红菜的安托西亚宁通过减轻神经炎症和调节老化小鼠肠道微生物群来减轻认知障碍
1Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Journal of agricultural and food chemistry
|October 2, 2023
概括
包括ARE和CY3D5G在内的红菜西安素通过减少神经炎症和调节肠-大脑轴来改善老化小鼠的认知功能,这表明它具有抗衰老的好处.
科学领域:
- 营养科学 营养科学
- 神经科学是一个神经科学.
- 老年学是一门学科.
背景情况:
- 红菜中的安托西亚宁显示出潜在的抗衰老特性.
- 与年龄相关的认知能力下降是一个日益关注的问题.
- 神经炎症和肠道微生物群失调与认知障碍有关.
研究的目的:
- 调查红白菜富含安东素的提取物 (ARE) 和富含素-3-二甲-5-二甲素的提取物 (CY3D5G) 对与年龄相关的认知功能障碍的保护作用.
- 探索潜在的机制,包括氧化应激,神经炎症和肠道微生物群调节.
主要方法:
- 正常衰老的小鼠 (12个月大) 接受了12周的ARE或CY3D5G口服.
- 用行为测试评估认知功能.
- 测量了氧化应激标志物 (超氧化脱酶,甲).
- 分析了海马体组织学和血清/大脑炎症标志物 (IL-1β,IL-6).
- 研究了MAPK信号通路的激活和肠道微生物群的组成.
主要成果:
- ARE和CY3D5G显著改善了认知障碍,而不会影响运动功能.
- 治疗增加了超氧化物脱酶活性,并降低了甲水平.
- 组织学分析显示,海马神经元损伤和神经营养因子退化减少.
- ARE和CY3D5G降低了血清和大脑IL-1β和IL-6水平.
- 这些效应与MAPK通路激活,酸盐产生细菌的增加和肠道微生物社区结构的改变有关.
结论:
- 红卷心菜的安东素 (ARE和CY3D5G) 显示出减轻与年龄相关的认知功能障碍的潜力.
- 机制包括减少神经炎症,氧化应激,调节肠-大脑轴.
- 研究结果支持使用富含安托素的提取物在衰老过程中促进大脑健康.
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