114E-30 |
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M. R. KIM, Department of Food Science & Nutrition, Chungnam National University, Taejon, 305-764, D.-E. Sok, College of Pharmacy, Chungnam National University, 220 Gung-Dong, Yuseong-Ku, Taejon, 305-764, South Korea, and S. Oh, Department of Food & Nutrition, Chungnam National University, Gung-Dong 220, Yuseong-Ku, Taejon, 305-764. Oxidative stress is increased during aging and in neurodegenerative disorders. Oxidant radicals are implicated as a causal factor in the pathogenesis of neurobiological disorders and neurodegenerative diseases. Concerned with this, there have been reports concerning the prevention by antioxidants against the oxidative damage in brains subjected to inducers of oxidative stress such as kainic acid. Meanwhile, there are few studies on the neuprotective action of extracts of vegetables against oxidative damage in brain tissue. Male ICR mice(6-8 weeks of age) were administered orally with MK104 extract (400 mg/kg) for 5 consecutive days. Thirty min after the final administration, the animals were challenged s.c. with kainic acid (50 mg/kg), and neurobehavioral activities were monitored. In addition, biomarkers of oxidative stress and neuronal loss in hippocampus for the biochemical and morphological evaluations were analyzed 2 days after the kainic acid challenge. During 5-day treatment with MK104 extract, the body weight gain was not significantly different from that of vehicle-treated control animals. Administration of kainic acid alone induced severe epileptiform seizures, causing a lethality of approximately 50%, and injuries of pyramidals cells in hippocampus of mice survived the challenge. Kainic acid exposure also resulted in marked decreases in total glutathione level and glutathione peroxidase activity, and an increase in thiobarbituric acid-reactive substances (TBARS) value in brain tissues. In comparison, coadministration with MK104 extract remarkably attenuated the neurobehavioral signs and neuronal loss in hippocampal CA1 and CA2 regions (p<0.01) leading to a decrease in mortality of animals to 0% ( p<0.05). In addition, the changes in glutathione and TBARS values and glutathione peroxidase activity induced by kainic acid were restored to control levels by pretreatment with MK104 extract. On the basis of these results, MK104 extract is suggested to be a functional agent to prevent the oxidative damage in the brain of mice.
Session 114E, Nutraceuticals & Functional Foods: Bioactivity measurement and mechanism
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