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한국식품과학회지
→ 한국식품과학회지2019 ; 51(4): 379-392
Protective effect of Gabjubaekmok (Diospyros kaki) extract against amyloid beta (Aβ)-induced cognitive impairment in a mouse model
아밀로이드 베타(amyloid beta)로 유도된 인지장애 마우스 모델에서 갑주백목(Diospyros kaki) 추출물의 인지기능 및 뇌 신경세포 보호 효과
Seul Ki Yoo1, Jong Min Kim1, Seon Kyeong Park1, Jin Yong Kang1, Hye Ju Han1, Hyo Won Park2, Chul-Woo Kim2, Uk Lee2, and Ho Jin Heo1,*
1Division of Applied Life Science (BK21 Plus), Institute of Agriculture and Life Science, Gyeongsang National University, 2Division of Special Forest Products, National Institute of Forest Science
유슬기1·김종민1·박선경1·강진용1·한혜주1·박효원2·김철우2·이욱2·허호진1,*
1경상대학교 응용생명과학부(BK21 plus), 농업생명과학연구원, 2국립산림과학원 산림소득자원연구과
ABSTRACT
The current study investigated the effect of Gabjubaekmok (Diospyros kaki) ethanolic extract (GEE) on H2O2- induced human neuroblastoma MC-IXC cells and amyloid beta (Aβ)1-42-induced ICR (Institute of Cancer Research) mice. GEE showed significant antioxidant activity that was evaluated based on ABTS, DPPH scavenging activity, and inhibition of malondialdehyde (MDA) and acetylcholinesterase activity. Further, GEE inhibited ROS production and increased cell viability in H2O2-induced MC-IXC cells. Administration of GEE ameliorated the cognitive dysfunction on Aβ-induced ICR mice as evaluated using Y-maze, passive avoidance, and Morris water maze tests. Results of ex vivo test using brain tissues showed that, GEE protected the cholinergic system and mitochondrial functions by increasing the levels of antioxidants such as ROS, mitochondrial membrane potential (MMP), and adenosine triphosphate (ATP) against Aβ-induced cognitive dysfunction. Moreover, GEE decreasd the expression levels of apoptosis-related proteins such as TNF-α, p-JNK, p-tau, BAX and caspase 3. While, expression levels of p-Akt and p-GSK3β increased than Aβ group. Finally, gallic acid was identified as the main compound of GEE using high performance liquid chromatography.
KEYWORD
Gabjubaekmok, Diospyros kaki, Neuroprotective effect, Cognitive impairment, Apoptosis
한국식품과학회지 2019 Aug; 51(4): 379 - 392
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