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논문 기본 정보

자료유형
학술저널
저자정보
Fuyi Li (Chungnam National University) Mee Ree Kim (Chungnam National University)
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.24 No.2
발행연도
2019.6
수록면
165 - 170 (6page)
DOI
10.3746/pnf.2019.24.2.165

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초록· 키워드

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This study was performed to investigate the effect of aged black garlic ethyl acetate extract on scopolamineinduced cognitive impairment in mice. Aged garlic ethyl acetate extract (BG) was administrated at a dose of 25 or 50 ㎎/㎏ in scopolamine-induced mice. Cognitive ability was evaluated using a Morris water maze test and a passive avoidance test. BGs (50 ㎎/㎏) shortened the latency time that was increased by scopolamine and increased the platform crossing numbers that was significantly shortened by scopolamine after 5 days training in the Morris water maze test (P<0.05). BG (50 ㎎/㎏) also significantly prolonged the latency time in the passive avoidance test (P<0.05). Result from biochemical analysis showed that BG increased levels of glutathione, glutathione peroxidase activity, and glutathione reductase activity, whereas BG significantly inhibited lipid peroxidation (P<0.05). BG also attenuated cholinergic degradation through inhibiting acetylcholinesterase activity and increasing choline acetyltransferase activity (P<0.05). In conclusion, BG protected against scopolamine-induced cognitive impairment through decreasing oxidative damage and regulating cholinergic function in the brains of mice. BG may therefore be a beneficial food for protecting against neurodegeneration such as Alzheimer’s disease.

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ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES

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UCI(KEPA) : I410-ECN-0101-2019-594-000871056