Jiaxin Wang , Qingling Wang , Xinmin Tu , Ruiwen Yang , Jiangning Hu , Jie Kang , Bing Han , Guoyin Kai
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引用次数: 0
Abstract
Alzheimer's disease (AD) has become a major public health problem worldwide. The effect and mechanism of GA on AD are unclear. We found that GA could inhibit glutamic acid (Glu)-induced neurocyte damage and alleviated disease symptom in D-galactose and AlCl3-induced AD mice. Besides, the doses used for mice can be obtained by human oral administration. GA improved learning and memory abilities while enhanced motor function in AD mice. In addition, GA protected against pathological damage in the hippocampus and cortex tissues of AD mice. The transcriptomic analysis showed that p38/MAPK signaling pathway was involved in GA's protection against AD. Further verification showed that GA significantly inhibited the expression of Gadd45b, Gadd45g, and the phosphorylation of downstream p38 in vitro and in vivo. Together, it suggests that GA can alleviate AD progression by inhibiting p38/MAPK signaling pathway and might be a candidate natural compound for AD prevention.
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.
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