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Moringa oleifera modulates cholinergic and purinergic enzymes activity in BV-2 microglial cells

Stephen Adeniyi Adefegha1,2,3,4, Charles Elias Assmann5, Maria Rosa Chitolina Schetinger5

  • 1Functional Foods, Nutraceuticals and Phytomedicine Laboratory, Department of Biochemistry, Federal University of Technology, Akure, Nigeria. saadefegha@futa.edu.ng.

Metabolic Brain Disease
|January 4, 2021
PubMed

Insights

Moringa oleifera extract protects neurons by maintaining microglial cell viability and modulating key enzymes. This suggests its potential therapeutic use in neurodegenerative diseases.

Area of Science:

  • Neuroscience
  • Pharmacology
  • Immunology

Background:

  • Microglia are central nervous system immune cells; their activation can harm neurons.
  • Preventing microglial activation is a potential strategy for neurodegenerative diseases.
  • Moringa oleifera is traditionally used in medicine and consumed as food.

Purpose of the Study:

  • To investigate the effects of Moringa oleifera aqueous extract on BV-2 microglial cells.
  • To assess its impact on cell viability, nitric oxide production, and enzyme activity.

Main Methods:

  • BV-2 microglial cells were treated with varying concentrations of Moringa oleifera extract.
  • Cell viability and nitric oxide production were measured.
  • Activity of cholinergic (acetylcholinesterase) and purinergic (NTPDase, 5' nucleotidase, ADA) enzymes was determined.

Main Results:

  • Moringa oleifera extract maintained cell viability in BV-2 microglia.
  • The extract modulated the activity of cholinergic and purinergic enzymes.
  • Phenolic compounds like chlorogenic acid and quercetin derivatives were identified in the extract.

Conclusions:

  • Moringa oleifera extract supports microglial cell viability.
  • The extract's phenolic compounds may be responsible for its neuroprotective effects.
  • Moringa oleifera shows potential for managing inflammation-related neurodegenerative conditions.
Keywords:
BrainEnzymesMicroglial cellMoringa oleifera leafPhenolic compounds

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