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8 4 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2020 年 9 月

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role of anti鄄inflammatory cytokines in memory processing

Effects of Anthocyanins from Black Rice on Spatial Learning and

Memory in Mice Fed with High Fat Diet

1,2 2
LI Xiang ,摇 ZHANG Tingting
(1郾 College of Food Engineering and Biotechnology, Tianjin University of Science and Technology,
Tianjin 300457, China;
2郾 School of Marine and Biological Engineering, Yancheng Teachers University, Yancheng 224051, China)

Abstract: To investigate the effects of anthocyanins from black rice on spatial learning and memory in
C57BL/ 6 mice fed with high fat diet. 48 C57BL/ 6 mice were randomly divided into 4 groups: normal
chow diet (NCD) group, high fat diet (15% ) (HFD) group, high fat diet plus 40 mg / kg anthocyanins
(LBA) group, and high fat diet plus 200 mg / kg anthocyanins ( HBA) group. After 12 weeks, the
cognitive components of behavior were evaluated by Morris water maze test. Serum total cholesterol and
triglyceride, oxidative stress index, monoamines content of hippocampus in mice were determined. The
expressions of inflammatory cytokines in hippocampus were determined by real鄄time PCR. The results
indicated that spatial learning and memory ability, activity of SOD (superoxide dismutase) and GSH鄄Px
(glutathione peroxidase) in hippocampus of mice in HFD group were significantly reduced. The serum
total cholesterol, triglyceride, MDA (malondialdehyde), and inflammatory factors TNF鄄琢, COX鄄2, and
IL鄄1茁 mRNA were dramatically increased. However, supplementation of anthocyanins from black rice
significantly elevated the spatial learning and memory ability of mice, the oxidative status in hippocampus
was dramatically improved, and the mRNA levels of inflammatory factors were significantly reduced. In
summary, HFD led to chronic oxidative stress, impaired the cognitive ability such as hippocampus鄄
dependent spatial learning and memory. Anthocyanins from black rice, could improve the oxidative
stress, increase the activity of SOD and GSH鄄Px, reduce the production of MDA and the mRNA levels of
inflammation factors, and finally improve the learning and memory ability in mice.
Keywords: anthocyanins from black rice; learning and memory; high fat diet; oxidative stress;
hippocampus

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