Spirulina Prevents Memory Dysfunction, Reduces Oxidative Stress Damage and Augments Antioxidant Activity in Senescence-Accelerated Mice

DOI Web Site 被引用文献2件 参考文献48件
  • HWANG Juen-Haur
    Department of Otolaryngology, Buddhist Dalin Tzu-Chi General Hospital School of Medicine, Tzu Chi University
  • LEE I-Te
    Division of Endocrinology and Metabolism, Taichung Veterans General Hospital
  • JENG Kee-Ching
    Applied Mathematics, Providence University Medical Technology, National Chung Hsing University Department of Education and Research, Taichung Veterans General Hospital
  • WANG Ming-Fu
    Department of Food and Nutrition, Providence University
  • HOU Rolis Chien-Wei
    Department of Biotechnology, Yuanpei University
  • WU Su-Mei
    Department of Food and Nutrition, Providence University
  • CHAN Yin-Ching
    Department of Food and Nutrition, Providence University

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Spirulina has proven to be effective in treating certain cancers, hyperlipidemia, immunodeficiency, and inflammatory processes. In this study, we aimed to investigate the effects of Spirulina on memory dysfunction, oxidative stress damage and antioxidant enzyme activity. Three-month-old male senescence-accelerated prone-8 (SAMP8) mice were randomly assigned to either a control group or to one of two experimental groups (one receiving daily dietary supplementation with 50 mg/kg BW and one with 200 mg/kg BW of Spirulina platensis water extract). Senescence-accelerated-resistant (SAMR1) mice were used as the external control. Results showed that the Spirulina-treated groups had better passive and avoidance scores than the control group. The amyloid β-protein (Aβ) deposition was significantly reduced at the hippocampus and whole brain in both Spirulina groups. The levels of lipid peroxidation were significantly reduced at the hippocampus, striatum, and cortex in both Spirulina groups, while catalase activity was significantly higher only in the 200 mg/kg BW Spirulina group than in the control group. Glutathione peroxidase activity was significantly higher only in the cortex of the 200 mg/kg group than in that of the SAMP8 control group. However, superoxide dismutase activity in all parts of the brain did not significantly differ among all groups. In conclusion, Spirulina platensis may prevent the loss of memory possibly by lessening Aβ protein accumulation, reducing oxidative damage and mainly augmenting the catalase activity.

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