微波炮制白果对APP/PS1转基因老年痴呆小鼠学习记忆能力的影响

Effects of microwave-heated Ginkgo Semen on learning and memory abilities of APP/PS1 transgenic mice with Alzheimer's disease

目的研究微波炮制白果对APP/PS1转基因老年痴呆小鼠学习记忆能力的影响。方法比较炒制法、煮制法、微波法3种炮制方式对白果中化学成分的影响。小鼠从4月龄开始分别给予含有生白果及微波炮制熟白果的特殊饲料8个月,采用开场实验、新物体识别实验、Morris水迷宫实验等行为学实验评价小鼠学习记忆能力。行为学实验结束后,测定小鼠血清及脑组织中超氧化物歧化酶(T-SOD)、丙二醛(MDA)、过氧化氢酶(CAT)水平,以及小鼠脑组织中Na+/K+ATPase水平,并观察海马组织病理形态。结果微波炮制是较好的白果炮制工艺。与模型组相比,微波炮制白果组T-SOD、CAT活力上调,MDA含有量下调,Na+/K+ATPase活力增加;生白果组无显著性差异。结论与生白果不同,微波炮制白果能显著改善老年痴呆小鼠受损的学习记忆能力,其机制可能与其提高机体抗氧化能力和激活细胞能量代谢有关。

AIM To investigate microwave-heated Ginkgo Semen＇s effects on learning and memory abilities of APP/PS1 transgenic mice with Alzheimer＇ s disease （AD）. METHODS Firstly, the effects on chemical compo- sitions of Ginkgo Semen due to variation in processing methods （baking, boiling and microwave-heating） were compared. Then, four-month mice were given eight months＇ special feed containing either raw Ginkgo Semen pow- ders or microwave cooked Ginkgo Semen powders. At the end of the experiment, the memory and learning abilities of mice were assayed by open field test, novel object recognition test and morris water maze test, sequentially. And Ihe levels of superoxide dismutase （T-SOD）, eatalase （ CAT）, Na ＋/K ＋ ATPase and malondialdehyde （MDA） in the serum and brain tissue of mice were measured, and a further histopathology examination on hippoeampus tissues was performed as well. RESULTS Microwave-heating method was determined to be the optimum processing tech- nology for Ginkgo Semen. Compared with the model group, the groups treated with microwave cooked Ginkgo Semen had increased T-SOD, CAT, Na ＋/K ＋ ATPase and decreased MDA content, but the groups treated with raw Ginkgo Semen displayed no significant differences. CONCLUSION Unlike raw Ginkgo Semen, Ginkgo Semen processed by microwave heating may possess an antioxidative activity and an energy metabolism enhancement ability contribu- ting to significant amelioration of AD mice＇ s impaired learning and memory abilities.