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KMID : 0380620170490050550
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 5 p.550 ~ p.558
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Memory improvement effect of Artemisia argyi H. fermented with Monascus purpureus on streptozotocin-induced diabetic mice
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Lee Chang-Jun
Lee Doo-Sang
Kang Jin-Yong
Kim Jong-Min
Park Seon-Kyeong
Kang Jeong-Eun
Kwon Bong-Seok
Park Sang-Hyun
Park Su-Bin
Ha Gi-Jeong
Heo Ho-Jin
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Abstract
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The effect of Artemisia argyi H. under liquid-state fermentation by Monascus purpureus (AAFM) on cognitive impairments has been studied in a mice model of diabetes-associated cognitive decline induced by streptozotocin (STZ). C57BL/6 mice (9 weeks of age, male) were separated into four groups: a normal control, STZ-induced diabetic mouse group (STZ group), Artemisia argyi H. (AA) 10 group (diabetic mouse+AA 10 mg/kg/day), AAFM 10 group (diabetic mouse+AAFM 10 mg/kg/day). Administration of AA and AAFM significantly improved glucose tolerance, as shown by the intraperitoneal glucose tolerance test (IPGTT), and ameliorated cognitive deficit, as shown by the behavioral tests including passive avoidance, Morris water maze, and Y-maze tests. After behavioral tests, the cholinergic system was examined by assessment of the acetylcholine (ACh) level and acetylcholinesterase (AChE) inhibitory activity, and the antioxidant system was also assessed by measuring malondialdehyde (MDA) and superoxide dismutase (SOD) levels in the brain and liver.
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KEYWORD
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Artemisia argyi H., Monascus purpureus, streptozotocin, diabetic mouse, cognitive function
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