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[학술저널]

  • 학술저널

Yu Jin Choi(Imsil Research Institute of Cheese Science) Hee Sun Yang(Imsil Research Institute of Cheese Science) Jun Hee Jo(Imsil Research Institute of Cheese Science) Sang Cheon Lee(Imsil Research Institute of Cheese Science) Tae Young Park(Janghung Research Institute for Mushroom Industry) Bong Suk Choi(Janghung Research Institute for Mushroom Industry) Kyoung Sun Seo(Janghung Research Institute for Mushroom Industry) Chang Ki Huh(Imsil Research Institute of Cheese Science)

UCI(KEPA) : I410-ECN-0101-2016-594-001674268

초록

This study investigated the anti-amnesic effect of fermented Ganoderma lucidum water extracts (GW) on scopolamine-induced memory impairment in rats. GW were fermented by the lactic acid bacterium Bifidobacterium bifidum (FGWB), followed by Lactobacillus sakei LI033 (FGWBL). To induce amnesia, scopolamine (1 mg/kg) was intraperitoneally injected into rats 30 min before the behavioral tests. Step-through latencies of rats treated with primary fermented extracts (300 mg/kg, FGWB) and secondary fermented extracts (300 mg/kg, FGWBL) were significantly longer than those of rats treated with GW (300 mg/kg) in the retention trial of the multiple trial passive avoidance test. In the Morris water maze task, FGWBL significantly shortened escape latencies in training trials. Furthermore, swimming times within the target zone during the probe trial with FGWBL were significantly higher than the GW and FGWB treatments. In addition, acetylcholinesterase activities were lower in the brains of scopolamine-treated rats treated with FGWBL. These results suggest that FGWBL could be useful to enhance learning memory and cognitive function via cholinergic dysfunction.

목차

ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES

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