LAPSE:2023.24834
Published Article
LAPSE:2023.24834
Protective Effect of Processed Polygoni multiflori Radix and Its Major Substance during Scopolamine-Induced Cognitive Dysfunction
Ji-Hyun Kim, Ji Hyun Kim, Mei Tong He, Su Cheol Kim, Kyung Pan Hwa, Kye Man Cho, Eun Ju Cho
March 28, 2023
Abstract
Alzheimer’s disease (AD) is the most common cognitive disorder in the elderly population. However, effective pharmacological agents targeting AD have not been developed. The processed Polygoni multiflori Radix (PPM) and its main active substance, 2,3,5,4′-tetrahydroxystilbene-2-O-β-glucoside (TSG), has received considerable attention, majorly due to its neuroprotective activities against multiple biological activities within the human body. In this study, we provide new evidence on the therapeutic effect of PPM and TSG during cognitive impairment by evaluating the ameliorative potential of PPM and TSG in scopolamine-induced amnesia in ICR mice. PPM (100 or 200 mg/kg) was orally administered during the experimental period (days 1−15), and scopolamine was intraperitoneally injected to induce cognitive deficits during the behavioural test periods (days 8−15). The administration of PPM and TSG significantly improved memory loss and cognitive dysfunction in behavioural tests and regulated the cholinergic function, brain-derived neurotrophic factor, and neural apoptosis. The present study suggests that PPM and TSG improved scopolamine-induced cognitive dysfunction, but further study has to be supported for the clinical application of PPM and TSG for AD prevention and treatment.
Keywords
2,3,5,4′-tetrahydroxystilbene-2-O-β-glucoside, Alzheimer’s disease, cognitive dysfunction, processed Polygoni multiflori Radix
Suggested Citation
Kim JH, Kim JH, He MT, Kim SC, Hwa KP, Cho KM, Cho EJ. Protective Effect of Processed Polygoni multiflori Radix and Its Major Substance during Scopolamine-Induced Cognitive Dysfunction. (2023). LAPSE:2023.24834
Author Affiliations
Kim JH: Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea
Kim JH: Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
He MT: Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea
Kim SC: Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
Hwa KP: Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
Cho KM: Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
Cho EJ: Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea [ORCID]
Journal Name
Processes
Volume
9
Issue
2
First Page
342
Year
2021
Publication Date
2021-02-13
ISSN
2227-9717
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PII: pr9020342, Publication Type: Journal Article
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LAPSE:2023.24834
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https://doi.org/10.3390/pr9020342
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