Lactobacillus Rhamnosus UBLR-58 and Diclofenac Potentiate the Anti- Alzheimer Activity of Curcumin in Mice

Q4 Pharmacology, Toxicology and Pharmaceutics
Sonali Pande, C. Patel, D. Sarkar, S. Acharya
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引用次数: 1

Abstract

Curcumin, a providential spice, has its role in protecting the brain from neurodegeneration. Despite its ubiquitous role, it is not exploited alone due to its hampered bioavailability. By restraining the intestinal and liver enzymatic metabolism, one can boost the bioavailability of curcumin and promotes reabsorption of the curcumin. Diclofenac inhibits uridine 5'-diphosphoglucuronosyltransferase enzymes specifically responsible for the metabolism and elimination of curcumin. Lactobacillus rhamnosus is able to synthesize and release the β -d-glucuronidase enzyme, which reverts curcumin into the active form. In this research, we aim to combine curcumin with Lactobacillus rhamnosus and diclofenac as an adjuvant with curcumin to potentiate anti-Alzheimer effect in mice impaired with memory by scopolamine. To induce amnesia, scopolamine was used in mice model (1mg/kg, daily for 10 days i.p.). After execution of behavioural tests (Morris Water Maze test), brain and liver were isolated for further neurochemical and histopathology examination. Our finding showed a marked rise in the level of antioxidant enzymes in curcumin with L. rhamnosus and diclofenac compared to curcumin alone. Additionally, the behavioural study revealed that cognition in mice with curcumin adjuvant with L. rhamnosus and diclofenac showed a marked improvement. The histology study proves that curcumin alone possesses less and a non-significant neuroprotective effect as compared to curcumin with L. rhamnosus and diclofenac. This entire outcome ratifies that curcumin with L. rhamnosus and diclofenac has higher activity as compared to curcumin alone, which reversed the cognition in the Alzheimer disease model.
鼠李糖乳杆菌UBLR-58和双氯芬酸增强小鼠姜黄素抗阿尔茨海默病活性
姜黄素是一种天赐的香料,在保护大脑免受神经退化方面发挥着作用。尽管它的作用无处不在,但由于其生物利用度受到阻碍,它并没有被单独利用。通过抑制肠道和肝脏的酶代谢,可以提高姜黄素的生物利用度,促进姜黄素的再吸收。双氯芬酸抑制尿苷5'-二磷酸葡萄糖醛酸转移酶,这些酶专门负责姜黄素的代谢和消除。鼠李糖乳杆菌能够合成并释放β -d-葡萄糖醛酸酶,将姜黄素转化为活性形式。本研究旨在将姜黄素与鼠李糖乳杆菌和双氯芬加与姜黄素联合使用,增强东莨菪碱对小鼠记忆损伤的抗阿尔茨海默病作用。采用东莨菪碱(1mg/kg,每日1次,连用10 d)诱导小鼠遗忘。行为学实验(Morris水迷宫实验)结束后,分离脑和肝进行进一步的神经化学和组织病理学检查。我们的发现表明,姜黄素中抗氧化酶的水平与鼠李糖和双氯芬酸相比,姜黄素单独增加。此外,行为学研究显示姜黄素佐剂鼠李糖和双氯芬酸对小鼠的认知有明显改善。组织学研究证明,姜黄素单用与姜黄素联用鼠李糖和双氯芬酸相比,其神经保护作用较小且不显著。这整个结果证实姜黄素与鼠李糖和双氯芬酸相比单独姜黄素具有更高的活性,这逆转了阿尔茨海默病模型中的认知。
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来源期刊
Current Enzyme Inhibition
Current Enzyme Inhibition Pharmacology, Toxicology and Pharmaceutics-Drug Discovery
CiteScore
1.30
自引率
0.00%
发文量
30
期刊介绍: Current Enzyme Inhibition aims to publish all the latest and outstanding developments in enzyme inhibition studies with regards to the mechanisms of inhibitory processes of enzymes, recognition of active sites, and the discovery of agonists and antagonists, leading to the design and development of new drugs of significant therapeutic value. Each issue contains a series of timely, in-depth reviews written by leaders in the field, covering a range of enzymes that can be exploited for drug development. Current Enzyme Inhibition is an essential journal for every pharmaceutical and medicinal chemist who wishes to have up-to-date knowledge about each and every development in the study of enzyme inhibition.
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