Neuroprotective Effects of Shrimp Oil Against Oxidative Stress in Chronic Cerebral Hypoperfusion Rats

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-05-08 DOI:10.1002/mnfr.70079

Jirakhamon Sengking, Phakkawat Thangwong, Pranglada Jearjaroen, Luckika Panthiya, Natchaphol Buamard, Soottawat Benjakul, Jiraporn Tocharus, Chainarong Tocharus

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Abstract

Shrimp oil is rich in polyunsaturated fatty acids and astaxanthin, which possesses high antioxidant activity. This study aimed to investigate the impact of shrimp oil on protection of brain damage and improvement of neurological outcomes after chronic cerebral hypoperfusion (CCH). Male Wistar rats were subjected to occlusion of the bilateral common carotid arteries and were divided into six groups: sham‐operated, 2‐vessel occlusion (2VO), 2VO‐treated with shrimp oil at the dose of 130, 260, and 520 mg/mL, and 2VO‐treated with resveratrol. Shrimp oil or resveratrol was administered via oral gavage after surgery once a day for 4 weeks. Shrimp oil reduced the level of cerebral damage after CCH associated with lower oxidative stress as indicated by attenuation of the levels of malondialdehyde (MDA), reactive oxygen species (ROS), nitric oxide (NO), and 4‐hydroxynonenal (4‐HNE). The shrimp oil treatment also initiated the antioxidant‐mediated nuclear factor E2‐related factor 2 (Nrf2)/heme‐oxygenase (HO‐1) pathway, reduced the hyperphosphorylation of tau, reduced neuronal cell death, promoted synaptic plasticity, and consequently promoted cognitive function. Shrimp oil exhibited neuroprotective effects against CCH‐induced cognitive impairment, which could be partially mediated through regulation of oxidative stress and neuronal apoptosis.

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虾油对慢性脑灌注不足大鼠氧化应激的神经保护作用

虾油含有丰富的多不饱和脂肪酸和虾青素，具有较高的抗氧化活性。本研究旨在探讨虾油对慢性脑灌注不足（CCH）后脑损伤的保护作用和对神经系统预后的改善作用。雄性Wistar大鼠双侧颈总动脉闭塞，分为6组：假手术组、2支血管闭塞组（2VO）、2VO组分别用130、260和520 mg/mL剂量的虾油处理、2VO组用白藜芦醇处理。术后给予虾油或白藜芦醇灌胃，每天1次，连用4周。通过降低丙二醛（MDA）、活性氧（ROS）、一氧化氮（NO）和4 -羟基壬烯醛（4 - HNE）的水平，虾油降低了CCH后与较低氧化应激相关的脑损伤水平。虾油处理还启动了抗氧化介导的核因子E2相关因子2 (Nrf2)/血红素加氧酶（HO‐1）途径，减少了tau的过度磷酸化，减少了神经元细胞死亡，促进了突触可塑性，从而促进了认知功能。虾油对CCH诱导的认知功能障碍具有神经保护作用，其作用可能部分通过调节氧化应激和神经元凋亡介导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.