姜黄素抗味精神经毒性及降低大鼠海马NMDA2B和mGluR5表达。

Q1 Medicine

Neurosignals Pub Date : 2016-01-01 Epub Date: 2016-08-17 DOI:10.1159/000442614

Rania M Khalil, Naglaa F Khedr

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引用次数: 36

摘要

背景:味精是一种用于食品工业的风味增强剂。有充分的证据表明味精会引起神经毒性。据报道，姜黄素(CUR)对各种神经毒性损伤具有有益作用。因此，本研究旨在评价姜黄素对味精诱导的大鼠神经毒性的神经保护作用。方法:32只雄性Wister大鼠随机分为4组(n=8):对照组、味精组、CUR组和味精+ CUR组。CUR(姜黄素150 mg/kg，口服)与味精(4 mg/kg，口服)一起连续4周。4周后处死大鼠，立即冰敷分离脑海马。评估炎症标志物TNFα和乙酰胆碱酯酶(AChE)活性(胆碱能功能标志物)。测定代谢性谷氨酸受体5 (mGluR5)和n -甲基- d -天冬氨酸受体2B (NMDA2B)基因表达随谷氨酸浓度的变化。结果:莪术能显著降低肌萎缩素处理动物的乙酰胆碱酯酶活性和TNFα。枸杞的抗炎特性可能是这种观察到的神经保护作用的原因。与味精组相比，证实了CUR可能降低脑海马中谷氨酸水平和NMDA2B和mGLUR5基因表达。结论:枸杞作为风味增强剂对味精诱导的大鼠神经毒性有保护作用。

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Curcumin Protects against Monosodium Glutamate Neurotoxicity and Decreasing NMDA2B and mGluR5 Expression in Rat Hippocampus.

Background: Monosodium glutamate (MSG) is a flavor enhancer used in food industries. MSG is well documented to induce neurotoxicity. Curcumin (CUR) reportedly possesses beneficial effects against various neurotoxic insults. Hence, this present study has been designed to evaluate the neuroprotective effect of curcumin on MSG-induced neurotoxicity in rats.

Methods: Thirty-two male Wister rats were divided into four groups (n=8): Control group, MSG group, CUR group and MSG + CUR group. CUR (Curcumin 150 mg/kg, orally) was given day after day for four weeks along with MSG (4 mg/kg, orally). After 4 weeks, rats were sacrificed and brain hippocampus was isolated immediately on ice. Inflammatory marker TNFα and acetylcholinesterase (AChE) activity (marker for cholinergic function) were estimated. Gene expressions of metabotropic glutamate receptor 5 (mGluR5) and N-methyl-D-aspartate receptor 2B (NMDA2B) along with glutamate concentration were assessed.

Results: Treatment with CUR significantly attenuated AChE activity and TNFα in MSG-treated animals. The anti-inflammatory properties of CUR may be responsible for this observed neuroprotective action. A possible role of CUR to attenuate both glutamate level and gene expression of NMDA2B and mGLUR5 in brain hippocampus was established when compared to MSG group.

Conclusion: We concluded that CUR as flavor enhancer protects against MSG-induced neurotoxicity in rats.

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来源期刊

Neurosignals 医学-神经科学

CiteScore

3.40

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Neurosignals is an international journal dedicated to publishing original articles and reviews in the field of neuronal communication. Novel findings related to signaling molecules, channels and transporters, pathways and networks that are associated with development and function of the nervous system are welcome. The scope of the journal includes genetics, molecular biology, bioinformatics, (patho)physiology, (patho)biochemistry, pharmacology & toxicology, imaging and clinical neurology & psychiatry. Reported observations should significantly advance our understanding of neuronal signaling in health & disease and be presented in a format applicable to an interdisciplinary readership.