Food Science and Biotechnology

  • 제17권2호
  • /
  • Pages.384-388
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Effects of Chrysanthemum indicum Linne Flowers on Acetylcholinesterase Activity and Learning Performance in Mice

  • Kim, Sun-Young (Department of Food Science and Nutrition, Hallym University) ;
  • Chung, Cha-Kwon (Department of Food Science and Nutrition, Hallym University) ;
  • Bae, Young-Soo (Department of Wood Science and Engineering, Kangwon National University) ;
  • Yi, Jae-Seon (Division of Forest Resources, Kangwon National University) ;
  • Kang, Il-Jun (Department of Food Science and Nutrition, Hallym University)
  • 발행 : 2008.04.30
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초록

Alzheimer's disease (AD) is the most common neurodegenerative disorder and is responsible for more than 50% of all dementia cases. There is significant interest in finding new sources of compounds that inhibit acetylcholinesterase (AChE) to be used in the treatment of AD, since only a few AChE inhibitors, such as galanthamine, physostigmine, and tacrine, are available for clinical use. In the present study, ICR mice were treated with a 1 mg/kg scopolamine, which caused impaired cognitive ability. The steady consumption of a water extract of Chrysanthemum indicum Linne flowers for 3 months significantly prevented the scopolamine induced deficit of the spatial cognitive capability of mice. It also improved long-term memory in mice with amnesia induced by scopolamine, as assessed by the Morris water maze and passive avoidance tests. In addition, water extract consumption significantly decreased AChE activity in mouse brain, leading to inhibition of acetylcholine hydrolysis.

키워드

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