Role of the Alleviating Aβ Toxicity in the Anti-AD Effect of Brown Wolfberry

作     者：Miaosi Zhang Rui Liu Ran Yang Jilite Wang Xiaozhi Liu Baorui Li Ye Zhang Hao Wang 

作者机构：State Key Laboratory of Food Nutrition and Safety， Tianjin University of Science and Technology (TUST) Department of Agriculture， Hetao College Tianjin Key Laboratory of Epigenetic for Organ Development of Preterm Infants， Tianjin Fifth Central Hospital High Altitude Characteristic Medical Research Institute， Huangnan Tibetan Autonomous Prefecture People's Hospital Institute of Food & Nutrition Science and Technology， Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing， Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康(英文))

年 卷 期：2024年

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：supported by grants from Tianjin Science and Technology Plan Project (Grant No. 22ZYQYSY00030) Tianjin Municipal Health Technology Project (TJWJ2022XK04) Tianjin Key Medical Discipline (Specialty) Construction Project (TJYXZDXK-062B) Shandong Provincial Natural Science Foundation, China (ZR2023QC145) 

摘      要：Wolfberry (Lycium barbarum L.) is a medicinal herb with anti-aging and neuroprotective effects. The purpose of this study was to explore the enhanced neuroprotective effects of wolfberry water extract (RW)， and brown wolfberry water extract (BBW). The reduced percentage of reducing sugar in BBW was shown to be 62.8%， 64.3%， 39.8%， and 11.6% for glucose， fructose， maltose， and lactose compared to those of RW， as well as free amino acids. And the contents of total phenols and total flavonoids were increased by 62.0% and 33.1%. Melanoidins (1% ± 0.05%) were first isolated from BBW. RW and BBW increased anti-stress abilities (oxidative stress: 24.2% vs 35.7%， and heat stress: 10.9% vs 19.1%) while decreasing the ROS levels in vivo. RW and BBW reduced the rate of paralysis and odor cognitive deficits. At the same time， RW and BBW reduced the number of fluorescent spots of Aβ::GFP. The RW and BBW activated autophagy by upregulating the gene levels (bec-1， lgg-1， lgg-2， unc-51， vps-34， atg-5， atg-18， and sqst-1). Additionally， BBW promoted the nuclear-cytoplasmic ratio of DAF-16::GFP and fluorescence intensity of SOD-3::GFP by 39.4 fold and 1.16 fold. This study laid a new insight for exploring the Maillard reaction in improving the anti-AD activity of wolfberry.