Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Water Extract of Smoke-dried Skipjack Tuna on Memory in a Scopolamine-induced Amnesia Animal Model

  • Lim, Soon-Sung (Department of Food Science and Nutrition, Division of Life Science, Hallym University) ;
  • Hwang, In-Koo (Department of Anatomy and Cell Biology, College of Veterinary Medicine and BK21 Program for Veterinary Science, Seoul National University) ;
  • Yoo, Ki-Yeon (Department of Anatomy and Neurobiology, College of Medicine, Hallym University) ;
  • Kang, Il-Jun (Department of Food Science and Nutrition, Division of Life Science, Hallym University) ;
  • Shin, Hyun-Kyung (Department of Food Science and Nutrition, Division of Life Science, Hallym University) ;
  • Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Won, Moo-Ho (Department of Anatomy and Neurobiology, College of Medicine, Hallym University)
  • Published : 2008.06.30
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Abstract

Natural products have been used to treat many neurological illnesses such as Alzheimer's disease. In the present study, the effects of the water extract of smoke-dried skipjack tuna (WSST), which is used as a traditional seasoning in Japan, as well as its fractions on acetylcholinesterase (AChE) inhibition in vitro and on memory in scopolamine-induced amnesia mice in vivo were evaluated. Bio-Rad P-2 gel permeation chromatography revealed the presence of 7 peaks and AChE significantly inhibited peak 3 and 5. When in vivo behavioral studies were conducted, a passive avoidance test revealed that treatment with 50 and 100 mg/kg WSST as well as with fraction 3 and 5 improved the loss in memory retention induced by scopolamine. These results suggest that skipjack tuna extract and its fractions improve memory deficits and that these substances are suitable for use in healthy foods designed to improve memory deficits induced by aging and Alzheimer's disease.

Keywords

References

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