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Protective effects of protocatechuic acid against cognitive impairment in an amyloid beta-induced Alzheimer's disease mouse model

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dc.contributor.authorChoi, Jung Ran-
dc.contributor.authorKim, Ji Hyun-
dc.contributor.authorLee, Sanghyun-
dc.contributor.authorCho, Eun Ju-
dc.contributor.authorKim, Hyun Young-
dc.date.accessioned2022-12-26T12:17:49Z-
dc.date.available2022-12-26T12:17:49Z-
dc.date.issued2020-10-
dc.identifier.issn0278-6915-
dc.identifier.issn1873-6351-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/6093-
dc.description.abstractIn this study, we investigated the protective effects of protocatechuic acid (PA) against cognitive impairment in an amyloid-beta (A beta)-induced Alzheimer's disease (AD) mouse model. PA was administered orally for 14 days at 100 and 200 mg/kg/day. To examine effects on cognition, we conducted behavior tests including the T-maze test, novel object recognition, and the Morris water maze test. In addition, we measured lipid pemxidation, nitric oxide (NO) production, and inflammation-related protein expression in mice tissues. The PA-administered group showed more use of novel routes, better novel object recognition, and learning and memory ability compared to the A beta(25-35)-injected mice in the behavior tests. The results indicated that the administration of higher PA protected against cognitive impairment. In addition, the PA-administered groups showed significantly decreased lipid peroxidation and NO production in the brain, kidney, and liver tissues. Furthermore, the PA-administered groups showed attenuated A beta(25-35)-induced neuroinflammation by downregulating inflammatory mediators, inducible nitric oxide synthase and cyclooxygenase-2 in the brain. The results of the present study suggest that PA may be a protective agent against AD.-
dc.language영어-
dc.language.isoENG-
dc.publisherElsevier BV-
dc.titleProtective effects of protocatechuic acid against cognitive impairment in an amyloid beta-induced Alzheimer's disease mouse model-
dc.typeArticle-
dc.publisher.location영국-
dc.identifier.doi10.1016/j.fct.2020.111571-
dc.identifier.scopusid2-s2.0-85088659565-
dc.identifier.wosid000566815000006-
dc.identifier.bibliographicCitationFood and Chemical Toxicology, v.144-
dc.citation.titleFood and Chemical Toxicology-
dc.citation.volume144-
dc.type.docTypeArticle-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaToxicology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryToxicology-
dc.subject.keywordPlusMOMORDICA-CHARANTIA-
dc.subject.keywordPlusNITRIC-OXIDE-
dc.subject.keywordPlusANTIOXIDANT ACTIVITIES-
dc.subject.keywordPlusALPINIA-OXYPHYLLA-
dc.subject.keywordPlusPHENOLIC CONTENTS-
dc.subject.keywordPlusOXIDATIVE STRESS-
dc.subject.keywordPlusKAPPA-B-
dc.subject.keywordPlusMICE-
dc.subject.keywordPlusPROTEIN-
dc.subject.keywordPlusMEMORY-
dc.subject.keywordAuthorAlzheimer's disease-
dc.subject.keywordAuthorAmyloid-beta-
dc.subject.keywordAuthorNeuroinflammation-
dc.subject.keywordAuthorOxidative stress-
dc.subject.keywordAuthorProtocatechuic acid-
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