Sesame cake hydrolysates improved spatial learning and memory of mice

Publication date: Available online 25 July 2019Source: Food BioscienceAuthor(s): Zaixi Shu, Lingyi Liu, Pengfei Geng, Jiawei Liu, Wangyang Shen, Mengjie TuAbstractAge-related decrease in cognition function was shown to be related to oxidative stress, and the study investigated the effect of sesame cake hydrolysates (SCH) on the improvement of learning and memory in mice using the Morris water maze (MWM) test. The mice administered a medium dose (20 mg/kg/d) of SCH did better in learning and memory function compared with the low-dose (10 mg/kg/d), and high-dose (30 mg/kg/d) treated animals with no significant differences in body weight. Biochemical analysis (SOD, GSH-Px, MDA, NO, and AChE) showed SCH improved the antioxidant and AChE activity and reduced the oxidative stress status, although no obvious differences in NO were observed between the control and test groups. qRT-PCR results showed that mRNA expression of CREB, NR2A, and NR2B improved in the test groups, which was consistent with the change of antioxidant capacity. All these results indicated a potential mRNA mechanism for SCH to improve learning and memory ability that was associated with the changes of antioxidant capacity, oxidative stress, and the cholinergic system.
Source: Food Bioscience - Category: Food Science Source Type: research