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Hydroxytyrosol alleviates oxidative stress and neuroinflammation and enhances hippocampal neurotrophic signaling to improve stress-induced depressive behaviors in mice

机译:羟基葡糖醇可缓解氧化应激和神经炎性炎症,增强海马神经营养信号,以改善小鼠的应力诱导的抑郁行为

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摘要

Hydroxytyrosol (HT), the main phenolic compound in olives and olive products, has antioxidative, anti-inflammatory, neuroprotective, and other physiological functions. The effects of HT on depression are unclear. The aim of this study was to explore the effects of HT on chronic unpredictable mild stress (CUMS) induced depressive-like behaviors. Mice were exposed to CUMS for 9 weeks and then treated with HT beginning in the second week and continuing for 7 weeks. Behavioral, biochemical, and molecular tests were conducted at the end of the experiment. The sucrose preference was significantly decreased in the CUMS group versus the healthy control group. Also, immobility times in forced swimming and tail suspension tests were increased in CUMS-induced mice, but treatment with HT significantly reversed this change. HT ameliorated oxidative stress in CUMS-exposed mice by enhancing superoxide dismutase activity and reducing reactive oxygen species and malondialdehyde levels in the hippocampus. HT administration significantly suppressed microglia activation and inhibited the expression of tumor necrosis factor alpha and interleukin 1 beta in the hippocampus versus the untreated group. The expression level of glial fibrillary acidic protein (GFAP) and the number of GFAP-immunoreactive astrocytes in the hippocampus were significantly augmented by HT. Furthermore, HT treatment increased the expression of hippocampal brain-derived neurotrophic factor (BDNF), phosphorylated tropomyosin receptor kinase B (p-TrkB), and phosphorylated c-AMP response element binding protein (p-CREB) compared with the untreated CUMS group. Overall, HT improved CUMS-induced depressive-like behaviors in mice by alleviating oxidative stress and neuroinflammation and by enhancing the BDNF/TrkB/CREB signaling pathway.
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著录项

  • 来源
    《Food & Function》 |2021年第12期|共10页
  • 作者单位

    Guangdong Ocean Univ Coll Food Sci &

    Technol Zhanjiang 524088 Peoples R China;

    Guangdong Ocean Univ Coll Food Sci &

    Technol Zhanjiang 524088 Peoples R China;

    Guangdong Ocean Univ Coll Food Sci &

    Technol Zhanjiang 524088 Peoples R China;

    Guangdong Ocean Univ Coll Agr Zhanjiang 524088 Peoples R China;

    Guangdong Ocean Univ Coll Food Sci &

    Technol Zhanjiang 524088 Peoples R China;

    Guangdong Ocean Univ Coll Food Sci &

    Technol Zhanjiang 524088 Peoples R China;

    Guangdong Ocean Univ Coll Food Sci &

    Technol Zhanjiang 524088 Peoples R China;

    Guangdong Med Univ Dept Biol Zhanjiang 524023 Peoples R China;

    Guangdong Ocean Univ Coll Food Sci &

    Technol Zhanjiang 524088 Peoples R China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

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