Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice
文献类型：期刊论文
| 作者 | Wang, Xueqin1,2; Yu, Huahua1,2 ; Xing, Ronge1,2; Liu, Song1,2; Chen, Xiaolin1,2; Li, Pengcheng1,2
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| 刊名 | RSC ADVANCES
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| 出版日期 | 2018 |
| 卷号 | 8期号:11页码:6125-6135 |
| ISSN号 | 2046-2069 |
| DOI | 10.1039/c7ra13139a |
| 通讯作者 | Li, Pengcheng(pcli@qdio.ac.cn) |
| 英文摘要 | Oysters (Crassostrea talienwhanensis) contain large amounts of protein and exhibit many biological activities. This study was aimed at preparing oyster protein hydrolysates (OPH) and evaluating the OPH based on a spatial learning and memory capacity. A response surface methodology was employed to optimize hydrolysis conditions to determine the OPH with the highest AChE inhibitory activity, and the optimum extraction conditions were as follows: enzyme concentration of 1444.88 U g(-1), pH of 7.38, extraction temperature of 45 degrees C, extraction time of 5.56 h and a water/material ratio of 2.45 : 1, and the minimum acetylcholinesterase (AChE) activity was 0.069 mM min(-1). The spatial memory and learning abilities and passive avoidance in mice were determined by using the Morris water maze test and a dark/light avoidance test. Furthermore, the OPH group could relieve oxidative stress, reduce AChE levels, increase choline acetyltransferase (ChAT) levels and alleviate inflammatory reaction through reduction of interleukin-1 beta (IL-1 beta), interleukin-6 (IL-6), and tumor necrosis factor-alpha (TNF-alpha) levels. Additionally, up-regulated expressions of brain-derived neurotrophic factor (BDNF) and neural cell adhesion molecules (NCAM) were observed in mice treated with OPH. These findings suggested that OPH could be a functional food candidate to improve the learning and memory ability associated with oxidative stress and inflammatory reactions. |
| 资助项目 | Key Research and Development Program of Shandong Province[2017YYSP018] ; National Natural Science Foundation of China[41506175] ; Qingdao Science and Technology Project[17-3-3-21-nsh] ; Science and Technology Development Plan Project of Shandong Province[2016YYSP010] ; Key Research Program of the Chinese Academy of Sciences[KFZD-SW-106] |
| WOS研究方向 | Chemistry |
| 语种 | 英语 |
| 出版者 | ROYAL SOC CHEMISTRY |
| WOS记录号 | WOS:000424465500057 |
| 源URL | [http://ir.qdio.ac.cn/handle/337002/158103]  |
| 专题 | 海洋研究所_实验海洋生物学重点实验室 |
| 通讯作者 | Li, Pengcheng |
| 作者单位 | 1.Chinese Acad Sci, Inst Oceanol, Key Lab Expt Marine Biol, 7 Nanhai Rd, Qingdao 266071, Peoples R China 2.Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, 1 Wenhai Rd, Qingdao 266237, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wang, Xueqin,Yu, Huahua,Xing, Ronge,et al. Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice[J]. RSC ADVANCES,2018,8(11):6125-6135. |
| APA | Wang, Xueqin,Yu, Huahua,Xing, Ronge,Liu, Song,Chen, Xiaolin,&Li, Pengcheng.(2018).Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice.RSC ADVANCES,8(11),6125-6135. |
| MLA | Wang, Xueqin,et al."Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice".RSC ADVANCES 8.11(2018):6125-6135. |
入库方式： OAI收割
来源：海洋研究所
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