Momtazi-Borojeni Amir Abbas, Sadeghi-Aliabadi Hojjat, Rabbani Mohammed, Ghannadi Alireza, Abdollahi Elham
Student Research Committee, Nanotechnology Research Centre, Department of Medical Biotechnology, School of Medicine, Mashhad University of Medical Sciences, Mashhad, I.R. Iran.
Department of Pharmaceutical Chemistry and Isfahan Pharmaceutical Sciences Research Centre, School of Pharmacy and Pharmaceutical Sciences Isfahan University of Medical Sciences, Isfahan, I.R. Iran.
Res Pharm Sci. 2017 Jun;12(3):257-264. doi: 10.4103/1735-5362.207198.
The objective of the present study was to evaluate the cognitive enhancing of pineapple juice and ethanolic extract in scopolamine-induced cognitive deficit mice. The ethanolic extract of pineapple ( (L.) Merr.) was prepared by maceration method and its juice was obtained by a homogenizer. Object recognition task was used to evaluate the mice memory. Exploration time in the first and second trial was recorded. The differences in exploration time between a familiar and a novel object in the second trial were taken as a memory index. Animals were randomly assigned into 15 groups of 6 each including: control group (normal saline + vehicle), positive control group (scopolamine + rivastigmine), seven experimental groups (received scopolamine alone or scopolamine + ethanolic extract of pineapple in different doses), six other experimental groups were treated by ethanolic extract or juice of pineapple in different doses. Scopolamine (100 μL, 1 mg/kg, i.p.) and pineapple juice or extract (50, 75 and 100 mg/kg, i.p.) were administered 40 and 30 min before starting the second trial in the experimental groups. Object discrimination was impaired after scopolamine administration. Results showed that juice and ethanolic extract of pineapple significantly restored object recognition ability in mice treated with scopolamine. These finding suggested that pineapple had a protective role against scopolamine-induced amnesia, indicating its ability in management of cognitive disorders.
本研究的目的是评估菠萝汁和乙醇提取物对东莨菪碱诱导的认知缺陷小鼠的认知增强作用。菠萝（(L.) Merr.）的乙醇提取物采用浸渍法制备，其果汁通过匀浆器获得。采用物体识别任务来评估小鼠的记忆力。记录第一次和第二次试验中的探索时间。第二次试验中熟悉物体和新物体之间探索时间的差异作为记忆指标。将动物随机分为15组，每组6只，包括：对照组（生理盐水+赋形剂）、阳性对照组（东莨菪碱+卡巴拉汀）、七个实验组（单独接受东莨菪碱或不同剂量东莨菪碱+菠萝乙醇提取物），另外六个实验组用不同剂量的菠萝乙醇提取物或果汁处理。在实验组开始第二次试验前40分钟和30分钟分别腹腔注射东莨菪碱（100 μL，1 mg/kg）和菠萝汁或提取物（50、75和100 mg/kg）。给予东莨菪碱后物体辨别能力受损。结果表明，菠萝汁和乙醇提取物能显著恢复经东莨菪碱处理小鼠的物体识别能力。这些发现表明，菠萝对东莨菪碱诱导的失忆具有保护作用，表明其在管理认知障碍方面的能力。
