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http://dx.doi.org/10.3746/jkfn.2014.43.3.360

Protective Effect of Kimchi against Aβ25-35-induced Impairment of Cognition and Memory  

Choi, Ji Myung (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
Lee, Sanghyun (Dept. of Integrative Plant Science, Chung-Ang University)
Park, Kun Young (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
Kang, Soon Ah (Dept. of Conversing Technology, Graduate School of Venture, Hoseo University)
Cho, Eun Ju (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.3, 2014 , pp. 360-366 More about this Journal
Abstract
Kimchi is a Korean traditional fermented food with various health functionalities. However, the protective effects of kimchi against Alzheimer's disease (AD) have not been studied yet. In this study, the protective activities of kimchi extract against oxidative stress and AD were investigated in an amyloid beta ($A{\beta}$)-induced AD model using ICR mice. Kimchi extract exerted strong scavenging activities against 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical. In addition, T-maze, object cognition, and water maze tests were carried out using the AD model. The $A{\beta}_{25-35}$-injected groups showed impairment of cognition and memory. However, the abilities of novel object recognition and new route awareness were improved by administration of kimchi extract (100 and 200 mg/kg/day) for 2 weeks. Furthermore, the results on water maze test indicated that kimchi extract exerted protective activity against cognitive impairment induced by $A{\beta}_{25-35}$. The present study suggested that kimchi protected against $A{\beta}$-induced impairment of memory and cognition as well as attenuated oxidative stress.
Keywords
kimchi; Alzheimer's disease; oxidative stress; amyloid beta; cognition;
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Times Cited By KSCI : 9  (Citation Analysis)
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