Effects of the fermented<i>Zizyphus jujuba</i>in the amyloid β<sub>25-35</sub>-induced Alzheimer's disease mouse model
Min Jeong Kim, Ji Eun Jung, Sanghyun Lee, Eun Ju Cho, Hyun Young Kim
Abstract
BACKGROUD/OBJECTIVES: fermented by yeast (Zj-Y), on cognitive impairment in an AD mouse model. MATERIALS/METHODS: ) in ICR mice, and subsequently 200 mg/kg Zj or Zj-Y was administered daily for 14 days. The cognitive ability of AD mice was observed through behavioral experiments in T-maze, novel object recognition, and Morris water maze tests. We subsequently measured the levels of malondialdehyde (MDA), nitric oxide (NO), aspartate aminotransferase, and alanine aminotransferase in either tissues or serum. RESULTS: induced elevations of MDA and NO in the brain, kidney, and liver were suppressed after exposure to Zj and Zj-Y. Especially, Zj-Y showed stronger scavenging effect against MDA and NO, as compared to Zj. CONCLUSIONS: .