野荆芥汁改善5XFAD小鼠的工作记忆并抑制δ-分泌酶活性

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2023-08-01 DOI:10.1016/j.nfs.2023.100146

Takuya Yamane , Momoko Imai , Satoshi Handa , Hideo Ihara , Tatsuji Sakamoto , Tetsuo Ishida , Takenori Nakagaki , Susumu Uchiyama

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引用次数: 0

摘要

天冬氨酸内肽酶（AEP）切割淀粉样蛋白前体蛋白，促进大脑中淀粉样蛋白β（Aβ）的产生。Aronia berry（Aronia blackanocarpa）通过抑制二肽基肽酶IV等酶对健康具有多种有益作用。在本研究中，为了检测Aronia果汁（AJ）的神经保护作用，通过饮用瓶将AJ给予雄性5XFAD阿尔茨海默病模型小鼠2周至12周龄。AJ的摄入改善了5XFAD小鼠的Y迷宫试验性能，并抑制了小鼠大脑中δ-分泌酶的活性。AJ的摄入显著减少了Aβ在大脑中的沉积。AJ降低了人神经母细胞瘤SH-SY5Y细胞的δ-分泌酶活性。从AJ获得的五个组分（F1-F5）中，只有F5以剂量依赖的方式降低SH-SY5Y细胞中的δ-分泌酶活性。LC-MS/MS分析表明F5含有三个槲皮素苷。AJ通过抑制AEP的δ-分泌酶活性而具有神经保护作用。

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Aronia juice improves working memory and suppresses δ-secretase activity in 5XFAD mice

Asparagine endopeptidase (AEP) cleaves amyloid precursor protein to facilitate amyloid β (Aβ) production in the brain. Aronia berry (Aronia melanocarpa) has various beneficial effects on health through inhibition of enzymes such as dipeptidyl peptidase IV. In this study, to examine neuroprotective effects of aronia juice (AJ), AJ was given to male 5XFAD Alzheimer's disease model mice via drinking bottles over a period from 2 weeks to 12 weeks of age. AJ intake improved the performance of Y-maze test in 5XFAD mice, and suppressed the δ-secretase activity in the mouse brains. AJ intake reduced significantly Aβ deposition in the brain. AJ reduced δ-secretase activity in human neuroblastoma SH-SY5Y cells. Out of five fractions (F1–F5) obtained from AJ, only F5 reduced δ-secretase activity in SH-SY5Y cells in a dose-dependent manner. LC-MS/MS analysis suggested that F5 contains three quercetin glycosides. AJ has neuroprotective function through inhibition of δ-secretase activity of AEP.

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production