Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice

doi:10.1039/c7ra13139a

IOCAS-IR > 实验海洋生物学重点实验室

	Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice
	Wang, Xueqin 1,2; Yu, Huahua1,2 ; Xing, Ronge1,2 ; Liu, Song 1,2; Chen, Xiaolin 1,2; Li, Pengcheng1,2
	2018
发表期刊	RSC ADVANCES
ISSN	2046-2069
卷号	8 期号:11 页码:6125-6135
通讯作者	Li, Pengcheng(pcli@qdio.ac.cn)
摘要	Oysters (Crassostrea talienwhanensis) contain large amounts of protein and exhibit many biological activities. This study was aimed at preparing oyster protein hydrolysates (OPH) and evaluating the OPH based on a spatial learning and memory capacity. A response surface methodology was employed to optimize hydrolysis conditions to determine the OPH with the highest AChE inhibitory activity, and the optimum extraction conditions were as follows: enzyme concentration of 1444.88 U g(-1), pH of 7.38, extraction temperature of 45 degrees C, extraction time of 5.56 h and a water/material ratio of 2.45 : 1, and the minimum acetylcholinesterase (AChE) activity was 0.069 mM min(-1). The spatial memory and learning abilities and passive avoidance in mice were determined by using the Morris water maze test and a dark/light avoidance test. Furthermore, the OPH group could relieve oxidative stress, reduce AChE levels, increase choline acetyltransferase (ChAT) levels and alleviate inflammatory reaction through reduction of interleukin-1 beta (IL-1 beta), interleukin-6 (IL-6), and tumor necrosis factor-alpha (TNF-alpha) levels. Additionally, up-regulated expressions of brain-derived neurotrophic factor (BDNF) and neural cell adhesion molecules (NCAM) were observed in mice treated with OPH. These findings suggested that OPH could be a functional food candidate to improve the learning and memory ability associated with oxidative stress and inflammatory reactions.
DOI	10.1039/c7ra13139a
收录类别	SCI
语种	英语
资助项目	Key Research and Development Program of Shandong Province[2017YYSP018] ; National Natural Science Foundation of China[41506175] ; Qingdao Science and Technology Project[17-3-3-21-nsh] ; Science and Technology Development Plan Project of Shandong Province[2016YYSP010] ; Key Research Program of the Chinese Academy of Sciences[KFZD-SW-106] ; Key Research and Development Program of Shandong Province[2017YYSP018] ; National Natural Science Foundation of China[41506175] ; Qingdao Science and Technology Project[17-3-3-21-nsh] ; Science and Technology Development Plan Project of Shandong Province[2016YYSP010] ; Key Research Program of the Chinese Academy of Sciences[KFZD-SW-106]
WOS研究方向	Chemistry
WOS类目	Chemistry, Multidisciplinary
WOS记录号	WOS:000424465500057
出版者	ROYAL SOC CHEMISTRY
引用统计	被引频次：20[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.qdio.ac.cn/handle/337002/158104
专题	实验海洋生物学重点实验室
通讯作者	Li, Pengcheng
作者单位	1.Chinese Acad Sci, Inst Oceanol, Key Lab Expt Marine Biol, 7 Nanhai Rd, Qingdao 266071, Peoples R China 2.Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, 1 Wenhai Rd, Qingdao 266237, Peoples R China
第一作者单位	中国科学院海洋研究所
通讯作者单位	中国科学院海洋研究所
推荐引用方式 GB/T 7714	Wang, Xueqin,Yu, Huahua,Xing, Ronge,et al. Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice[J]. RSC ADVANCES,2018,8(11):6125-6135.
APA	Wang, Xueqin,Yu, Huahua,Xing, Ronge,Liu, Song,Chen, Xiaolin,&Li, Pengcheng.(2018).Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice.RSC ADVANCES,8(11),6125-6135.
MLA	Wang, Xueqin,et al."Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice".RSC ADVANCES 8.11(2018):6125-6135.

条目包含的文件
文件名称/大小	文献类型	版本类型	开放类型	使用许可
Effect and mechanism（926KB）	期刊论文	出版稿	限制开放	CC BY-NC-SA	浏览