Tripathi Smriti, Kumari Uma, Mitra Mazumder Papiya
Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Mesra, Ranchi, India.
Department of Pharmaceutical Sciences, Jharkhand Rai University, Ranchi, India.
J Food Biochem. 2020 Dec;44(12):e13504. doi: 10.1111/jfbc.13504. Epub 2020 Oct 20.
Dementia linked with cognitive impairments is the most prominent indication of Alzheimer's disease (AD). In the current investigation, we have examined the streptozotocin- (STZ) induced cellular toxicity in mouse neuroblastoma (N2A) cells, and Zn with the high-fat diet- (HFD) induced neurotoxicity in mouse brain. These cells and animals were pretreated with apple cider vinegar (ACV), Chrysin, and Rivastigmine to examine their protection against cellular toxicity and neurotoxicity. Experiments have affirmed that pretreatment of ACV, Chrysin, and Rivastigmine has displayed protective outcomes in MTT reduction, tau phosphorylation, amyloid aggregation, attenuated memory impairment as well as oxidative stress, and protected cholinergic hippocampal neurons from degeneration. ACV showed better antioxidant and neuroprotection potential as compared with Chrysin and Rivastigmine. So the existence of excitatory/inhibitory enzymatic activity and higher antioxidant potential indicate that ACV, as a food beverage in a regular diet, could be promising and effective against neurological complications such as AD. PRACTICAL APPLICATIONS: In the Urban lifestyle, HFD and stress are the critical factors of various chronic and prevalent diseases, including diabetes, obesity, cardiovascular, and neurodegenerative disorders like AD. We are already familiar with the multiple benefits of ACV, such as weight loss, antimicrobial activity, diabetes, skin disorders. So in the current research work, we have gauged the effectiveness of ACV against neurological complications in comparison with a synthetic flavonoid (Chrysin) and an anti-Alzheimer's drug (Rivastigmine). To enhance the pragmatic orientation of our results, we have used the ACV in our study, which is readily available in the market for domestic consumption. All the cellular, biochemical, behavioral, and histopathological data revealed that ACV had high antioxidant potential. Our findings suggest that the addition of ACV as a food additive in the daily diet may reduce the threat of multiple neurodegenerative diseases. Therefore, our study could be the precursor of a new pharmacological therapeutic approach via ACV toward cognitive impairments associated with Alzheimer's disease.
与认知障碍相关的痴呆是阿尔茨海默病（AD）最突出的表现。在当前的研究中，我们检测了链脲佐菌素（STZ）诱导的小鼠神经母细胞瘤（N2A）细胞毒性，以及锌与高脂饮食（HFD）诱导的小鼠脑内神经毒性。这些细胞和动物用苹果醋（ACV）、白杨素和卡巴拉汀进行预处理，以检测它们对细胞毒性和神经毒性的保护作用。实验证实，ACV、白杨素和卡巴拉汀的预处理在MTT还原、tau蛋白磷酸化、淀粉样蛋白聚集、减轻记忆障碍以及氧化应激方面显示出保护作用，并保护胆碱能海马神经元免于退化。与白杨素和卡巴拉汀相比，ACV显示出更好的抗氧化和神经保护潜力。因此，兴奋性/抑制性酶活性的存在和较高的抗氧化潜力表明，ACV作为日常饮食中的一种食品饮料，可能对AD等神经并发症具有前景且有效。实际应用：在城市生活方式中，HFD和压力是包括糖尿病、肥胖症、心血管疾病以及AD等神经退行性疾病在内的各种慢性和常见疾病的关键因素。我们已经熟悉ACV的多种益处，如减肥、抗菌活性、糖尿病、皮肤疾病。因此，在当前的研究工作中，我们评估了ACV与合成类黄酮（白杨素）和抗阿尔茨海默病药物（卡巴拉汀）相比对神经并发症的有效性。为了增强我们结果的实用性，我们在研究中使用了市场上易于获得的用于家庭消费的ACV。所有细胞、生化、行为和组织病理学数据表明，ACV具有高抗氧化潜力。我们的研究结果表明，在日常饮食中添加ACV作为食品添加剂可能降低多种神经退行性疾病的威胁。因此，我们的研究可能是通过ACV针对与阿尔茨海默病相关的认知障碍的新药理学治疗方法的先驱。
