Tea polyphenols improve the memory in aging ovariectomized rats by regulating brain glucose metabolism in vivo and in vitro
| Autor: | Ruirui Dong, Yusen Zhang, Lili Wang, Chenmeng Song, Chenhui Lv, Le Cheng, Luping Zhang, Qian Yang, Xuemin Li, Jie Kou, Haifeng Zhao, Mengqian Shi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
medicine.medical_specialty
Aging Ovariectomy Medicine (miscellaneous) Hippocampus Carbohydrate metabolism Mitochondrion In vivo Internal medicine medicine Respiratory function Glycolysis TX341-641 Tea polyphenols Glucose metabolism Nutrition and Dietetics biology Chemistry Nutrition. Foods and food supply ECAR OCR Endocrinology Ovariectomized rat biology.protein GLUT1 Food Science |
| Zdroj: | Journal of Functional Foods, Vol 87, Iss, Pp 104856-(2021) |
| ISSN: | 1756-4646 |
| Popis: | Tea polyphenols (TP) are the main active components of tea. In our study, the effect of TP on the menopause and aging related memory decline and the mechanisms focused on the brain glucose metabolism were clarified. In vivo, ovariectomy (OVX) combined with D-galactose (D-gal) injection were used to establish the memory decline model. TP administration improved the spatial memory by increasing the expressions of GLUT1, 3 and Tau protein O-GlcNAc glycosylation, decreasing Tau hyper-phosphorylation and the Aβ1-42 level, and improving the morphology of mitochondria in hippocampus. Furthermore, in vitro, PC12 cells were treated with Aβ1-42 and EGCG treatment regulated the mitochondrial respiratory function and glycolytic functions, improved the activities of the key enzymes in glycolysis and tricarboxylic acid cycle, increased the SOD activity and decreased the MDA levels in cells. Our study suggests that TP improve the memory in aging ovariectomized rats by regulating brain glucose metabolism. |
| Databáze: | OpenAIRE |
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