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In vitro antioxidant activities of proanthocyanidins extracted from the lotus seedpod and ameliorative effects on learning and memory impairment in scopolamine-induced amnesia mice

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Abstract

The antioxidant activity of proanthocyanidins extracted from the lotus seedpods (LSPC) in vitro and ameliorative effects on memory impairment induced using scopolamine in mice were studied. 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, oxygen radical absorbance capacity, and cellular antioxidant activity assays revealed a potent LSPC antioxidant activity. Y-maze and step-down avoidance testing showed that LSPC administration at 30, 60, and 90 mg/kg ameliorated memory impairment. LSPC improved glutathione peroxidase and superoxide dismutase activities, inhibited activities of monoamine oxidase-B, total nitric oxide synthase, neuronal nitric oxide synthase, and acetylcholinesterase, and had no influence on inducible nitric oxide synthase and nitric oxide levels in the brain. LSPC ameliorated scopolamineinduced memory impairment based on improvement of the antioxidant system and cholinergic activity, which may be associated with potent antioxidant ability.

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, China

    Yong Sui, Xiaopeng Li, Qian Wu, Bijun Xie & Zhida Sun

  2. Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, 510610, Guangdong, China

    Juan Xiao, Ruifen Zhang & Mingwei Zhang

  3. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, China

    Shuyi Li

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  1. Juan Xiao
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  9. Zhida Sun
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Correspondence to Zhida Sun.

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Xiao, J., Li, S., Sui, Y. et al. In vitro antioxidant activities of proanthocyanidins extracted from the lotus seedpod and ameliorative effects on learning and memory impairment in scopolamine-induced amnesia mice. Food Sci Biotechnol 24, 1487–1494 (2015). https://doi.org/10.1007/s10068-015-0192-y

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  • DOI: https://doi.org/10.1007/s10068-015-0192-y

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