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Effects of Polygoni multiflori radix Liquors on the Memory Impairment of Rat  

Kong, Hyun-Joo (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Hwang, Su-Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Lee, Kyung Eun (School of Nursing, Yeungnam University College)
Jang, Jung-Hyeon (Division of Cosmetology, Dong-Eui Institute of Technology)
Yang, Kyung-Mi (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Publication Information
Culinary science and hospitality research / v.22, no.4, 2016 , pp. 128-142 More about this Journal
Abstract
This study was carried out to investigate the effect of memory impairment in rats fed alcohol liquid diets. The rats were randomly divided into 4 groups. While the control(C) group received a diet containing 12% of the daily calories with isocarbohydrate, the other groups received a diet containing 12% of the daily total calories with 36% Soju (A), 25% Cynanchi wilfordii radix liquors (WA), and 25% Polygoni multiflori radix liquors (RA) for 6 weeks. After 6 weeks, ADH activity in the brain tissue of the Group A was found to be significantly lower than Group C but significantly higher than both Groups WA and RA(p<0.05). ADLH activity was revealed to be the highest in the Group WA (p<0.05). The concentration of acetaldehyde, a highly toxic metabolite, was the highest in the Group A, but its concentration decreased significantly if fed a liquid diet containing WA. The concentration of acetylcholine, which has a high correlation with memory impairment, was significantly lower in Group A, although Group RA group was the highest compared to the other groups (p<0.05). AChE activity of the Group A was higher than Group C but lower in Groups WA and RA (p<0.05).
Keywords
liquors; memory impairment; Cynanchi wilfordii radix; Polygoni multiflori radix; acetaldehyde; acetylcholine;
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