Centella asiatica ameliorates scopolamine-induced cognitive impairment via acetylcholinesterase modulation and oxidative stress reduction

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

Food Science and Biotechnology Pub Date : 2026-03-25 DOI:10.1007/s10068-026-02132-w

Yeon-Ji Kim, Yun-Mi Kang, Malk Eun Pak, Hee Jin Eom, Kwang Youn Kim, Nayon Hur, Youngha Seo, Tae Kyu Oh, JaeWoo Bae, Jae Kyoung Lee, Kyungho Kim

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引用次数: 0

Abstract

Centella asiatica, a traditional medicinal herb, is well-known for its neuroprotective, antioxidant, and anti-inflammatory effects. This study investigated the impact of C. asiatica extract (CAE) on glutamate-induced neurotoxicity in HT22 cells and scopolamine-induced cognitive impairment in mice. CAE protected HT22 cells by attenuating oxidative stress and regulating apoptosis-related proteins, including Bcl-2 and Bax. Additionally, CAE was shown to upregulate the expression of brain-derived neurotrophic factor (BDNF) and cAMP response element-binding protein (CREB), a critical transcription factor involved in neuronal differentiation. In scopolamine-induced mice, oral administration of CAE (30, 60, and 100 mg/kg) significantly enhanced behavioral performance in memory tests, with effects comparable to those of the positive control, donepezil. Furthermore, CAE elevated hippocampal acetylcholine levels, inhibited acetylcholinesterase activity, and enhanced antioxidant defenses. These findings demonstrate that CAE exerts neuroprotective and memory-enhancing effects via antioxidant, anti-apoptotic, and cholinergic modulation mechanisms, suggesting its potential as a functional food ingredient for cognitive maintenance.

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积雪草通过调节乙酰胆碱酯酶和减少氧化应激改善东莨菪碱诱导的认知障碍

积雪草是一种传统的草药，以其神经保护、抗氧化和抗炎作用而闻名。本研究探讨了积雪草提取物（CAE）对谷氨酸诱导的HT22细胞神经毒性和东莨菪碱诱导的小鼠认知功能障碍的影响。CAE通过减轻氧化应激和调节凋亡相关蛋白，包括Bcl-2和Bax，来保护HT22细胞。此外，CAE被证明上调脑源性神经营养因子（BDNF）和cAMP反应元件结合蛋白（CREB）的表达，CREB是参与神经元分化的关键转录因子。在东莨菪碱诱导的小鼠中，口服CAE（30、60和100 mg/kg）可显著提高记忆测试中的行为表现，其效果与阳性对照多奈哌齐相当。此外，CAE提高海马乙酰胆碱水平，抑制乙酰胆碱酯酶活性，增强抗氧化防御能力。这些发现表明，CAE通过抗氧化、抗凋亡和胆碱能调节机制发挥神经保护和增强记忆的作用，表明其可能作为一种功能性食品成分维持认知。

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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.