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Protective Effects of Radish Extract Against Neurotoxicity in Mice and PC12 Cells

Journal of Medicinal Food 2020년 23권 5호 p.523 ~ 534
최수정, 박찬규, 신동훈,
소속 상세정보
최수정 ( Choi Soo-Jung ) - korea university Department of Food and Biotechnology
박찬규 ( Park Chan-Kyu ) - korea university Department of Food and Biotechnology
신동훈 ( Shin Dong-Hoon ) - korea university Department of Food and Biotechnology

Abstract


A variety of natural compounds have been used to reduce the oxidative stress associated with Alzheimer's disease, and many of these defend cells from oxidative stress-induced neuronal toxicity. In this study, the protective effect of radish (Raphanus raphanistrum) extract was investigated in mice and PC12 cells. In vivo behavioral tests were completed to examine the protective effects of the extract on amyloid beta (Aβ)-peptide1?42-induced learning and memory impairment in a mouse model. The extract increased spontaneous alternation behaviors and step-through latency in mice. We discovered that administration of the extract reduced lipid peroxidation and Aβ aggregation in a biochemical study of mice brain tissues. Treatment with the extract also increased acetylcholine and catalase activity in the brain. Furthermore, the radish extract attenuated H2O2-induced oxidative stress in cells. Through sequential fractionation of the radish extract, the active compound was identified as oleamide. These results suggest that the radish extract could have a protective role against oxidative stress-induced neuronal toxicity, possibly owing to the antioxidative activity of oleamide.

키워드

amyloid beta-peptide; oleamide; oxidative stress; radish; Raphanus raphanistrum

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