Nurmasitoh Titis, Sari Dwi Cahyani Ratna, Partadiredja Ginus
a Department of Physiology, Faculty of Medicine , Universitas Gadjah Mada , Yogyakarta , Indonesia.
b Department of Physiology, Faculty of Medicine , Universitas Islam Indonesia , Yogyakarta , Indonesia.
Drug Chem Toxicol. 2018 Jul;41(3):324-329. doi: 10.1080/01480545.2017.1414833. Epub 2017 Dec 27.
Monosodium glutamate-induced exitotoxicity causes oxidative stress in many brain areas, including the medial prefrontal cortex. The ethanolic garlic (Allium sativum) extract is considered as a neuroprotective substance. The present study aimed at investigating the effects of the ethanolic fermented garlic extract on the working memory and the pyramidal cell number of the medial prefrontal cortex of adolescent male Wistar rats exposed to monosodium glutamate (MSG). Twenty-five rats were randomly divided into five groups. The C- group was given 0.9% NaCl solution. The C + group was given 2 mg/g bw of MSG. The T1, T2, and T3 groups were given MSG and garlic extract (0.0125, 0.025, and 0.05 mg/g bw, respectively). All treatments were conducted for 10 days. The working memory capability of the rats was measured using Y-maze test. The total number of pyramidal cells of the medial prefrontal cortex was estimated using physical fractionator method. The working memory performances of the T1, T2, and T3 groups were significantly better than that of the C + group. There were no significant differences between groups in the estimated total number of pyramidal cell of medial prefrontal cortex. The MSG may not cause the death of neurons, but it may modify neuronal architectures that are sufficient to disrupt memory functions. Black garlic may play a role as an antioxidant agent that prevents the prefrontal cortex from glutamate-induced oxidative stress. It is concluded that the ethanolic fermented garlic extract prevented the working memory impairment following MSG administration.
味精诱导的兴奋性毒性会在包括内侧前额叶皮质在内的许多脑区引发氧化应激。乙醇提取的大蒜提取物被认为是一种神经保护物质。本研究旨在调查乙醇发酵大蒜提取物对暴露于味精（MSG）的青春期雄性Wistar大鼠的工作记忆及内侧前额叶皮质锥体细胞数量的影响。25只大鼠被随机分为五组。C-组给予0.9%氯化钠溶液。C+组给予2mg/g体重的味精。T1、T2和T3组给予味精和大蒜提取物（分别为0.0125、0.025和0.05mg/g体重）。所有处理均进行10天。使用Y迷宫试验测量大鼠的工作记忆能力。采用物理分割法估计内侧前额叶皮质锥体细胞的总数。T1、T2和T3组的工作记忆表现明显优于C+组。内侧前额叶皮质锥体细胞估计总数在各组之间无显著差异。味精可能不会导致神经元死亡，但可能会改变神经元结构，足以破坏记忆功能。黑蒜可能作为抗氧化剂发挥作用，防止前额叶皮质受到谷氨酸诱导的氧化应激。得出的结论是，乙醇发酵大蒜提取物可预防味精给药后出现的工作记忆损害。
