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Artemisia scoparia attenuates amyloid β accumulation and tau hyperphosphorylation in spontaneously hypertensive rats

Author:
Promyo, Kitipong, Cho, Jeong-Yong, Park, Kyung-Hee, Jaiswal, Lily, Park, Sun-Young, Ham, Kyung-Sik
Source:
Food science and biotechnology 2017 v.26 no.3 pp. 775-782
ISSN:
1226-7708
Subject:
Alzheimer disease, Artemisia scoparia, amyloid, animal disease models, diet, garlic, glycogen synthase kinases, hypertension, low density lipoprotein, rats, risk, synergism, tau-protein kinase, tyrosine
Abstract:
The preventive effects of Artemisia scoparia extract (AS) and AS + garlic extract (ASG) on the risk of Alzheimer’s disease (AD) were evaluated in spontaneously hypertensive rats. Rats were supplemented with diets containing 2% (w/w) of AS or ASG for 6 weeks. The AS group showed lower levels of amyloid β and beta-site amyloid precursor protein cleaving enzyme 1 expressions and higher expression levels of low-density lipoprotein receptor-related protein 1 than did the control group (p < 0.05). In addition, the AS showed remarkably reduced levels of phosphorylated tau proteins and suppressed expression of phosphorylated glycogen synthase kinase 3β at tyrosine 216 (active form) (p < 0.05). The ASG group also suppressed amyloid β accumulation and tau hyperphosphorylation. However, there was no synergistic effect of garlic with AS in lowering the risk of AD. These results indicate that AS could be a potential candidate to ameliorate the risk of AD.
Agid:
5747777