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

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.

Nrf2-interacting nutrients and COVID-19: time for research to develop adaptation strategies

“…Nutrients originating from Kimchi and its ingredients modulate the Nrf2/PERK signalling pathway to homeostasis in oxidative stress states. Kimchi and its bioactive compound ((3–4′‐hydroxyl‐3′,5′‐dimethoxyphenyl) propionic acid: HDMPPA), which is a metabolite result from fermentation, alleviate oxidative stress and inflammatory response not only via the Nrf2 pathway, but also via the PERK/CHOP pathway, which induced apoptosis of ER, in cardiovascular disease and ageing models [100–102 ]. In addition, Arvelexin from Brassica rapa and anthocyanin‐rich extract from red cabbage exert anti‐inflammatory properties by the inhibition of NF‐ κB activation and by Nrf2‐regulated HO‐1 induction in macrophages and apolipoprotein E‐deficient mice [103, 104 ], suggesting that Nrf2 activation during inflammation antagonizes the NF‐κB pathway.…”

Flavonoids as an Intervention for Alzheimer’s Disease: Progress and Hurdles Towards Defining a Mechanism of Action1

“…Oral ingestion, or intragastric administration, of fisetin [ 41 ], hesperidin [ 43, 80 ], quercetin [ 58 ], rutin [ 55, 85 ], apigenin [ 24 ], puerarin [ 84 ] or (–)-EC [ 131 ] has been shown to reduce markers of oxidative stress in the brains of mouse models of AD ( Table 1 ). This was demonstrated through increased activity of anti-oxidative enzymes such as GPx, CAT and SOD and a reduction in measurable H 2 O 2 , ROS and malondialdehyde (MDA).…”

The impact of capsaicinoids on APP processing in Alzheimer’s disease in SH-SY5Y cells

“…In this study protein expression of APP and BACE1, elevated by Aβ injection, also tended to decrease by oral administration of 10 mg capsaicin. Furthermore, daily oral administration of bioactive compounds in Kimchi, including capsaicin (10 mg/kg), improved cognitive and memory functions in mice injected with Aβ25-35 98 . Recently it has been shown that TRPV1 activation by capsaicin rescued Aβ-induced degradation of hippocampal gamma oscillations, a cognition-relevant EEG pattern, by reversing desynchronization of AP firing in CA3 pyramidal cells and by reversing the shift in the excitatory/inhibitory current balance 99 .…”