A role of sea buckthorn on Alzheimer’s disease
Document Type
Journal Article
Publication Title
International Journal of Food Science and Technology
ISSN
09505423
Volume
55
Issue
9
First Page
3073
Last Page
3081
Publisher
Institute of Food Science and Technology
School
Centre of Excellence for Alzheimer's Disease Research and Care / School of Medical and Health Sciences
RAS ID
34107
Funders
Western Sydney University Commonwealth Scientific and Industrial Research Organisation
Abstract
© 2020 Institute of Food Science and Technology Evidence suggests that diets rich in antioxidants reduce the risk factors of Alzheimer’s disease (AD). Hippophae rhamnoides, commonly known as sea buckthorn (SB), is rich in antioxidants which could have direct effects on amyloid-beta (Aβ) levels and consequently influence AD pathogenesis. In this study, sea buckthorn powder (SBP) was administered at varying concentrations (0.6, 0.9, 1.2, 1.5 and 1.8 µg mL−1) to cell cultures (BE(2)-M17) with 20 mm Aβ for 72 h. MTS test indicated that SB significantly increased cell viability in Aβ-induced cells up to 95%. Results of Western blot showed maximum 38% inhibition of Aβ compared to the control (Aβ only). ELISA demonstrated significantly lower amyloid-β level (6672 pg mL−1) than the control (10189 pg mL−1). Images of AFM further confirmed the presence of low quantity of amyloid beta in SBP-treated cells. These findings suggest that SB warrants further investigation as potential therapeutic agent in the treatment of AD.
DOI
10.1111/ijfs.14571
Access Rights
subscription content
Comments
Dong, K., Fernando, W. M. B., Durham, R., Stockmann, R., W. Jayatunga, D. P., & Jayasena, V. (2020). A role of sea buckthorn on Alzheimer’s disease. International Journal of Food Science & Technology, 55(9), 3073-3081. https://doi.org/10.1111/ijfs.14571