Cognitive‐Enhancing Effect of Steamed and Fermented Codonopsis lanceolata: A Behavioral and Biochemical Study

Abstract

Alzheimer's disease (AD) is a progressive neurodegenerative disorder characterized by memory impairment. Codonopsis lanceolata (C. lanceolata) has been employed clinically for lung inflammatory diseases such as asthma, tonsillitis, and pharyngitis. The present study was undertaken to evaluate the effect of fermented C. lanceolata (300, 500, and 800 mg/kg) on learning and memory impairment induced by scopolamine by using the Morris water maze and passive avoidance tests. To elucidate possible mechanism of cognitive-enhancing activity, we measured acetylcholinesterase (AchE) activity, brain-derived neurotrophic factor (BDNF), and cyclic AMP response element-binding protein (CREB) expression in the brain of mice. Administration of fermented C. lanceolata (800 mg/kg) led to reduced scopolamine-induced memory impairment in the Morris water maze and passive avoidance tests. Accordingly, the administration of fermented C. lanceolata inhibited AchE activity. Interestingly, the level of CREB phosphorylation and BDNF expression in hippocampal tissue of scopolamine-treated mice was significantly increased by the administration of fermented C. lanceolata. These results indicate that fermented C. lanceolata can ameliorate scopolamine-induced memory deficits in mouse and may be an alternative agent for the treatment of AD.

Anti-Tumor Effect of Steamed Codonopsis lanceolata in H22 Tumor-Bearing Mice and Its Possible Mechanism

“…Prior to this investigation, several studies confirmed that steaming and the fermentation process significantly improved the cognitive-enhancement and neuroprotective effects of C. lanceolata [ 7 , 20 , 21 ]. In addition, recent studies have indicated that the extract of C. lanceolata exerted inhibition activities on HSC-2 (Hematopoietic Stem Cell-2) human oral cancer cells and HT-29 human colon cancer cell [ 22 , 23 ].…”

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

“…Administration of fermented C. lanceolata effectively ameliorated a scopolamine-induced memory deficit in ICR mice. Weon et al (44) also have reported the cognitive-enhancing effect of steamed and fermented C. lanceolata in animal and biochemical studies. Mice that were orally treated with steamed and fermented C. lanceolata extract (SFCE) exhibited enhanced memory performance compared to mice treated with original C. lanceolata extract in MWM and passive avoidance test.…”

“…Mice that were orally treated with steamed and fermented C. lanceolata extract (SFCE) exhibited enhanced memory performance compared to mice treated with original C. lanceolata extract in MWM and passive avoidance test. SFCE treatment showed a significant neuroprotective effect against glutamate-induced cell death in HT22 cells (44–47). In biochemical assays, AChE activity was decreased, and the level of CREB phosphorylation and BDNF expression were increased in the hippocampal tissue of scopolamine-treated mice after the administration of fermented C. lanceolata (44).…”

“…SFCE treatment showed a significant neuroprotective effect against glutamate-induced cell death in HT22 cells (44–47). In biochemical assays, AChE activity was decreased, and the level of CREB phosphorylation and BDNF expression were increased in the hippocampal tissue of scopolamine-treated mice after the administration of fermented C. lanceolata (44). Additionally, treatment with SFCE reduced glutamate-induced ROS accumulation, Ca 2+ influx, and nitric oxide (NO) formation in HT22 cells.…”

Steamed and Fermented Ethanolic Extract from Codonopsis lanceolata Attenuates Amyloid‐β‐Induced Memory Impairment in Mice

“…A cognitive-enhancing effect of steamed and fermented C. lanceolata (SFC), against scopolamine-induced memory impairment, has been reported in one of our previous studies [ 18 ]. In our present study, we confirm the effect of SFC on A β -induced memory deficits in the Morris water maze and passive avoidance tests.…”