Effects of Dietary DNA from Chum Salmon Milt on Memory and Age-related Changes in Senescence-accelerated Mice
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- Mitarai Makoto
- Central Research Laboratory, Nichiro Corporation
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- Hsu Tsu-Fang
- Department of Applied Cosmetology and Graduate Institute of Cosmetic Science, Hung Kung University
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- Wang Ming-Fu
- Food and Nutrition Department, Providence University
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- Hirahara Hiroshi
- Bio-products Business Department, Nichiro Corporation
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- Sekido Haruchika
- Central Research Laboratory, Nichiro Corporation
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- Hoshino Yosuke
- Central Research Laboratory, Nichiro Corporation
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- Enari Hiroyuki
- Central Research Laboratory, Nichiro Corporation
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- Yamamoto Shigeru
- International Nutrition, Ochanomizu University Graduate School of Humanities and Sciences
Bibliographic Information
- Other Title
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- シロサケ白子由来DNAの老化促進マウスにおける脳機能改善および老化抑制効果
- シロサケ シラコ ユライ DNA ノ ロウカ ソクシン マウス ニ オケル ノウ キノウ カイゼン オヨビ ロウカ ヨクセイ コウカ
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Description
The effects of dietary DNA (sodium salt), extracted from chum salmon milt, on memory, age-related changes and fertility were investigated in the P-8 strain of senescence-accelerated mice (SAMP8). Mice were fed a diet without (control group) or with 0.1% DNA for 10 months (DNA group). In passive and active avoidance tests, the age-induced deterioration of memory was reduced significantly in the DNA group (p<0.05). To evaluate the degree of senescence, we scored physical changes of aging, including movement and appearance, and found that these changes were significantly lower in the DNA group (p<0.05). Moreover, concentration and mobility of spermatozoa were significantly enhanced (p<0.05), and the activities of superoxide dismutase and catalase in the liver were significantly higher in the DNA group (p<0.05). It has been suggested that these changes in aging and fertility are due to the fact that dietary DNA enhances antioxidant activity, indicating that dietary DNA may be effective in preventing the deterioration of memory with aging and age-related physical changes in the body.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 55 (10), 461-467, 2008
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681385154816
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- NII Article ID
- 10024335140
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- NII Book ID
- AN10467499
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- COI
- 1:CAS:528:DC%2BD1cXht1OjsLfN
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 9669503
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed