部分水解瓜尔豆胶对阿尔茨海默病小鼠学习记忆能力的作用  

Effect of Partially Hydrolyzed Guar Gum on Learning and Memory Ability of Alzheimer's Disease Mice

作　　者：李涛[1] 许云聪 陈峻波 李延啸[2] 闫巧娟[2] 江正强[1,3] LI Tao;XU Yuncong;CHEN Junbo;LI Yanxiao;YAN Qiaojuan;JIANG Zhengqiang(College of Food Science and Nutritional Engineering,China Agricultural University/Key Laboratory of Food Bioengineering(China National Light Industry Council),Beijing 100083,China;College of Engineering,China Agricultural University,Beijing 100083,China;Food Laboratory of Zhongyuan,Luohe 462300,China)

机构地区：[1]中国农业大学食品科学与营养工程学院/食品生物工程重点实验室(中国轻工业联合会),北京100083 [2]中国农业大学工学院,北京100083 [3]中原食品实验室,河南漯河462300

出　　处：《食品科学技术学报》2023年第5期34-44,共11页Journal of Food Science and Technology

基　　金：国家重点研发计划项目(2022YFD2101400)。

摘　　要：为探究部分水解瓜尔豆胶(partially hydrolyzed guar gum,PHGG)对阿尔茨海默病小鼠学习记忆能力的作用,采用PHGG饮食干预APP/PS1小鼠3个月,通过水迷宫和避暗实验评价小鼠学习记忆能力,并观察其脑组织形态学变化及神经元数量;利用免疫印迹实验测定小鼠脑组织中凋亡相关蛋白的表达;同时采用免疫荧光法检测小鼠脑中β淀粉样蛋白和磷酸化Tau蛋白的表达情况。研究结果表明:与模型组相比,PHGG干预明显改善APP/PS1小鼠反应性、皮毛粗糙度和脊柱后凸;PHGG组小鼠进入目标象限的时间、距离和穿越平台的次数,比APP/PS1小鼠分别增加了81.6%、58.0%和171.4%(P<0.05)。PHGG干预显著增加了APP/PS1小鼠大脑皮层和海马区神经元数量,全脑组织中Bcl-2/Bax蛋白表达率比APP/PS1小鼠增加了54.9%(P<0.05);PHGG使得小鼠大脑皮层和海马区β淀粉样蛋白表达量分别降低了32.0%和55.0%(P<0.05),磷酸化Tau蛋白表达量则分别降低了52.3%和62.6%(P<0.01)。同时,PHGG干预显著下调了APP/PS1小鼠全脑组织中TLR4和NF-κB蛋白的表达,降低比例分别为42.0%和46.8%(P<0.05)。PHGG显著改善了阿尔茨海默病小鼠的认知障碍,能够通过抑制TLR4/NF-κB信号通路减轻大脑皮层和海马区的细胞凋亡和神经元损伤。研究旨在为PHGG在抗阿尔茨海默病功能性食品配料的开发方面提供科学依据。To study the effect of partially hydrolyzed guar gum(PHGG)on learning and memory ability of APP/PS1 Alzheimer's disease(AD)mice,PHGG dietary intervention was taken by APP/PS1 mice for 3 months,and the learning and memory ability was measured by Morris water maze and step-through passive avoidance tests.The morphological changes of brain tissue and the number of neurons were observed,and the expression of apoptosis-related proteins was determined by Western blotting.Furthermore,the expression levels of amyloid beta protein and phosphorylated Tau protein were detected by immunofluorescence.The result showed that compared with APP/PS1 model mice,PHGG significantly improved the reactivity,coarseness and lordokyphosis.The time and distance of entering the target quadrant,and the number of crossing platform by PHGG treatment were increased by 81.6%,58.0% and 171.4%(P<0.05),respectively.Meanwhile,the number of neurons in the cerebral cortex and hippocampus was increased.The protein expression ratio of Bcl-2/Bax in whole brain tissue was increased by 54.9%,compared to APP/PS1 mice(P<0.05).The expressions ofβ-amyloid protein in cerebral cortex and hippocampus were decreased by 32.0% and 55.0%(P<0.05),and the expressions of phosphorylated Tau protein were decreased by 52.3% and 62.6%(P<0.01),respectively.Furthermore,PHGG treatment significantly reduced the expression of TLR4(by 42.0%)and NF-κB(by 46.8%)proteins in whole brain tissue of APP/PS1 mice(P<0.05).PHGG could significantly improve the cognitive impairment of AD mice,and inhibit the cell apoptosis and neuronal damage in the cerebral cortex and hippocampus of brain tissue by regulating TLR4/NF-κB signaling pathway.The results provided a scientific basis for the development of PHGG as a functional food ingredient for anti-AD.

关 键 词：部分水解瓜尔豆胶 阿尔茨海默病 学习记忆能力 神经元损伤 TLR4/NF-κB信号通路 

分 类 号：TS201.4[轻工技术与工程—食品科学]