Issue 3, 2022

Synergistic alleviation effects of anchovy hydrolysates-catechin on scopolamine-induced mice memory deficits: the exploration of the potential relationship among gut-brain-axis

Abstract

Anchovy protein hydrolysates (APH) and catechin (CA) have proved to be effective in memory improvement. However, the enhancing effects of APH-CA conjugates on the memory are little investigated. The underlying mechanism and synergic effects remain unclear. Herein, relationships among memory enhancement, gut microbiota, fecal metabolites, and neurotransmitters of mice regulated by APH-CA were investigated. APH, APH-CA, and CA decreased MDA, IL-1β, and TNF-α in liver, altered levels of GPx, LDH, IL-1β, and TNF-α in serum, re-structured gut microbiota, regulated fecal metabolites, and regulated neurotransmitters in the brain. The alleviation effects of APH-CA were partially better than those of APH and CA. The 16s rRNA results illustrated that Bacteroidetes and Firmicutes were altered. Notably, memory-related metabolites and neurotransmitters were significantly up-regulated by the administration of samples. Moreover, possible connections are observed among the gut microbiota, fecal metabolites, and brain neurotransmitters. Together, the regulation of the microbiota-metabolites-brain-neurotransmitters axis may be one of the mechanisms for APH-CA against scopolamine-induced cognitive deficits. In addition, the synergic effects of APH and CA were partially confirmed.

Graphical abstract: Synergistic alleviation effects of anchovy hydrolysates-catechin on scopolamine-induced mice memory deficits: the exploration of the potential relationship among gut-brain-axis

Supplementary files

Article information

Article type
Paper
Submitted
10 Jul 2021
Accepted
04 Jan 2022
First published
09 Jan 2022

Food Funct., 2022,13, 1563-1578

Synergistic alleviation effects of anchovy hydrolysates-catechin on scopolamine-induced mice memory deficits: the exploration of the potential relationship among gut-brain-axis

T. Zhao, C. Zhang, S. Zhong, Q. Chen, S. Liu, W. Jiao, W. Liu, L. Huang, Y. Zhang and Y. Zhang, Food Funct., 2022, 13, 1563 DOI: 10.1039/D1FO02195H

To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements