상세 보기
스트렙토조토신으로 유도된 당뇨 마우스에서 Monascus purpureus을 이용한 발효 쑥의 기억력 개선 효과
- Lee, C.J.;
- Lee, D.S.;
- Kang, J.Y.;
- Kim, J.M.;
- Park, S.K.;
- ... Heo, H.J.;
- 외 5명
SCOPUS
1초록
The effect of Artemisia argyi H. under liquid-state fermentation by Monascus purpureus (AAFM) on cognitive impairments has been studied in a mice model of diabetes-associated cognitive decline induced by streptozotocin (STZ). C57BL/6 mice (9 weeks of age, male) were separated into four groups: a normal control, STZ-induced diabetic mouse group (STZ group), Artemisia argyi H. (AA) 10 group (diabetic mouse+AA 10 mg/kg/day), AAFM 10 group (diabetic mouse+AAFM 10 mg/kg/day). Administration of AA and AAFM significantly improved glucose tolerance, as shown by the intraperitoneal glucose tolerance test (IPGTT), and ameliorated cognitive deficit, as shown by the behavioral tests including passive avoidance, Morris water maze, and Y-maze tests. After behavioral tests, the cholinergic system was examined by assessment of the acetylcholine (ACh) level and acetylcholinesterase (AChE) inhibitory activity, and the antioxidant system was also assessed by measuring malondialdehyde (MDA) and superoxide dismutase (SOD) levels in the brain and liver.
키워드
- 제목
- 스트렙토조토신으로 유도된 당뇨 마우스에서 Monascus purpureus을 이용한 발효 쑥의 기억력 개선 효과
- 제목 (타언어)
- Memory improvement effect of Artemisia argyi H. fermented with Monascus purpureus on streptozotocin-induced diabetic mice
- 저자
- Lee, C.J.; Lee, D.S.; Kang, J.Y.; Kim, J.M.; Park, S.K.; Kang, J.E.; Kwon, B.S.; Park, S.H.; Park, S.B.; Ha, G.-J.; Heo, H.J.
- 발행일
- 2017-10
- 유형
- Article
- 저널명
- 한국식품과학회지
- 권
- 49
- 호
- 5
- 페이지
- 550 ~ 558
- 언어
- KOR
- 출판사
- Korean Society of Food Science and Technology
- 발행국가
- 대한민국
- 분량
- 9 페이지
- ISSN
- P 0367-6293