brain-derived neurotrophic factor, and neural apoptosis. The present study suggests that PPM and TSG improved scopolamine-induced cognitive dysfunction, but further study has to be supported for the clinical application of PPM and TSG for AD prevention and treatment.
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농업생명과학대학 > 식품공학부 > Journal Articles
자연과학대학 > 식품영양학과 > Journal Articles

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Kim, Ji Hyun
자연과학대학 (식품영양학과)
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