Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Protective Effect of Kimchi against Aβ25-35-induced Impairment of Cognition and Memory

아밀로이드 베타에 의해 유도된 인지 및 기억능력 손상에 대한 김치의 보호 효과

  • Choi, Ji Myung (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Lee, Sanghyun (Dept. of Integrative Plant Science, Chung-Ang University) ;
  • Park, Kun Young (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kang, Soon Ah (Dept. of Conversing Technology, Graduate School of Venture, Hoseo University) ;
  • Cho, Eun Ju (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
  • 최지명 (부산대학교 식품영양학과 및 김치연구소) ;
  • 이상현 (중앙대학교 식물시스템과학과) ;
  • 박건영 (부산대학교 식품영양학과 및 김치연구소) ;
  • 강순아 (호서대학교 벤처전문대학원 융합공학과) ;
  • 조은주 (부산대학교 식품영양학과 및 김치연구소)
  • Received : 2013.11.06
  • Accepted : 2014.02.03
  • Published : 2014.03.31
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Abstract

Kimchi is a Korean traditional fermented food with various health functionalities. However, the protective effects of kimchi against Alzheimer's disease (AD) have not been studied yet. In this study, the protective activities of kimchi extract against oxidative stress and AD were investigated in an amyloid beta ($A{\beta}$)-induced AD model using ICR mice. Kimchi extract exerted strong scavenging activities against 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical. In addition, T-maze, object cognition, and water maze tests were carried out using the AD model. The $A{\beta}_{25-35}$-injected groups showed impairment of cognition and memory. However, the abilities of novel object recognition and new route awareness were improved by administration of kimchi extract (100 and 200 mg/kg/day) for 2 weeks. Furthermore, the results on water maze test indicated that kimchi extract exerted protective activity against cognitive impairment induced by $A{\beta}_{25-35}$. The present study suggested that kimchi protected against $A{\beta}$-induced impairment of memory and cognition as well as attenuated oxidative stress.

김치의 EtOH 추출물을 이용하여 in vitro 상에서 DPPH와 ${\cdot}OH$ radical 소거능을 측정하였고, ICR mouse의 해마 부위에 $A{\beta}$를 주입시킨 AD model을 이용하여 김치 추출물을 2주간 투여한 후 물체 인지, T-maze, water maze의 실험방법을 이용하여 인지능력 개선 효과를 살펴보았다. 김치추출물은 우수한 DPPH와 ${\cdot}OH$ radical 소거능을 나타내었다. 또한 AD 동물 model에서 해마 부위에 $A{\beta}$를 주입한 control군의 경우 물체 인지, 기억 및 학습능력의 손상을 확인할 수 있었으나, 김치 추출물을 100과 200 mg/kg/day를 투여한 군에서는 물체 인지 실험에서 새로운 물체에 대한 호기심 정도가 높았으며, T-maze 실험에서는 새로운 길에 대한 탐색 정도도 뛰어난 것을 확인할 수 있었다. Water maze 실험에서도 도피대를 찾아가는 반복 훈련을 할수록 도피대를 찾아가는 시간이 점차 단축되는 것을 확인할 수 있었으며, 도피대를 기억하는 능력도 향상됨을 확인할 수 있었다. 본 연구 결과에서는 김치 추출물이 radical을 소거함으로써 산화적 스트레스로부터 보호하여 인지능력 및 기억능력을 향상시키는 효과가 있음을 확인하였다. 이러한 연구를 바탕으로 김치의 산화적 스트레스 개선 효과 및 AD 예방에 대한 상관관계에 대한 작용기작 연구가 이루어진다면 우리나라 대표 식품인 김치의 섭취로 인한 AD 예방 효과에 대해 명확하게 규명할 수 있을 것으로 사료되어진다.

Keywords

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