Learning and Memory Abilities Improvement of D-galactose-induced Aging Mice of Persimmon Vinegar
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Abstract:
The aim of this study was to investigate the effects of persimmon vinegar (PV) on learning and memory abilities in D-galactose-induced aging mice and to analyze its main composition. Morris water maze test was used to detect the learning and memory abilities of aging mice, and the enzyme activity of superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px), as well as the total antioxidant capacity (T-AOC) and malondialdehyde (MDA) level in brain tissue of aging mice were determined. The results showed that persimmon vinegar was rich in polysaccharides, tannins and flavonoids, and the contents of polysaccharide, tannins and flavonoids were (2918.92±38.31) mg/100 mL, (29.60±0.52) mg/100 mL and (0.75±0.00) mg/100 mL, respectively. Pre-treatment with high concentration of PV significantly reduced the time spent on finding platforms by aging mice (p<0.05) and increased the number of aging mice crossing the platform, which also significantly increased the enzyme activity of SOD (p<0.05) and T-AOC activity (p<0.05) in hippocampus, and significantly increased the enzyme activity of GSH-Px (p<0.05) in brain of aging mice, meanwhile, significantly decreased MDA production in hippocampus (p<0.05) and brain (p<0.05). Therefore, persimmon vinegar has significant improvement effect on learning and memory ability in D-galactose-induced aging mice, and its mechanism may be related to reduce oxidative damage in brain tissues of mice.
