Effects of the fermented in the amyloid β-induced Alzheimer's disease mouse model.

BACKGROUD/OBJECTIVES: Alzheimer's disease (AD) is the most common cause of dementia in the elderly. Due to the increased incidence of dementia, there is a corresponding increase concerning the importance of AD. In this study, we investigated the protective effects conferred by (Zj) and fermented by yeast (Zj-Y), on cognitive impairment in an AD mouse model.

MATERIALS/METHODS: AD was induced by injecting amyloid beta (Aβ) in ICR mice, and subsequently 200 mg/kg Zj or Zj-Y was administered daily for 14 days. The cognitive ability of AD mice was observed through behavioral experiments in T-maze, novel object recognition, and Morris water maze tests. We subsequently measured the levels of malondialdehyde (MDA), nitric oxide (NO), aspartate aminotransferase, and alanine aminotransferase in either tissues or serum.

RESULTS

In behavioral tests, deterioration was revealed in the short- and long-term learning and memory functions in the Aβ-injected control group compared to the normal group, indicating that Aβ injection impairs cognitive functions. However, administration of Zj and Zj-Y improved cognitive function in mice, as compared to the Aβ-injected control mice. In addition, the Aβ induced elevations of MDA and NO in the brain, kidney, and liver were suppressed after exposure to Zj and Zj-Y. Especially, Zj-Y showed stronger scavenging effect against MDA and NO, as compared to Zj.

CONCLUSIONS

Results of the present study indicate that Zj-Y exerts a protective effect on cognitive impairment and memory dysfunction, which is exerted by attenuating the oxidative stress induced by Aβ.