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Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice
Wang, Xueqin1,2; Yu, Huahua1,2; Xing, Ronge1,2; Liu, Song1,2; Chen, Xiaolin1,2; Li, Pengcheng1,2
2018
Source PublicationRSC ADVANCES
ISSN2046-2069
Volume8Issue:11Pages:6125-6135
Corresponding AuthorLi, Pengcheng(pcli@qdio.ac.cn)
AbstractOysters (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.
DOI10.1039/c7ra13139a
Indexed BySCI
Language英语
Funding ProjectKey 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 Research AreaChemistry
WOS SubjectChemistry, Multidisciplinary
WOS IDWOS:000424465500057
PublisherROYAL SOC CHEMISTRY
Citation statistics
Cited Times:3[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.qdio.ac.cn/handle/337002/158104
Collection实验海洋生物学重点实验室
Corresponding AuthorLi, Pengcheng
Affiliation1.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
First Author AffilicationInstitute of Oceanology, Chinese Academy of Sciences
Corresponding Author AffilicationInstitute of Oceanology, Chinese Academy of Sciences
Recommended Citation
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.
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