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KMID : 1161420110140030304
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Journal of Medicinal Food
2011 Volume.14 No. 3 p.304 ~ p.309
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Ipomoea batatas Attenuates Amyloid β Peptide-Induced Neurotoxicity in ICR Mice
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Kim Jae-Kyeom
Choi Soo-Jung
Cho Hong-Yon
Kim Young-Jun
Lim Seung-Taik
Kim Chang-Ju
Kim Eun-Ki
Kim Hye-Kyung
Peterson Sabrina
Shin Dong-Hoon
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Abstract
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In this study, the protective effects of 17 Korean native plants against amyloid β peptide (Aβ)-induced oxidative stress were screened using the 2′,7′-dichlorofluorescin diacetate assay and the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay. Ipomoea batatas exerted the highest protective effects against oxidative stress and was selected for further investigation. To confirm the protective activity of this extract, the I. batatas extract was fed to ICR mice that had been injected with Aβ to induce neuronal deficits. In these experiments, the extract of I. batatas significantly reversed Aβ-induced neurotoxicity as assessed by the passive avoidance test, a behavioral experiment. Moreover, I. batatas administration reduced the level of lipid peroxidation and increased catalase activities in biochemical studies using the brain tissue of mice. These results indicate that I. batatas might be beneficial against Alzheimer's disease, especially by limiting oxidative stress in the brain.
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KEYWORD
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Alzheimer's disease, amyloid β peptide, Ipomoea batatas, neurotoxicity, oxidative stress
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