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Ginger fermented with Schizosaccharomyces pombe alleviates memory impairment via protecting hippocampal neuronal cells in amyloid beta1-42 plaque injected mice

Abstract

Ginger, which has been used for dietary condiment widely, was reported to improve memory dysfunction in an animal model of Alzheimer’s disease (AD). Recently, there are a few trials to enhance effects of ginger by improving the bioavailability of their relevant components with fermentation. Some reports suggested that fermented ginger has the possibility to effect on AD in vitro system, however, its anti-amnesic effects on in vivo model still remain to investigate. In the present study, we aimed to investigate the neuroprotective effects of ginger fermented with Schizosaccharomyces pombe (FG) in in vivo models of AD. Neuroprotective effects were investigated employing behavioral, western blotting, and immunohistochemical assays. Administration of FG improved recognition memory than that of non-fermented ginger impaired by scopolamine-injection. In addition, FG ameliorated memory impairment in amyloid beta1-42 (Aβ1-42) plaque-injected mice via protecting neuronal cells in the CA3 area of the mouse hippocampus. Moreover, FG reinstated the pre- and postsynaptic protein levels decreased by Aβ1-42 plaque-toxicity. Taken together, these data suggest that FG attenuates memory impairment in Aβ1-42 plaque-induced AD mice through inhibition of neuronal cell loss and synaptic disruption.

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Publication details

The article was received on 28 Jul 2017, accepted on 12 Nov 2017 and first published on 13 Nov 2017


Article type: Paper
DOI: 10.1039/C7FO01149K
Citation: Food Funct., 2017, Accepted Manuscript
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    Ginger fermented with Schizosaccharomyces pombe alleviates memory impairment via protecting hippocampal neuronal cells in amyloid beta1-42 plaque injected mice

    E. Huh, S. Lim, H. G. Kim, S. K. Ha, H. Park , Y. Huh and M. S. Oh, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01149K

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