Protective Effect of Kimchi against Aβ<sub>25-35</sub>-induced Impairment of Cognition and Memory

최지명,; 이상현,; 박건영,; 강순아,; 조은주,

doi:10.3746/jkfn.2014.43.3.360

Cited by 11 publications

(11 citation statements)

References 14 publications

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“…Behavioral task tests are among the tools used to evaluate cognitive deficits in the mouse model of AD [ 2 , 3 ], with the T-maze, novel object recognition, and Morris water maze tests being the most widely applied. Specifically, the novel object recognition test [ 4 ] and the T-maze test [ 5 ] are designed to evaluate cognitive ability through observation of the subject’s exploratory behaviors toward a new object or route, respectively.…”

Section: Introductionmentioning

confidence: 99%

“…Kimchi, a Korean traditional fermented vegetable, contains numerous bioactive compounds because it is prepared with cabbage, red pepper, garlic, ginger, green onion, and fermented fish sauce. Consequently, kimchi has demonstrated various health-beneficial effects, including the prevention of oxidative stress [ 11 ], inflammation [ 12 ], and cancer [ 13 ], and improvement of cognitive abilities [ 3 ]. These effects of kimchi might be attributed to the antioxidative activity of its component bioactive compounds [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

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

2018

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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.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

2018

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“…Recently, vitamins C and E and resveratrol, all possessing antioxidative activity, have drawn attention as possible therapeutic agents for AD 13 because they could attenuate Aβ-induced oxidative stress. 14 Kimchi is a traditional Korean fermented vegetable, the health benefits of which have been well-established with regard to its antioxidative, 15 lipid-lowering, 16 antiatherogenic, 17 and anticancer effects, 18 its improvement of cognitive deficits, 19 and its inhibition of ER stress. 20−22 These health benefits of kimchi might be attributed to the bioactive compounds in its ingredients, namely, cabbage, red pepper, garlic, ginger, onion, and green onion.…”

Section: ■ Introductionmentioning

confidence: 99%

Bioactive Compounds of Kimchi Inhibit Apoptosis by Attenuating Endoplasmic Reticulum Stress in the Brain of Amyloid β-Injected Mice

Woo

Noh

Cho

et al. 2018

J. Agric. Food Chem.

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This study investigated the inhibitory effects of kimchi bioactive compounds against endoplasmic reticulum (ER) stress-induced apoptosis in amyloid beta (Aβ)-injected mice. Mice received a single intracerebroventricular injection of Aβ, except for the normal group. Mice were subjected to oral administration of 10 mg of capsaicin, 50 mg of 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid (HDMPPA), 50 mg of quercetin, 50 mg of ascorbic acid, or 200 mg of kimchi methanol extract (KME) per kilogram of body weight for 2 weeks ( n = 7 per group). In the in vitro blood-brain barrier (BBB) permeability test, all bioactive compounds penetrated the BBB except ascorbic acid. The protein expression level of APP, BACE, and p-Tau elevated by Aβ injection was decreased by kimchi bioactive compounds ( P < 0.05). Quercetin, HDMPPA, and KME decreased oxidative stress, as indicated by ROS and TBARS levels ( P < 0.05). The protein expression level of ER stress markers GRP78, p-PERK, p-eIF2α, XBP1, and CHOP and the proapoptotic molecules Bax, p-JNK, and cleaved caspases-3 and -9 decreased ( P < 0.05). In contrast, the protein expression level of antiapoptotic molecules Bcl2 and cIAP increased ( P < 0.05). These results were supported by histological analysis.

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“…Oral administration was performed by using gavage. The KME concentration for oral administration was based on a previous study [20]. The mice had free access to the diet and water.…”

Section: Animal Studymentioning

confidence: 99%

Preventative activity of kimchi on high cholesterol diet-induced hepatic damage through regulation of lipid metabolism in LDL receptor knockout mice

Woo

Noh

Park

et al. 2017

Food Sci Biotechnol

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This study investigated the effect of kimchi on hepatic lipid metabolism and inflammatory response. Low-density lipoprotein receptor knockout mice fed high cholesterol diet (HCD) with an oral administration of kimchi methanol extracts (KME, 200 mg kg bw day) or distilled water for 8 weeks (n = 10 per group). Compared with the control group, plasma and hepatic lipid concentrations were lower in the kimchi group ( < 0.05), which was confirmed with hepatic histological examination by Oil Red O staining. Hepatic expressions for fatty acid synthesis were downregulated whereas those for beta-oxidation were upregulated in the kimchi group ( < 0.05). Hepatic expressions for cholesterol synthesis were decreased but those for cholesterol export was increased in the kimchi group ( < 0.05). Moreover, kimchi intake reduced expression for inflammatory cytokines ( < 0.05). Kimchi exerted beneficial effects on HCD-induced hepatic damage by suppressing lipid synthesis and inflammation, and facilitating fatty acid oxidation and cholesterol excretion.

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Protective Effect of Kimchi against Aβ_25-35-induced Impairment of Cognition and Memory

Cited by 11 publications

References 14 publications

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

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

Bioactive Compounds of Kimchi Inhibit Apoptosis by Attenuating Endoplasmic Reticulum Stress in the Brain of Amyloid β-Injected Mice

Preventative activity of kimchi on high cholesterol diet-induced hepatic damage through regulation of lipid metabolism in LDL receptor knockout mice

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Protective Effect of Kimchi against Aβ25-35-induced Impairment of Cognition and Memory

Cited by 11 publications

References 14 publications

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

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

Bioactive Compounds of Kimchi Inhibit Apoptosis by Attenuating Endoplasmic Reticulum Stress in the Brain of Amyloid β-Injected Mice

Preventative activity of kimchi on high cholesterol diet-induced hepatic damage through regulation of lipid metabolism in LDL receptor knockout mice

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Protective Effect of Kimchi against Aβ_25-35-induced Impairment of Cognition and Memory