A role of sea buckthorn on Alzheimer’s disease
International Journal of Food Science and Technology
Institute of Food Science and Technology
Centre of Excellence for Alzheimer's Disease Research and Care / School of Medical and Health Sciences
Western Sydney University Commonwealth Scientific and Industrial Research Organisation
© 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.