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KMID : 1134820160450111552
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 11 p.1552 ~ p.1563
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Onion Beverages Improve Amyloid β Peptide-Induced Cognitive Defects via Up-Regulation of Cholinergic Activity and Neuroprotection
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Park Seon-Kyeong
Kim Jong-Min
Kang Jin-Yong
Ha Jeong-Su
Lee Doo-Sang
Kim Ah-Na
Choi Sung-Gil
Lee Uk
Heo Ho-Jin
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Abstract
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To examine the cognitive function of onion (Allium cepa L.) beverages (odourless and fortified), we analyzed in vitro neuronal cell protection against H2O2-induced cytotoxicity and performed in vivo tests on amyloid beta (Aβ)-induced cognitive dysfunction. Cellular oxidative stress and cell viability were evaluated by DCF-DA assay and MTT assay. These results show that fortified beverage resulted in better neuronal cell protection than odourless beverage at lower concentration (0∼100 μg/mL). Fortified beverage also showed more excellent acetylcholinesterase (AChE) inhibitory activity (IC50: 4.20 mg/mL) than odourless beverage. The cognitive functions of odourless beverage and fortified beverage in Aβ-induced neurotoxicity were assessed by Y-maze, passive avoidance, and Morris water maze tests. The results show improved cognitive function in both groups treated with beverages. After in vivo tests, cholinergic activities were determined based on AChE inhibition and acetylcholine levels, and antioxidant activities were measured as SOD, oxidized glutathione (GSH)/total GSH ratio, and MDA levels in mouse brain tissue. In a Q-TOF UPLC/MS system, main compounds were analyzed as follows: odourless beverage (five types of sugars and three types of phenolics) and fortified beverages (six types of phenolics and two types of steroidal saponins).
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KEYWORD
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onion beverage, amyloid beta peptide, cognitive dysfunction, neuronal cell protection
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