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Effects of Water Extract of Smoke-dried Skipjack Tuna on Memory in an Scopolamine-induced Amnesia Animal Model

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 17 Number 3 (2008.06)바로가기
  • 페이지
    pp.594-597
  • 저자
    Soon Sung Lim, In Ko Hwang, Ki-Yeon Yoo, Il-Jun Kang, Hyin-Kyung Shin, Sang Moo Kim, Moo Ho Won
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A87806

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원문정보

초록

영어
Natural products have been used to treat many neurological illnesses such as Alzheimer's disease. In the present study, the effects of the water extract of smoke-dried skipjack tuna (WSST), which is used as a traditional seasoning in Japan, as well as its fractions on acetylcholinesterase (AChE) inhibition in vitro and on memory in scopolamine-induced amnesia mice in vivo were evaluated. Bio-Rad P-2 gel permeation chromatography revealed the presence of 7 peaks and AChE significantly inhibited peak 3 and 5. When in vivo behavioral studies were conducted, a passive avoidance test revealed that treatment with 50 and 100 mg/kg WSST as well as with fraction 3 and 5 improved the loss in memory retention induced by scopolamine. These results suggest that skipjack tuna extract and its fractions improve memory deficits and that these substances are suitable for use in healthy foods designed to improve memory deficits induced by aging and Alzheimer's disease.

목차

Abstract
 Introduction
 Materials and Methods
  Preparation of smoke-dried skipjack tuna and extract
  Fractionation of WSST
  Peptide-nitrogen determinations 
  AChE assay in vitro
  Experimental animals
  Passive avoldance test
  Quantification of data and statistical analysis
 Results and Discussion
 References

키워드

smoke-dried skipjack tuna acetylcholinesterase inhibitor memory cognitive function passive avoidance

저자

  • Soon Sung Lim [ Department of Food Scicence and Nutrition, Division of Life Science, hallym University ]
  • In Ko Hwang [ Department of anatomy and Cell Biology, College of Veterinary Medicine and BK21 Program for Veterinary Science, Seoul National University ]
  • Ki-Yeon Yoo [ Department of Anatomy and Neurobiology College of Medicine Hallym University ]
  • Il-Jun Kang [ Department of Food Scicence and Nutrition, Division of Life Science, hallym University ]
  • Hyin-Kyung Shin [ Department of Food Scicence and Nutrition, Division of Life Science, hallym University ]
  • Sang Moo Kim [ Faculty of Marine Bioscience and Technology, Kangnung National University ]
  • Moo Ho Won [ Department of Anatomy and Neurobiology College of Medicine Hallym University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 17 Number 3

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