Modulation of cognitive functions by Rumex acetosa L. against scopolamine-induced memory impairment

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-11-26 DOI:10.1016/j.jff.2024.106572

Dool-Ri Oh, Bo Yeong Mun, Haeju Ko, Yonguk Kim, Donghyuck Bae

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Abstract

Rumex acetosa L. (RA), also called sorrel, has been used in traditional medicine owing to its many of biological activities. However, molecular mechanisms underlying the ability of RA to modulate cognitive functions against memory impairment induced by scopolamine (SCO) through anti-inflammatory and -apoptotic activities have not been investigated. Memory impairment assessed using the MWM test. RA significantly decreased escape latency on the acquisition and retention trials of the training days and increased the time to enter the platform quadrant during the probe trial. Furthermore, RA significantly decreased AChE activity, pro-inflammatory cytokines concentrations and the apoptotic signaling proteins and elevated the protein concentrations of PSD-95, phosphorylated ERK1/2 and Akt in the hippocampus. Collectively, these results suggest that RA improves cognitive function in rats with SCO-induced memory impairment by regulating AChE activity and through its anti-inflammatory and anti-apoptotic effects, which associated with the upregulation of synaptic plasticity.

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乙酰鲁米松对东莨菪碱引起的记忆损伤的认知功能调节作用

Rumex acetosa L.（RA）又称苏木，因其具有多种生物活性而被用于传统医药中。然而，尚未研究 RA 通过抗炎和细胞凋亡活性调节认知功能以对抗东莨菪碱（SCO）引起的记忆损伤的分子机制。使用 MWM 测试评估记忆损伤。RA能明显减少训练日获得和保持试验中的逃逸潜伏期，并增加探究试验中进入平台象限的时间。此外，RA还能明显降低海马中的乙酰胆碱酯酶活性、促炎细胞因子浓度和凋亡信号蛋白，并提高PSD-95、磷酸化ERK1/2和Akt的蛋白浓度。总之，这些结果表明，RA 可通过调节 AChE 活性、抗炎和抗凋亡作用改善 SCO 诱导的记忆损伤大鼠的认知功能，这些作用与突触可塑性的上调有关。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.