Neuroprotective effects of Actinidia eriantha cv. Bidan kiwifruit on amyloid beta-induced neuronal damages in PC-12 cells and ICR mice

• Published in: Journal of functional foods Vol. 79; p. 104398
• Main Authors: Cho, Chi Heung, Jung, Young Sung, Kim, Jong Min, Nam, Tae Gyu, Lee, Sang-Hoon, Cho, Hye Sung, Song, Myoung Chong, Heo, Ho Jin, Kim, Dae-Ok
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2021; Elsevier
• Subjects: Antioxidant enzyme; Cognitive dysfunction; Kiwifruit extract; Morris water maze; Passive avoidance; Morris water maze; Kiwifruit extract; Antioxidant enzyme; Passive avoidance; Cognitive dysfunction
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2021.104398

[Display omitted] •Aβ1-42 injection to ICR mice caused cognitive dysfunctions and disrupted the antioxidant defense systems.•Bidan kiwifruit contains antioxidant phenolics such as caffeoylquinic acid.•Administration of AEE reduced short- and long-term learning and spatial memory impairment in ICR mice.•Administration of AEE improved endogenous antioxidant defense systems (SOD, CAT, and GSH) in brain tissue. The positive effects of Actinidia eriantha cv. Bidan extract (AEE) were investigated in terms of improvement in Aβ1-42-induced cognitive impairment. AEE was shown to have neuroprotective effects, such as reduction in intracellular reactive oxygen species levels and suppression of apoptotic cell death, in neuron-like PC-12 cells. Results of the in vivo experiment showed that AEE at 200 and 1,000 mg/kg body weight/day, and even at 50 mg/kg body weight/day, reduced impairments in learning and spatial memory in Aβ1-42-treated ICR mice. Furthermore, the endogenous antioxidant systems (SOD, CAT, and GSH/GSSG) in the mouse brain tissue significantly (p < 0.05) increased by AEE administration compared with the group treated with only Aβ1-42. In the analysis of UPLC-Q-TOF mass spectrometry, caffeic acid derivatives such as caffeoylquinic acids were identified in AEE. These results suggest that the Bidan kiwifruit is a good source of antioxidant phenolics that hold the potential to improve cognitive function.