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KMID : 1204320080240010087
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Laboratory Animal Research
2008 Volume.24 No. 1 p.87 ~ p.92
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Improvement of Memory Impairment by the Combination of Green Tea Extract and L-Theanine through Inhibition of Acetylcholinesterase Activity in Mice
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Kim Tae-Il
Hong Jin-Tae
Oh Ki-Wan
Park Sang-Ki
Yuk Dong-Yeon
Park Hyoung-Kook
Yoon Yeo-Kyeung
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Abstract
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The primary target of US FDA-approved for the treatment of Alzheimer’s disease is the inhibition of the acetylcholinesterase, an enzyme degrading acetylcholine. In this study, we examined the synergistic or additive improving effect of the combination of green tea extract and L-theanine on the scopolamine (1 ㎎/㎏, i.p.)-induced memory dysfunction in mice since these two compounds have memory improving capability. The mice were fed drinking water containing the combination of green tea extract (24 ㎎/㎏) and L-theanine (4 ㎎/㎏) or single compound for 7 days, and scopolamine was given to mice to induce memory deficient before behavioral test. The combination of green tea extract and L-theanine more significantly inhibited the scopolamine-induced latency time and distance in the water maze test, and increased retention time in the passive avoidance test than those of single compounds. The combination of green tea extract and L-theanine more significantly inhibited acetylcholinesterase activity in the cortex and hippocampus of mice brain. This study suggests that the combination of green tea extract and Ltheanine may act synergistically, and the combination may be more useful for the prevention of progression of Alzheimer’s disease.
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KEYWORD
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Green tea extract, L-theanine, acetylcholinesterase, Alzheimer’s disease, memory
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