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Neural Protective Effects of Millet and Millet Polyphenols on High-Fat Diet-Induced Oxidative Stress in the Brain

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Abstract

A high fat diet (HFD) is considered to be a risk factor for the development of dementia because it increases oxidative stress in the brain; thus, diets rich in antioxidants, such as polyphenols, may protect against oxidative damage. In this study, we explored the antioxidant activity and neural protective function of millet on high fat diet-induced oxidative stress in rat brains. Our results suggested that the intake of millet could alleviate oxidative stress in the hippocampus and downregulate the expression of the Alzheimer’s disease (AD)-related genes amyloid precursor protein (App), tau, and γ-secretase. Furthermore, we extracted millet polyphenols and verified whether they play important roles during this process. The results showed that millet polyphenols significantly prevented H2O2-induced cell death of SH-SY5Y cells and decreased oxidative stress levels in cells. In addition, the expression levels of pro-inflammatory factors and AD-related genes were also downregulated by treatment with millet polyphenols. The above results indicated that millet and millet polyphenols could exert neural protective effects under high fat diet-induced oxidative stress by upregulating the expression of antioxidant enzymes and downregulating the expression of AD-related genes.

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Abbreviations

AD:

Alzheimer’s disease

ABTS:

2,2′-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt

App:

Amyloid precursor protein

ATRA:

All-trans-retinoic acid

Bace1:

Beta-site App-cleaving enzyme I

BC:

Basal diet control

CAT:

Catalase

DMEM:

Dulbecco’s minimum essential medium

DPPH:

2,2-diphenyl-1-picrylhydrazyl radical

GSH:

Glutathione

HFD:

High fat diet

MDA:

Malondialdehyde

MP:

Millet polyphenols

MTT:

3-(4,5-Dimethylthiazol-2-yl)-2,5 -diphenyltetrazolium bromide

NF-κB:

nuclear factor kappa-B

PS1:

Presenilin-1

SOD:

Superoxide dismutase

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Acknowledgements

This work was supported by the National Key Research and Development Program of China [Grant number: 2017YFD0401202] and the National Natural Science Foundation of China [Grant number: 31901609].

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Authors and Affiliations

  1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Jungong Road, Shanghai, 200093, China

    Sen Li, Furong Xian, Xiao Guan, Kai Huang, Wenwen Yu & Dandan Liu

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  1. Sen Li
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  3. Xiao Guan
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Correspondence to Xiao Guan.

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Sen Li and Furong Xian are Co-first authors

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Li, S., Xian, F., Guan, X. et al. Neural Protective Effects of Millet and Millet Polyphenols on High-Fat Diet-Induced Oxidative Stress in the Brain. Plant Foods Hum Nutr 75, 208–214 (2020). https://doi.org/10.1007/s11130-020-00802-6

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