Liang Chih-Hung, Huang Po-Chang, Mau Jeng-Leun, Chiang Shen-Shih
Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, ROC; Department of Food Science, Tunghai University, No. 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung 40704, Taichung, Taiwan.
Department of Food Science and Biotechnology, National Chung Hsing University, No. 145 Hsing-Da Road, Taichung 40227, Taiwan.
Int J Med Mushrooms. 2020;22(2):145-159. doi: 10.1615/IntJMedMushrooms.2020033766.
One of the major causes of Alzheimer's disease (AD) is oxidative stress, which accelerates β-amyloid peptide (AP) plaque and neurofibrillary tangle accumulation in the brain. Pleurotus eryngii is known to be rich in antioxidants, including ergothioneine, adenosine, and polyphenol, which can reduce oxidative stress-related aging. The aim of this study was to investigate the proximate and functional composition of P. eryngii, and evaluate the cognitive effects of low (LPE), medium (MPE), and high (HPE) P. eryngii dosages in an Aβ-induced Alzheimer's disease C57BL/6J mouse model. Mice fed P. eryngii for six weeks showed no adverse effects on body weight gain, food intake efficiency, serum biochemical parameters, and liver and kidney histopathological features. The relative brain weight was significantly lower in Aβ-injected mice (p < 0.05). Further, P. eryngii was shown to delay brain atrophy. Reference memory behavioral tasks showed that LPE, MPE, and HPE significantly decreased escape latency (49-85%) and distance (53-69%, p < 0.05). Probe and T-maze tasks showed that P. eryngii potently ameliorated memory deficit in mice. An AD pathology index analysis showed that P. eryngii significantly decreased levels of brain phosphorylated τ-protein, Aβ plaque deposition, malondialdehyde, and protein carbonyl (p < 0.05). P. eryngii may therefore promote memory and learning capacity in an Aβ-induced AD mouse model.
阿尔茨海默病（AD）的主要病因之一是氧化应激，它会加速大脑中β-淀粉样肽（AP）斑块和神经原纤维缠结的积累。众所周知，杏鲍菇富含抗氧化剂，包括麦角硫因、腺苷和多酚，这些物质可以减轻与氧化应激相关的衰老。本研究的目的是调查杏鲍菇的近似成分和功能成分，并评估低剂量（LPE）、中剂量（MPE）和高剂量（HPE）杏鲍菇对Aβ诱导的阿尔茨海默病C57BL/6J小鼠模型认知功能的影响。喂食杏鲍菇六周的小鼠在体重增加、食物摄入效率、血清生化参数以及肝脏和肾脏组织病理学特征方面均未显示出不良反应。注射Aβ的小鼠相对脑重量显著降低（p < 0.05）。此外，杏鲍菇被证明可以延缓脑萎缩。参考记忆行为任务表明，LPE、MPE和HPE显著缩短了逃避潜伏期（49 - 85%）和移动距离（53 - 69%，p < 0.05）。探针和T迷宫任务表明，杏鲍菇能有效改善小鼠的记忆缺陷。AD病理学指标分析表明，杏鲍菇显著降低了大脑中磷酸化τ蛋白、Aβ斑块沉积、丙二醛和蛋白质羰基的水平（p < 0.05）。因此，杏鲍菇可能会促进Aβ诱导的AD小鼠模型的记忆和学习能力。
