Next Article in Journal
Peripheral Blood Mononuclear Cells Antioxidant Adaptations to Regular Physical Activity in Elderly People
Previous Article in Journal
Bioactivity, Health Benefits, and Related Molecular Mechanisms of Curcumin: Current Progress, Challenges, and Perspectives
Article Menu
Issue 10 (October) cover image

Export Article

Open AccessArticle
Nutrients 2018, 10(10), 1554; https://doi.org/10.3390/nu10101554

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.
Received: 18 September 2018 / Revised: 10 October 2018 / Accepted: 18 October 2018 / Published: 20 October 2018
Full-Text   |   PDF [2900 KB, uploaded 20 October 2018]   |  

Abstract

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
Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

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.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top