缩醛磷脂对年龄相关认知障碍的缓解作用

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-05 DOI:10.1016/j.jff.2025.106790

Jiale Yu , Jiaqi Su , Yiran Zhang , Ziyu Qiao , Wen Zhang , Ran Bi , Chenhong Shi , Wei Xiong , Fuqing Wang , Ran Wang , Yixuan Li

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引用次数: 0

摘要

与衰老相关的认知障碍日益受到关注，迫切需要有效的治疗策略。在这项研究中，我们评估了磷脂原（PLS）、磷脂酰胆碱（PC）和磷脂酰丝氨酸（PS）对年龄相关认知能力下降的有益作用。结果表明，PLS提高了空间记忆性能44.42% (p <；0.05)，目标识别率为80.32% (p <；d -半乳糖诱导的认知损伤小鼠0.05)。此外，PLS显著降低海马齿状回（DG）胶质原纤维酸性蛋白（GFAP）阳性细胞(p <；0.001)。PLS还能减轻神经元损伤，防止突触损伤。海马PSD-95表达增加228.01% (p <；0.05)。与PC和PS相比，PLS对年龄相关性认知障碍的缓解作用更为突出，本研究结果为靶向性脂质干预认知障碍提供了理论基础。

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Mitigating effects of plasmalogens on age-related cognitive impairment

Cognitive impairment associated with aging is a significant and growing concern, and effective therapeutic strategies are urgently needed. In this study, we evaluated the beneficial effects of plasmalogens (PLS), phosphatidylcholine (PC), and phosphatidylserine (PS) on age-associated cognitive decline.

The results showed that PLS improved spatial memory performance by 44.42 % (p < 0.05) and object recognition by 80.32 % (p < 0.05) in D-galactose-induced cognitively impaired mice. In addition, PLS significantly decreased glial fibrillary acidic protein (GFAP)-positive cells in the dentate gyrus (DG) of the hippocampus (p < 0.001). PLS also alleviated neuronal damage and protected against synaptic injury. This result was verified by a 228.01 % increase in PSD-95 expression in the hippocampus (p < 0.05). PLS showed a more prominent role for the mitigation of age-related cognitive impairment compared with PC and PS. The results of this study provide a theoretical foundation for targeted lipid intervention in cognitive impairment.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.