Ergothioneine Alleviates Motor Dysfunction in Parkinson’s Disease Mouse Model by Restoring Neural Oscillations

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Xinyu Zhu, Wentai Zhang, Xinyue Sheng, Yixin Feng, Ningning Lin, Longfei Li, Chi Man KOON, Fan Hu
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Abstract

Ergothioneine (EGT), an active compound in many edible mushrooms, has considerable potential for therapeutic intervention in neurodegenerative diseases. However, whether EGT can safely alleviate symptoms of Parkinson’s disease (PD) and its neurophysiological mechanisms remain unclear. In this study, 6-hydroxydopamine (6-OHDA) mouse model of PD was chosen to mimic the pathological progression observed in the early stages of PD patients. After four weeks of EGT treatment (8 mg/kg/d), there was a significant improvement in motor impairments of 6-OHDA mice with a reduction in dopaminergic neuronal loss in the substantia nigra pars compacta (SNc). Using in vivo multi-electrophysiological recordings, we found that EGT treatment increased the firing rates of neurons in the primary motor cortex (M1) of 6-OHDA mice. In addition, EGT treatment notably reduced pathological beta oscillations (β, 13-30 Hz) and beta-gamma phase-amplitude coupling (β-γ PAC) in both the M1 and the subthalamic nucleus (STN) of 6-OHDA mice. These physiological recoveries after EGT treatment were accompanied by increased spine density of pyramidal neurons and upregulated expression of glutamate receptors in the M1. Our findings suggest that EGT is a promising natural neuroprotective agent for slowing or preventing PD progression.
麦角硫因缓解帕金森病患者运动功能障碍的研究通过恢复神经振荡建立疾病小鼠模型
麦角硫因(EGT)是许多食用菌中的一种活性化合物,在神经退行性疾病的治疗干预方面具有相当大的潜力。然而,EGT是否可以安全地缓解帕金森病(PD)的症状及其神经生理机制尚不清楚。本研究选择6-羟多巴胺(6-OHDA)小鼠PD模型,模拟PD患者早期病理进展。EGT (8 mg/kg/d)治疗4周后,6-OHDA小鼠的运动损伤显著改善,黑质致密部(SNc)多巴胺能神经元损失减少。通过体内多电生理记录,我们发现EGT治疗增加了6-OHDA小鼠初级运动皮层(M1)神经元的放电率。此外,EGT治疗显著降低了6-OHDA小鼠M1和丘脑下核(STN)的病理性β振荡(β, 13-30 Hz)和β-γ相幅耦合(β-γ PAC)。EGT治疗后的这些生理恢复伴随着锥体神经元脊柱密度的增加和M1中谷氨酸受体表达的上调。我们的研究结果表明,EGT是一种很有希望的天然神经保护剂,可以减缓或预防PD的进展。
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来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
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