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KMID : 0380620150470030373
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 3 p.373 ~ p.379
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Amelioration of Trimethyltin-induced Cognitive Impairment in ICR Mice by Perilla Oil
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Kang Jin-Yong
Park Bo-Kyeong
Seung Tae-Wan
Park Chang-Hyeon
Park Seon-Kyeong
Jin Dong-Eun
Kang Sung-Won
Choi Sung-Gil
Heo Ho-Jin
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Abstract
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This study aimed to investigate the anti-amnesic effect of perilla oil against trimethyltin (TMT)-induced learning and memory impairment in ICR mice. Perilla oil (2.5 mL/kg of body weight) and soybean oil (2.5 mL/kg of body weight) were administered orally to mice for 3 weeks, and at the end of the experimental period, cognitive behavior was examined by Y-maze and Morris water maze (MWM) tests. Behavioral tests showed that the mice treated with perilla oil had improved cognitive function compared to that in mice administered soybean oil. Analysis of brain tissue showed that perilla oil significantly lowered acetylcholinesterase activity and malondialdehyde (MDA) levels. Oxidized glutathione (GSH)-to-total GSH ratio also decreased from 10.4% to 5.3% in perilla oil-treated mice, but superoxide dismutase (SOD) activity increased from 11.7 to 14.2 U/mg protein. Therefore, these results suggest that the perilla oil could be a potential functional substance for improving cognitive function.
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KEYWORD
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acetylcholinesterase, cognition, perilla oil, soybean oil
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