（生姜）水醇提取物通过调节大脑氧化应激改善链脲佐菌素诱导糖尿病大鼠的回避记忆。
(Ginger) hydroalcoholic extract improved avoidance memory in rat model of streptozotocin-induced diabetes by regulating brain oxidative stress.
机构信息
Department of Physiology and Medical Physics, Faculty of Medicine, Baqiyatallah University of Medical Sciences, Tehran, Iran.
Pharmacological Research Center of Medicinal Plants, Mashhad University of Medical Sciences, Mashhad, Iran.
出版信息
Horm Mol Biol Clin Investig. 2021 Oct 22;43(1):15-26. doi: 10.1515/hmbci-2021-0033.
OBJECTIVES
Diabetes mellitus associated cognitive impairment is suggested to be due to oxidative stress. Considering the anti-diabetic, antioxidant, antihyperlipidemic, and anti-inflammatory effects of , the present study aimed to investigate its effect on memory and oxidative stress factors in streptozotocin (STZ)-induced diabetic rats.
METHODS
The rats were allocated into five groups: Control, Diabetic, Diabetic + Ginger 100, Diabetic + Ginger 200, and Diabetic + Ginger 400. Following diabetes induction by STZ (60 mg/kg), 100, 200, or 400 mg/kg Ginger was given for eight weeks. Passive avoidance test (PA) was done and thiol, malondialdehyde (MDA), superoxide dismutase (SOD), and catalase (CAT) measurements were carried out in the brain.
RESULTS
The latency into the dark compartment decreased (p<0.001) and the number of entries and time spent in the dark chamber increased in the Diabetic group compared to the Control (p<0.001 for all). All three doses of extract improved performance of the rats in the PA test (p<0.001 for all). The hippocampal and cortical MDA level was higher (p<0.001) while CAT, SOD, and total thiol were lower (p<0.01-p<0.001) in the Diabetic group than the Control. Treatment with 200 and 400 mg/kg extract reduced hippocampal and cortical MDA (p<0.001) and improved CAT (p<0.001) while, just the dose of 400 mg/kg of the extract increased SOD and total thiol in hippocampal and cortical tissues (p<0.001) compared with Diabetic group.
CONCLUSIONS
extract could improve memory by reducing the oxidative stress in STZ-induced diabetes model.
目的
糖尿病相关认知障碍被认为是由于氧化应激引起的。考虑到姜黄具有降血糖、抗氧化、降血脂和抗炎作用，本研究旨在探讨其对链脲佐菌素（STZ）诱导的糖尿病大鼠记忆和氧化应激因子的影响。
方法
将大鼠分为五组：对照组、糖尿病组、糖尿病+姜黄 100 组、糖尿病+姜黄 200 组和糖尿病+姜黄 400 组。用 STZ（60mg/kg）诱导糖尿病后，给予 100、200 或 400mg/kg 的姜黄，持续 8 周。进行被动回避测试（PA），并测量大脑中的硫醇、丙二醛（MDA）、超氧化物歧化酶（SOD）和过氧化氢酶（CAT）。
结果
与对照组相比，糖尿病组大鼠进入暗室的潜伏期缩短（p<0.001），进入暗室的次数和在暗室停留的时间增加（p<0.001）。三种剂量的提取物均改善了 PA 测试中大鼠的表现（p<0.001）。与对照组相比，糖尿病组大鼠海马和皮质 MDA 水平升高（p<0.001），CAT、SOD 和总硫醇水平降低（p<0.01-p<0.001）。200 和 400mg/kg 提取物治疗可降低海马和皮质 MDA（p<0.001），提高 CAT（p<0.001），而仅 400mg/kg 提取物剂量可增加海马和皮质组织中的 SOD 和总硫醇（p<0.001）与糖尿病组相比。
结论
姜黄提取物可通过降低 STZ 诱导的糖尿病模型中的氧化应激来改善记忆。
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