• Journal of Life Science
• /
• v.26 no.7
• /
• pp.812-818
• /
• 2016

The aim of this study was to investigate the anti-amnesic effect of Stachys sieboldii MIQ. according to the mixing ratio of calcium on scopolamine-induced learning and memory impairment, in vivo. At the end of the adaptation period, SD rats were divided into a normal group (N), a control group (C: scopolamine), a positive control group (PC: scopolamine + tacrine), and a sample group (S: scopolamine + Stachys sieboldii MIQ., 1CS: scopolamine + low calcium-mixed Stachys sieboldii MIQ., 5CS: scopolamine + high calcium-mixed Stachys sieboldii MIQ.), and were tested with learning and memory tests. The C and CS groups were found to have a decreased scopolamine-induced memory deficit in the Y-maze and water maze tests. Brain tissue analysis showed that the CS group decreased acetylcholinesterase (AChE) activity and increased acetylcholine (Ach) content, both of which are indicative of neuronal cell activity. From a light microscopy study, the nucleus of neurons in the hippocampus of the brain was more shrunken or condensed in the C group compared to the CS group. In the CS group, the damage to the neurons in the hippocampus of the brain was suppressed. These results suggest that Stachys sieboldii MIQ. according to the mixing ratio of calcium provides a significant anti-amnesic effect against scopolamine-induced cholinergic system deficits and cognitive impairment.

• Korean Journal of Food Science and Technology
• /
• v.49 no.5
• /
• pp.550-558
• /
• 2017

The effect of Artemisia argyi H. under liquid-state fermentation by Monascus purpureus (AAFM) on cognitive impairments has been studied in a mice model of diabetes-associated cognitive decline induced by streptozotocin (STZ). C57BL/6 mice (9 weeks of age, male) were separated into four groups: a normal control, STZ-induced diabetic mouse group (STZ group), Artemisia argyi H. (AA) 10 group (diabetic mouse+AA 10 mg/kg/day), AAFM 10 group (diabetic mouse+AAFM 10 mg/kg/day). Administration of AA and AAFM significantly improved glucose tolerance, as shown by the intraperitoneal glucose tolerance test (IPGTT), and ameliorated cognitive deficit, as shown by the behavioral tests including passive avoidance, Morris water maze, and Y-maze tests. After behavioral tests, the cholinergic system was examined by assessment of the acetylcholine (ACh) level and acetylcholinesterase (AChE) inhibitory activity, and the antioxidant system was also assessed by measuring malondialdehyde (MDA) and superoxide dismutase (SOD) levels in the brain and liver.

• Korean Journal of Food Science and Technology
• /
• v.44 no.4
• /
• pp.428-433
• /
• 2012

Probiotics and their products, such as yogurt and cheese have been widely consumed in many countries with proven health benefits including anti-microbial activity and anti-diarrheal activity. LHFM (Lactobacillus helveticus - fermented milk) is a processed skim milk powder, fermented by a probiotics, L. helveticus IDCC3801. In the present study, we aimed to investigate the neuroprotective effects and the cognitive improvements of LHFM. LHFM itself did not show any cytotoxicity to the human neuroblastoma cell line, SH-SY5Y; however, it dose-dependently protected against glutamate-induced neuronal cell death. LHFM also attenuated scopolamine-induced memory deficit in Y-maze and Morris-water maze. In the analysis of hippocampus after a behavior test, LHFM significantly increased the acetylcholine level and also inhibited acetylcholine esterase activity. Therefore, the raised acetylcholine release partially contributes to the improvement of learning and memory by a treatment with LHFM. These results suggest that LHFM is an effective material for prevention or improvement of cognitive impairments caused by neuronal cell damage and central cholinergic dysfunction.