Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Sesaminol Glucosides Improve Cognitive Deficits and Oxidative Stress in SAMP8 Mice

  • Um, Min-Young (Functional Food Technology Research Group, Korea Food Research Institute) ;
  • Choi, Won-Hee (Functional Food Technology Research Group, Korea Food Research Institute) ;
  • Ahn, Ji-Yun (Functional Food Technology Research Group, Korea Food Research Institute) ;
  • Kim, Su-Na (Functional Food Technology Research Group, Korea Food Research Institute) ;
  • Kim, Mi-Kyung (Department of Nutritional Science and Food Management, College of Health Sciences, Ewha Womans University) ;
  • Ha, Tae-Youl (Functional Food Technology Research Group, Korea Food Research Institute)
  • Published : 2009.12.31
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Abstract

The objective of this study was to investigate the effects of sesaminol glucosides (SG) on age-related cognitive deficits in senescence-accelerated mice P8 (SAMP8). Male SAMP8 (9 month-old) were randomly divided into 3 groups and received diets containing 0, 0.25, or 0.5% SG for 12 weeks. Step-through latency of the SAMP8 control group was higher than that of the senescence-accelerated resistant mice (SAMR) group, whereas it was lowered in the SG-supplemented group on the passive-avoidance test. In the Morris water maze, the escape latency of the SAMP8 control group was increased and recovered in the 0.5% SG-supplemented group. The SG supplementation significantly decreased thiobarbituric acid reactive substance (TBARS) levels in brains of the SAMP8. On the other hand, catalase, superoxide dismutase, and glutathione peroxidase activities in brains of the SG supplemented group decreased compared with the SAMP8 control group. These results suggest that SG could attenuate cognitive deficits caused by aging through its antioxidant capacity.

Keywords

References

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