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Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta

1
Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, Busan 46241, Korea
2
Department of Food and Nutrition, Silla University, Busan 46958, Korea
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(10), 1554; https://doi.org/10.3390/nu10101554
Received: 18 September 2018 / Revised: 10 October 2018 / Accepted: 18 October 2018 / Published: 20 October 2018
This study investigated the abilities of kimchi and its bioactive compounds to ameliorate amyloid beta (Aβ)-induced memory and cognitive impairments. Mice were given a single intracerebroventricular injection of Aβ25-35, followed by a daily oral administration of capsaicin (10 mg·kg-bw–1), 3-(4′-hydroxyl-3′,5′-dimethoxyphenyl)propionic acid (50 mg/kg bw), quercetin (50 mg/kg bw), ascorbic acid (50 mg/kg bw), or kimchi methanol extract (KME; 200 mg/kg bw) for 2 weeks (n = 7 per group). Carboxymethylcellulose was used as a vehicle for the normal and control groups. Behavioral task tests showed that the learning and memory abilities were significantly waned by the injected Aβ25-35, but these cognitive deficits were recovered by the administrated KME and kimchi bioactive compounds (p < 0.05). The reactive oxygen species, peroxynitrite, and thiobarbituric acid reactive substances levels were lower, and the glutathione level was higher, in the KME and bioactive compound groups than in the control group (p < 0.05). In the KME and bioactive compound groups, the protein expression levels of antioxidant enzymes (nuclear factor (erythroid-derived 2)-like 2-regulated superoxide dismutase-1 and glutathione peroxidase) were increased, whereas those of inflammation-related enzymes (nuclear factor-kappaB -regulated inducible nitric oxide synthase and cyclooxygenase-2) were decreased (p < 0.05). Thus, the antioxidative and anti-inflammatory properties of bioactive compounds-rich kimchi might help to attenuate the symptoms of Alzheimer’s disease. View Full-Text
Keywords: Alzheimer’s disease; amyloid beta; behavioral test; cognitive deficits; kimchi; oxidative stress; inflammation Alzheimer’s disease; amyloid beta; behavioral test; cognitive deficits; kimchi; oxidative stress; inflammation
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MDPI and ACS Style

Woo, M.; Kim, M.J.; Song, Y.O. Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta. Nutrients 2018, 10, 1554. https://doi.org/10.3390/nu10101554

AMA Style

Woo M, Kim MJ, Song YO. Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta. Nutrients. 2018; 10(10):1554. https://doi.org/10.3390/nu10101554

Chicago/Turabian Style

Woo, Minji; Kim, Mi J.; Song, Yeong O. 2018. "Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta" Nutrients 10, no. 10: 1554. https://doi.org/10.3390/nu10101554

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