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Issue 3, 2018
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Flammulina velutipes polysaccharides improve scopolamine-induced learning and memory impairment in mice by modulating gut microbiota composition

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Abstract

Flammulina velutipes polysaccharides (FVP) have been proved to be effective in improving learning and memory impairment in mice. However, their underlying mechanism remains unclear. The aim of this study was to investigate the relationship between memory improvement and gut microbiota regulation of FVP. The results showed a significant decrease in the relative abundances of Clostridia and Bacilli but a significant increase in Bacteroidia, Erysipelotrichia and Actinobacteria in the FVP-treated group versus the control group. Fecal microbiota transplantation of mice with ‘FVP microbiota’ derived from FVP-fed mice resulted in improved learning and memory function compared to colonization with ‘common microbiota’ derived from control individuals. FVP and ‘FVP microbiota’ significantly increased the numbers of platform crossings and the swimming distance of mice in the probe test and decreased the escape latency and total swimming distance of mice in the hidden platform test. Moreover, FVP and ‘FVP microbiota’ regulated cytokines, such as IL-1β, TNF-α, IL-6 and IL-10, suggesting a mechanism involving the suppression of neuroinflammation. This study indicated that the regulation of the gut microbiome may have a causal role in improving scopolamine-induced impairment of learning and memory.

Graphical abstract: Flammulina velutipes polysaccharides improve scopolamine-induced learning and memory impairment in mice by modulating gut microbiota composition

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Publication details

The article was received on 18 Dec 2017, accepted on 17 Jan 2018 and first published on 25 Jan 2018


Article type: Paper
DOI: 10.1039/C7FO01991B
Citation: Food Funct., 2018,9, 1424-1432
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    Flammulina velutipes polysaccharides improve scopolamine-induced learning and memory impairment in mice by modulating gut microbiota composition

    A. Su, W. Yang, L. Zhao, F. Pei, B. Yuan, L. Zhong, G. Ma and Q. Hu, Food Funct., 2018, 9, 1424
    DOI: 10.1039/C7FO01991B

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