Title

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

Funders

Western Sydney University Commonwealth Scientific and Industrial Research Organisation

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

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

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