title: Kiwifruit Alleviates Learning and Memory Deficits Induced by Pb through Antioxidation and Inhibition of Microglia Activation In Vitro and In Vivo.
abstract: Lead (Pb) exposure, in particular during early postnatal life, increases susceptibility to cognitive dysfunction and neurodegenerative outcomes. The detrimental effect of Pb exposure is basically due to an increasing ROS production which overcomes the antioxidant systems and finally leads to cognitive dysfunction. Kiwifruit is rich in the antioxidants like vitamin C and polyphenols. This study aims to investigate the effects and mechanism of kiwifruit to alleviate learning and memory deficits induced by Pb exposure. Sprague-Dawley (SD) rat pups acquired Pb indirectly through their mothers during lactation period and after postnatal day 21 (PND21) directly acquired Pb by themselves. Five kinds of kiwifruits were collected in this study and the amounts of vitamin C and polyphenols in them were measured and the antioxidation effects were determined. Among them, Qinmei kiwifruit (Qm) showed the strongest antioxidation effects in vitro. In vivo, Qm significantly repaired Pb-induced learning and memory deficits and dendritic spine loss. In addition, Pb compromised the enzymatic activity and transcriptional levels of SOD and GSH-Px and decreased the microglial activation, which, to some extent, could be reversed by Qm kiwifruit administration. The results suggest that kiwifruit could alleviate Pb-induced cognitive deficits possibly through antioxidative stress and microglia inactivation. Consequently, kiwifruit could be potentially regarded as the functional food favorable in the prevention and treatment of Pb intoxication.
authors.affiliation: School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Wei-Zhen
authors.initials: WZ
authors.lastname: Xue
authors.affiliation: School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Qian-Qian
authors.initials: QQ
authors.lastname: Yang
authors.affiliation: Hefei No. 8 High School, Hefei 230038, China.
authors.forename: Yiwen
authors.initials: Y
authors.lastname: Chen
authors.affiliation: School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Rong-Xin
authors.initials: RX
authors.lastname: Zou
authors.affiliation: School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Dong
authors.initials: D
authors.lastname: Xing
authors.affiliation: School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Xu
authors.affiliation: School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Yong-Sheng
authors.initials: YS
authors.lastname: Liu
authors.affiliation: School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Hui-Li
authors.identifier: 0000-0001-6852-8002
authors.initials: HL
authors.lastname: Wang
mesh_terms: D029042:Actinidia; D000818:Animals; D000975:Antioxidants / Q000378:metabolism*; D001205:Ascorbic Acid / Q000737:chemistry / Q000494:pharmacology; D005638:Fruit / Q000378:metabolism*; D007854:Lead / Q000633:toxicity*; D008568:Memory / Q000187:drug effects; D008569:Memory Disorders / Q000178:diet therapy*; D017628:Microglia / Q000187:drug effects / Q000378:metabolism*; D016716:PC12 Cells; D051381:Rats; D017207:Rats, Sprague-Dawley; D060888:Real-Time Polymerase Chain Reaction
chemical_list: D000975:Antioxidants; D007854:Lead; D001205:Ascorbic Acid