Xinyu Zhu, Wentai Zhang, Xinyue Sheng, Yixin Feng, Ningning Lin, Longfei Li, Chi Man KOON, Fan Hu
{"title":"Ergothioneine Alleviates Motor Dysfunction in Parkinson&rsquo;s Disease Mouse Model by Restoring Neural Oscillations","authors":"Xinyu Zhu, Wentai Zhang, Xinyue Sheng, Yixin Feng, Ningning Lin, Longfei Li, Chi Man KOON, Fan Hu","doi":"10.26599/fshw.2025.9250721","DOIUrl":null,"url":null,"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 <em>in vivo </em>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.","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":"1 1","pages":""},"PeriodicalIF":7.3000,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciopen.com/article_pdf/1978374092723064834.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Human Wellness","FirstCategoryId":"0","ListUrlMain":"https://doi.org/10.26599/fshw.2025.9250721","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
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.
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.