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

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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 02:31:14 (UTC+0)
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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