Antioxidant hydrolyzed peptides from Manchurian walnut (Juglans mandshurica Maxim.) attenuate scopolamine-induced memory impairment in mice
Ren D, Zhao F, Liu C, Wang J, Guo Y, Liu J, Min W
Journal of the science of food and agriculture · 56 citations
How it was studied
- Design
- Animal study (classified by our AI screen)
- Studied in
- Animals
- Main outcome
- Health markers and function
Who paid for it
- Funding
- Independent funding
- Government
- National High Technology Research and Development Program of China
Based on 1 listed funder(s).
Publication
- Published
- 2018-04-13 · J Sci Food Agric · vol. 98 · issue 13 · pp. 5142–5152
- Publisher
- Wiley
- Cited
- 89 citations · more than 88% of similar papers · 2.1× the field average
- References
- 52 works
- Access
- Paywalled
- Research areas
- Protein Hydrolysis and Bioactive Peptides · GABA and Rice Research · Proteins in Food Systems
- Keywords
- Memory impairment, Antioxidant, Morris water navigation task, Pharmacology, Hippocampal formation, Chemistry, Hippocampus, Biochemistry, Medicine, Neuroscience, Cognition, Biology, Internal medicine
- MeSH
- hippocampus, animals, humans, mice, juglans, memory disorders, scopolamine, peptides, plant proteins, antioxidants, cognition, memory, oxidative stress, china, female, male
7 authors
From CN
- Dayong RenJilin Agricultural University
- Fanrui ZhaoJilin Agricultural University
- Chunlei LiuJilin Agricultural University
- Ji WangJilin Agricultural University
- Yong GuoJilin Agricultural University
- Jingsheng LiuJilin Agricultural University
Abstract
Background
Walnut protein, which is obtained as a by-product of oil expression, has not been used efficiently. Although walnuts are beneficial for cognitive functioning, the potential of their protein composition in strengthening learning and memory functions remains unknown. In this study, the inhibition of memory impairment by the Manchurian walnut hydrolyzed peptide (MWHP) was evaluated.
Results
Small-molecular-weight MWHP (<3 kDa) achieved the optimal antioxidative activity. Therefore, MWHP (<3 kDa) was subjected to the following mice trials to evaluate its attenuation effect on memory impairment. In the Morris water maze test, MWHP shortened the total path for searching the platform, reduced the escape latency, and increased the dwelling distance and time in the coverage zone. MWHP also prolonged the latency and diminished errors in the passive avoidance response tests. These behavioral tests demonstrated that MWHP could inhibit scopolamine-induced memory impairment. MWHP improved memory by reducing oxidative stress, inhibiting apoptosis, regulating neurotransmitter functions, maintaining hippocampal CA3 pyramidal neurons, and increasing calmodulin-dependent protein kinase II levels in brain tissues.
Conclusion
Experimental results proved that MWHP exhibits potential in improving memory and should be used to develop novel functional food. © 2018 Society of Chemical Industry.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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