Oral administration of evening primrose leaf extract improves cognitive impairment in 5xFAD transgenic mice

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2026-04-15 DOI:10.1007/s10068-026-02124-w

Yoonsu Kim, Minjung Cho, Yunju Woo, Jihyeon Park, Ji Sun Lim, Jeong Soon Lee, Jisun Oh

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Abstract

This study investigated the cognitive benefits of Oenothera biennis L. (evening primrose) leaf (EPL) ethanolic extract in 5xFAD mice, a transgenic model of Alzheimer's disease (AD). Starting at two months of age, mice orally received EPL extract (100 or 200 mg/kg BW per administration), three times per week for 14 weeks. Cognitive performance was assessed using the passive avoidance, Morris water maze, and Y-maze tasks. EPL-treated mice showed significant improvements in associative and spatial learning and memory, although working memory was unaffected. EPL also reduced plasma levels of pro-inflammatory mediators, including tumor necrosis factor-alpha (TNFα) and nitric oxide, and suppressed TNFα, interleukin-6 mRNA, and cyclooxygenase-2 expression in the brain. Histological analysis revealed reduced amyloid-beta (Aβ) plaque accumulation in AD-vulnerable hippocampal regions. These results suggest that chronic EPL supplementation may alleviate neuroinflammation and Aβ burden while enhancing cognitive function, highlighting its potential as a natural dietary intervention for AD prevention or management.

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月见草叶提取物可改善5xFAD转基因小鼠的认知障碍

本研究探讨了月见草（Oenothera biennis L.）叶（EPL）乙醇提取物对阿尔茨海默病（AD）转基因模型5xFAD小鼠的认知益处。从2月龄开始，小鼠口服EPL提取物（每次100或200 mg/kg BW），每周3次，连续14周。通过被动回避、Morris水迷宫和y形迷宫任务评估认知表现。epl治疗的小鼠在联想和空间学习和记忆方面表现出显著的改善，尽管工作记忆没有受到影响。EPL还降低了血浆中促炎介质的水平，包括肿瘤坏死因子- α (TNFα)和一氧化氮，并抑制了TNFα、白细胞介素-6 mRNA和脑内环氧化酶-2的表达。组织学分析显示，ad易感海马区淀粉样蛋白- β (Aβ)斑块积累减少。这些结果表明，长期补充EPL可以减轻神经炎症和a β负担，同时增强认知功能，突出其作为预防或治疗AD的自然饮食干预的潜力。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.