Nervonic acid reduces the cognitive and neurological disturbances induced by combined doses of D‐galactose/AlCl3 in mice

Author:

Aihaiti Mayile12ORCID,Shi Haidan12,Liu Yaojie12,Hou Chen12,Song Xiaoyu12,Li Mengting12,Li Jianke12

Affiliation:

1. College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China

2. University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University Xi'an China

Abstract

AbstractNervonic acid (NA) is a kind of ultra‐long‐chain monounsaturated fatty acid, which can repair nerve cell damage caused by oxidative stress. Alzheimer's disease (AD) is a nervous system disease and often accompanied by the decline of learning and memory capacity. In this study, the combined dose of D‐galactose/AlCl3 was used to establish a mouse model of AD. Meanwhile, the mice were treated with different doses of NA (10.95 and 43.93 mg/kg). The results showed that NA delayed the decline of locomotion and learning ability caused by D‐galactose/AlCl3, increased the activity of total superoxide dismutase, catalase, glutathione peroxidase, and reduced the content of malondialdehyde in vivo. Besides, NA reduced the levels of interleukin‐6 (IL‐6), tumor necrosis factor‐α (TNF‐α), interleukin‐1β (IL‐1β), aspartate aminotransferase, alanine aminotransferase, increased the levels of 5‐hydroxytryptamine, dopamine, γ‐aminobutyric acid, alleviated the cell morphology damage induced by D‐galactose/AlCl3 in hippocampus and liver tissue. Furthermore, the intervention of NA upregulated the expression levels of PI3K, AKT, and mTOR genes and downregulated the expression levels of TNF‐α, IL‐6, and IL‐1β genes. Therefore, we speculate the intervention of NA could be an effective way in improving cognitive impairment through the activation of PI3K signaling pathway. These results suggest that NA has the potential to be developed as antioxidant drug for the prevention and early therapy of AD.

Funder

National Basic Research Program of China

Publisher

Wiley

Subject

Food Science

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