Dibacto Ruth Edwige Kemadjou, Ngoumen Dany Joël Ngassa, Ella Fils Armand, Nanhah Jules Vidal Kamga, Ambamba Bruno Dupon Akamba, Hagbe Pauline Vervaine, Fonkoua Martin, Mandob Damaris Enyegue, Minka René Samuel, Ngondi Judith Laure
Department of Biochemistry, Faculty of Science, University of Yaounde I, Yaounde, Cameroon.
Centre for Food and Nutrition Research, Institute of Medical Research and Medicinal Plants Studies (IMPM), Ministry of Scientific Research and Innovation, Yaounde, Cameroon.
IBRO Neurosci Rep. 2022 Jul 13;13:107-113. doi: 10.1016/j.ibneur.2022.07.001. eCollection 2022 Dec.
Many neurodegenerative such as Alzheimer's disease (AD) are characterized by cholinergic dysfunction and oxidative stress which is a key event in neuronal death process. Thus, anticholinesterase and anti-oxidation compounds are two promising strategies in the development of AD drugs. Beyond their culinary use, spices are today studies for health purpose. In this study, some spices consumed in Cameroon were evaluated for their anticholinesterase and neuroprotective effects.
Colorimetric methods were used to determine total flavonoid and alkaloid content of a combinated extract (hydroethanolic + ethanolic extracts) of different selected spices. Aftermaths, anti-cholinesterase activity of spice extract was carried out using Ellman's method. Finally, neuroprotective effects performed on human SK-N-SH cells stressed with HO by assessing neuronal survival ( resazurin assay) and neuronal death (LDH assay).
Flavonoid content of spices extract were ranged from 22.94 to 32.01 mg EQ/g DM and alkaloid content were ranged from 320 to 896 mg EQu/g DM. Among the spices studied, presented the greatest acetylcholinesterase inhibition with an IC50 = 14 µg/mL. In Cell culture experiments, pre-incubation of SK-N-SH cell with the selected spices at different concentrations were improved neuronal survival and reduced the percentage of neuronal cells dead.
The present results reveal that selected spices consumed in Cameroon have good anticholinesterase activity as well as neuroprotective effect on SK-N-SH which may provide new natural compounds that could help in the management of Alzheimer's disease.
许多神经退行性疾病，如阿尔茨海默病（AD），其特征为胆碱能功能障碍和氧化应激，而氧化应激是神经元死亡过程中的关键事件。因此，抗胆碱酯酶和抗氧化化合物是开发AD药物的两种有前景的策略。除了烹饪用途外，如今香料也因其对健康的益处而受到研究。在本研究中，对喀麦隆食用的一些香料的抗胆碱酯酶和神经保护作用进行了评估。
采用比色法测定不同选定香料的混合提取物（水乙醇提取物+乙醇提取物）中的总黄酮和生物碱含量。随后，使用埃尔曼法测定香料提取物的抗胆碱酯酶活性。最后，通过评估神经元存活（刃天青测定法）和神经元死亡（乳酸脱氢酶测定法），对用HO应激的人SK-N-SH细胞进行神经保护作用研究。
香料提取物中的黄酮含量在22.94至32.01毫克当量/克干物质之间，生物碱含量在320至896毫克当量/克干物质之间。在所研究的香料中，[香料名称未给出]对乙酰胆碱酯酶的抑制作用最强，IC50 = 14微克/毫升。在细胞培养实验中，将SK-N-SH细胞与不同浓度的选定香料预孵育可提高神经元存活率，并降低神经元细胞死亡的百分比。
目前的结果表明，喀麦隆食用的选定香料具有良好的抗胆碱酯酶活性以及对SK-N-SH细胞的神经保护作用，这可能提供有助于管理阿尔茨海默病的新天然化合物。
