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Comparative studies of DHA-enriched phosphatidylcholine and recombination of DHA-ethyl ester with egg phosphatidylcholine on ameliorating memory and cognitive deficiency in SAMP8 mice

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Abstract

Docosahexaenoic acid-enriched phospholipids (DHA-PLs) are important bioactive components from marine foods, and are barely obtained by people living inland due to limited sources of commercial DHA-PLs compared to commercial DHA-TG and DHA-EE fish oil. Therefore, it is of significance to develop substitutions of DHA-PLs. In the present study, we comparatively investigated the effects of DHA-phosphatidylcholine (PC) and the recombination of DHA-ethyl ester (EE) with egg PC on improving the dysfunction of memory and cognition in senescence-accelerated prone 8 (SAMP8) mice and illustrated the possible underlying mechanisms. Results showed that DHA-PC exhibited stronger effects than the recombination of DHA-EE with egg PC on improving the dysfunction of memory and cognition via suppressing Aβ generation, neuro-inflammation and apoptosis, and improving neurotrophins. These findings suggested that DHA-PLs (DHA-PC) could not be substituted by the recombination of commercial fish oil with DHA-free PC in alleviating age-related memory loss and cognitive deficiency in SAMP8 mice, which provided a reference for the prevention and treatment of neurodegenerative diseases.

Graphical abstract: Comparative studies of DHA-enriched phosphatidylcholine and recombination of DHA-ethyl ester with egg phosphatidylcholine on ameliorating memory and cognitive deficiency in SAMP8 mice

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Publication details

The article was received on 15 Sep 2018, accepted on 11 Jan 2019 and first published on 15 Jan 2019


Article type: Paper
DOI: 10.1039/C8FO01822G
Citation: Food Funct., 2019, Advance Article

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    Comparative studies of DHA-enriched phosphatidylcholine and recombination of DHA-ethyl ester with egg phosphatidylcholine on ameliorating memory and cognitive deficiency in SAMP8 mice

    C. Wang, Y. Guo, M. Zhou, C. Xue, Y. Chang, T. Zhang and Y. Wang, Food Funct., 2019, Advance Article , DOI: 10.1039/C8FO01822G

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