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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/17301


    Title: s-Allyl Cysteine, s-Ethyl Cysteine and s-Propyl Cysteine Alleviate beta-Amyloid, Glycative and Oxidative Injury in Brain of Mice Treated by D-galactose
    Authors: SHIH-JEI TSAI;C. PERRY CHIU;HUI-TING YANG;MEI-CHIN YIN
    Contributors: 保健營養生技學系
    Keywords: amyloid;s-allyl cysteine;s-ethyl cysteine;s-propyl cysteine;glycation;protein kinase C
    Date: 2011-06
    Issue Date: 2012-11-26 10:31:14 (UTC+8)
    Abstract: The neuro-protective effects of s-allyl cysteine, s-ethyl cysteine and s-propyl cysteine inD-galactose (DG) treated mice were examined. DG treatment increased the formation ofA1-40 and A1-42, and enhanced mRNA expression of -amyloid precursor protein (APP) and beta-site APP cleavage enzyme 1 (BACE1), and reduced neprilysin expression in6 brain (P<0.05); however, the intake of three test compounds significantly decreased the
    production of A1-40 and A1-42,and suppressed expression of APP and BACE1 (P<0.05).8 DG treatments declined brain protein kinase C (PKC) activity and mRNA expression
    (P<0.05). Intake of test compounds significantly retained PKC activity and the
    expression of PKC-alpha and PKC-gamma (P<0.05). DG treatments elevated brain
    activity and mRNA expression of aldose reductase (AR) and sorbitol dehydrogenase, as
    well as increased brain level of carboxymethyllysine (CML), pentosidine, sorbitol and
    fructose (P<0.05). Test compounds significantly lowered AR activity, AR expression,
    and CML and pentosidine levels (P<0.05). DG treatments also significantly increased
    the formation of reactive oxygen species (ROS) and protein carbonyl; and decreased the
    activity of glutathione peroxidase (GPX), superoxide dismutase (SOD) and catalase
    (P<0.05); however, the intake of test compounds in DG-treated mice significantly
    decreased ROS and protein carbonyl levels, and restored brain GPX, SOD and catalase
    activities (P<0.05). These findings support that these compounds via their anti-A,
    anti-glycative and anti-oxidative effects were potent agents against the progression of
    neurodegenerative disorders such as Alzheimer’sdisease
    Relation: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(11):6319-6326.
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

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