Li Fuyi, Kim Mee Ree
Department of Food and Nutrition, Chungnam National University, Daejeon 34134, Korea.
Prev Nutr Food Sci. 2019 Jun;24(2):165-170. doi: 10.3746/pnf.2019.24.2.165. Epub 2019 Jun 30.
This study was performed to investigate the effect of aged black garlic ethyl acetate extract on scopolamine-induced cognitive impairment in mice. Aged garlic ethyl acetate extract (BG) was administrated at a dose of 25 or 50 mg/ kg in scopolamine-induced mice. Cognitive ability was evaluated using a Morris water maze test and a passive avoidance test. BGs (50 mg/kg) shortened the latency time that was increased by scopolamine and increased the platform crossing numbers that was significantly shortened by scopolamine after 5 days training in the Morris water maze test (<0.05). BG (50 mg/kg) also significantly prolonged the latency time in the passive avoidance test (<0.05). Result from biochemical analysis showed that BG increased levels of glutathione, glutathione peroxidase activity, and glutathione reductase activity, whereas BG significantly inhibited lipid peroxidation (<0.05). BG also attenuated cholinergic degradation through inhibiting acetylcholinesterase activity and increasing choline acetyltransferase activity (<0.05). In conclusion, BG protected against scopolamine-induced cognitive impairment through decreasing oxidative damage and regulating cholinergic function in the brains of mice. BG may therefore be a beneficial food for protecting against neurodegeneration such as Alzheimer's disease.
本研究旨在探讨陈酿黑蒜乙酸乙酯提取物对东莨菪碱诱导的小鼠认知障碍的影响。以25或50mg/kg的剂量给东莨菪碱诱导的小鼠灌胃陈酿大蒜乙酸乙酯提取物（BG）。使用莫里斯水迷宫试验和被动回避试验评估认知能力。在莫里斯水迷宫试验中训练5天后，BG（50mg/kg）缩短了由东莨菪碱导致延长的潜伏期，并增加了被东莨菪碱显著缩短的穿越平台次数（<0.05）。BG（50mg/kg）在被动回避试验中也显著延长了潜伏期（<0.05）。生化分析结果表明，BG增加了谷胱甘肽水平、谷胱甘肽过氧化物酶活性和谷胱甘肽还原酶活性，而BG显著抑制了脂质过氧化（<0.05）。BG还通过抑制乙酰胆碱酯酶活性和增加胆碱乙酰转移酶活性减轻了胆碱能降解（<0.05）。总之，BG通过减少氧化损伤和调节小鼠大脑中的胆碱能功能来预防东莨菪碱诱导的认知障碍。因此，BG可能是一种预防如阿尔茨海默病等神经退行性疾病的有益食物。
