芦荟大黄素对铝诱发阿尔茨海默病大鼠模型的改善作用

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Xitong Zhao, Ni Yao, Wenqian Fan, Baojian Du, Yang Chen, Chuyin Wang, Lingling Song, Jianing Yin, Fang Fang, Jun Guan
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引用次数: 0

摘要

阿尔茨海默病(AD)是一种神经退行性疾病,威胁着全球老年人群的健康。本研究探讨了芦荟大黄素对铝诱导的阿尔茨海默病大鼠认知能力的改善作用。我们给 Sprague-Dawley 大鼠口服氯化铝(150 毫克/千克)8 周以诱导 AD。第5周至第8周,大鼠腹腔注射大黄素(5、10和15毫克/千克)。研究人员对大鼠进行了行为、组织病理学和生化评估。结果表明,芦荟大黄素减轻了铝诱导的AD大鼠的认知障碍,并抑制了铝诱导的海马神经元损伤。此外,芦荟大黄素还能减轻铝诱导的AD大鼠脑内的铝负荷,减缓铝诱导的Aβ42水平和乙酰胆碱酯酶活性的升高,降低肿瘤坏死因子-α、白细胞介素-6、白细胞介素-1α和白细胞介素-1β的水平。这些作用表明,AE 缓解与注意力缺失症相关的认知障碍的机制是通过清除过量的铝、减少 Aβ42 沉积、调节胆碱能系统和减少神经炎症。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Ameliorating Effects of Aloe Emodin in an Aluminum-Induced Alzheimer’s Disease Rat Model

Ameliorating Effects of Aloe Emodin in an Aluminum-Induced Alzheimer’s Disease Rat Model

Alzheimer’s disease (AD) is a neurodegenerative disease and threatens the health of the aged population worldwide. In the present study, we investigated cognitive improvement by aloe emodin in aluminum-induced AD rats. We orally administered aluminum chloride (150 mg/kg) to Sprague–Dawley rats for 8 weeks to induce AD. In the 5th to the 8th week, the rats were injected intraperitoneally with AE (5, 10, and 15 mg/kg). Behavioral, histopathological, and biochemical assessments were performed. The results showed that AE alleviated cognitive impairment in aluminum-induced AD rats and inhibited aluminum-induced hippocampal neuronal damage. Furthermore, aloe emodin relieved the aluminum burden in the brain of aluminum-induced AD rats, attenuated the aluminum-induced increase in Aβ42 level and acetylcholinesterase activity, and reduced the levels of tumor necrosis factor-α, interleukin-6, interleukin-1α, and interleukin-1β. These effects suggest that the mechanism by which AE alleviates AD-related cognitive impairment is by removal of excess aluminum, decreasing Aβ42 deposition, regulating the cholinergic system, and reducing neuroinflammation.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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