Wheat embryo globulin nutrients ameliorate d-galactose and aluminum chloride-induced cognitive impairment in rats.


Journal

Brain research
ISSN: 1872-6240
Titre abrégé: Brain Res
Pays: Netherlands
ID NLM: 0045503

Informations de publication

Date de publication:
15 12 2021
Historique:
received: 10 06 2021
revised: 24 09 2021
accepted: 25 09 2021
pubmed: 5 10 2021
medline: 23 3 2022
entrez: 4 10 2021
Statut: ppublish

Résumé

Wheat embryo globulin nutrient (WEGN), with wheat embryo globulin (WEG) as the main functional component, is a nutritional combination that specifically targets memory impairment. In this study, we explored the protective role of WEGN on Alzheimer's disease (AD)-triggered cognitive impairment, neuronal injury, oxidative stress, and acetylcholine system disorder. Specifically, we established an AD model via administration of d-galactose (d-gal) and Aluminum chloride (AlCl

Identifiants

pubmed: 34606748
pii: S0006-8993(21)00529-1
doi: 10.1016/j.brainres.2021.147672
pii:
doi:

Substances chimiques

Plant Extracts 0
Aluminum Chloride 3CYT62D3GA
Malondialdehyde 4Y8F71G49Q
Donepezil 8SSC91326P
Glutathione Peroxidase EC 1.11.1.9
Superoxide Dismutase EC 1.15.1.1
Galactose X2RN3Q8DNE

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

147672

Informations de copyright

Copyright © 2021 Elsevier B.V. All rights reserved.

Auteurs

Shuai-Nan Zheng (SN)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China.

Long Pan (L)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou 450001, PR China. Electronic address: panlong@haut.edu.cn.

Ai-Mei Liao (AM)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou 450001, PR China.

Yin-Chen Hou (YC)

College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450044 PR China.

Guang-Hai Yu (GH)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; Workstation of Zhongyuan Scholars of Henan Province, Qixian 456750, PR China.

Xiao-Xiao Li (XX)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China.

Yong-Jian Yuan (YJ)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China.

Yu-Qi Dong (YQ)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China.

Zi-Shan Zhang (ZS)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China.

Cui-Zhu Tian (CZ)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China.

Zeng-Liang Liu (ZL)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China.

Wen-Jin Lin (WJ)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China.

Ming Hui (M)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou 450001, PR China.

Jian Cao (J)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China.

Ji-Hong Huang (JH)

School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou 450001, PR China; School of Food and Pharmacy, Xuchang University, Xuchang 461000 PR China. Electronic address: huangjihong@haut.edu.cn.

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Classifications MeSH