Antioxidant hydrolyzed peptides from Manchurian walnut (Juglans mandshurica Maxim.) attenuate scopolamine-induced memory impairment in mice
Ren D, Zhao F, Liu C, Wang J, Guo Y, Liu J, Min W
Journal of the science of food and agriculture · 56 citas
Cómo se estudió
- Diseño
- Estudio en animales (clasificado por nuestro filtro de IA)
- Estudiado en
- Animales
- Resultado principal
- Marcadores de salud y funcionamiento
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National High Technology Research and Development Program of China
Según 1 financiador declarado.
Publicación
- Publicado
- 2018-04-13 · J Sci Food Agric · vol. 98 · número 13 · págs. 5142–5152
- Editorial
- Wiley
- Citado
- 89 citas · más que el 88% de estudios similares · 2.1× el promedio de su campo
- Referencias
- 52 trabajos
- Acceso
- De pago
- Áreas de investigación
- Protein Hydrolysis and Bioactive Peptides · GABA and Rice Research · Proteins in Food Systems
- Palabras clave
- Memory impairment, Antioxidant, Morris water navigation task, Pharmacology, Hippocampal formation, Chemistry, Hippocampus, Biochemistry, Medicine, Neuroscience, Cognition, Biology, Internal medicine
- MeSH
- hippocampus, animals, humans, mice, juglans, memory disorders, scopolamine, peptides, plant proteins, antioxidants, cognition, memory, oxidative stress, china, female, male
7 autores
- Dayong Ren🇨🇳Jilin Agricultural University
- Fanrui Zhao🇨🇳Jilin Agricultural University
- Chunlei Liu🇨🇳Jilin Agricultural University
- Ji Wang🇨🇳Jilin Agricultural University
- Yong Guo🇨🇳Jilin Agricultural University
- Jingsheng Liu🇨🇳Jilin Agricultural University
- Weihong Min🇨🇳 · autor de correspondenciaJilin Agricultural University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Walnut protein, which is obtained as a by-product of oil expression, has not been used efficiently. Although walnuts are beneficial for cognitive functioning, the potential of their protein composition in strengthening learning and memory functions remains unknown. In this study, the inhibition of memory impairment by the Manchurian walnut hydrolyzed peptide (MWHP) was evaluated.
Results
Small-molecular-weight MWHP (<3 kDa) achieved the optimal antioxidative activity. Therefore, MWHP (<3 kDa) was subjected to the following mice trials to evaluate its attenuation effect on memory impairment. In the Morris water maze test, MWHP shortened the total path for searching the platform, reduced the escape latency, and increased the dwelling distance and time in the coverage zone. MWHP also prolonged the latency and diminished errors in the passive avoidance response tests. These behavioral tests demonstrated that MWHP could inhibit scopolamine-induced memory impairment. MWHP improved memory by reducing oxidative stress, inhibiting apoptosis, regulating neurotransmitter functions, maintaining hippocampal CA3 pyramidal neurons, and increasing calmodulin-dependent protein kinase II levels in brain tissues.
Conclusion
Experimental results proved that MWHP exhibits potential in improving memory and should be used to develop novel functional food. © 2018 Society of Chemical Industry.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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