Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62211
標題: Antioxidant and cognitive promotion effects of anthocyanin-rich mulberry (Morus atropurpurea L.) on senescence-accelerated mice and prevention of Alzheimer's disease
作者: Shih, P.H.
顏國欽
Chan, Y.C.
Liao, J.W.
Wang, M.F.
Yen, G.C.
廖俊旺
關鍵字: SAMP8
Amyloid
Anthocyanin
Mulberry
Nrf2
MAPK
oxidative stress
gene-expression
metabolic syndrome
diabetic-rats
aging process
age
protein
longevity
pathways
decline
期刊/報告no:: Journal of Nutritional Biochemistry, Volume 21, Issue 7, Page(s) 598-605.
摘要: In the present study, we evaluated the beneficial effect of mulberry extracts (ME), which are rich in phenolics and anthocyanins, on the induction of antioxidant enzymes and on the promotion of cognition in senescence-accelerated mice (SAMP). Six-month old SAMP8 and SAMR1 mice were fed a basal diet supplemented with 0.18% and 0.9% ME for consecutive 12 weeks. The results showed that the mice fed the ME supplement demonstrated significantly less amyloid p, protein and showed improved learning and memory ability in avoidance response tests. ME-treated mice showed a higher antioxidant enzyme activity and less lipid oxidation in both the brain and liver, as compared to the control mice. Furthermore, treatment with ME decreased the levels of serum aspartate aminotransferase, alanine aminotransferase, triglyceride and total cholesterol that increase with ageing. The hepatoprotective effect of ME appeared to occur through a mechanism related to regulation of the mitogen-activated protein kinases and activation of the nuclear factor-erythroid 2 related factor 2, where the latter regulates the induction of phase 2 antioxidant enzymes and reduction of oxidative damage. Overall, supplementation of ME might be advantageous to the induction of an antioxidant defense system and for the improvement of memory deterioration in ageing animals. (C) 2010 Elsevier Inc. All rights reserved.
URI: http://hdl.handle.net/11455/62211
ISSN: 0955-2863
文章連結: http://dx.doi.org/10.1016/j.jnutbio.2009.03.008
Appears in Collections:食品暨應用生物科技學系

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