Artemisia scoparia attenuates amyloid β accumulation and tau hyperphosphorylation in spontaneously hypertensive rats

被引：13

作者：

Promyo, Kitipong ^{[1
,2
]}

Cho, Jeong-Yong ^{[1
,2
]}

Park, Kyung-Hee ^{[1
,2
]}

Jaiswal, Lily ^{[1
,2
]}

Park, Sun-Young ^{[1
,2
]}

Ham, Kyung-Sik ^{[1
,2
]}

机构：

[1] Mokpo Natl Univ, Dept Food Engn, Muan 58554, Jeonnam, South Korea

[2] Mokpo Natl Univ, Solar Salt Res Ctr, Muan 58554, Jeonnam, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2017年 / 26卷 / 03期

关键词：

Artemisia scoparia; Alzheimer's disease; Amyloid beta; Tau hyperphosphorylation; Oxidative stress; COGNITIVE DECLINE; ALZHEIMERS; DISEASE; PROTEIN; ENZYME; WALDST; MODEL; KIT;

D O I：

10.1007/s10068-017-0077-3

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The preventive effects of Artemisia scoparia extract (AS) and AS + garlic extract (ASG) on the risk of Alzheimer's disease (AD) were evaluated in spontaneously hypertensive rats. Rats were supplemented with diets containing 2% (w/w) of AS or ASG for 6 weeks. The AS group showed lower levels of amyloid beta and beta-site amyloid precursor protein cleaving enzyme 1 expressions and higher expression levels of low-density lipoprotein receptor-related protein 1 than did the control group (p < 0.05). In addition, the AS showed remarkably reduced levels of phosphorylated tau proteins and suppressed expression of phosphorylated glycogen synthase kinase 3 beta at tyrosine 216 (active form) (p < 0.05). The ASG group also suppressed amyloid beta accumulation and tau hyperphosphorylation. However, there was no synergistic effect of garlic with AS in lowering the risk of AD. These results indicate that AS could be a potential candidate to ameliorate the risk of AD.

引用

收藏

页码：775 / 782

页数：8

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