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KMID : 1134820140430030360
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 3 p.360 ~ p.366
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Protective Effect of Kimchi against Aβ25-35-induced Impairment of Cognition and Memory
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Choi Ji-Myung
Lee Sang-Hyun
Park Kun-Young
Kang Soon-Ah
Cho Eun-Ju
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Abstract
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Kimchi is a Korean traditional fermented food with various health functionalities. However, the protective effects of kimchi against Alzheimer's disease (AD) have not been studied yet. In this study, the protective activities of kimchi extract against oxidative stress and AD were investigated in an amyloid beta (Aβ)-induced AD model using ICR mice. Kimchi extract exerted strong scavenging activities against 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical. In addition, T-maze, object cognition, and water maze tests were carried out using the AD model. The Aβ25-35-injected groups showed impairment of cognition and memory. However, the abilities of novel object recognition and new route awareness were improved by administration of kimchi extract (100 and 200 mg/kg/day) for 2 weeks. Furthermore, the results on water maze test indicated that kimchi extract exerted protective activity against cognitive impairment induced by Aβ25-35. The present study suggested that kimchi protected against Aβ-induced impairment of memory and cognition as well as attenuated oxidative stress.
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KEYWORD
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kimchi, Alzheimer's disease, oxidative stress, amyloid beta, cognition
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