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정상 동물모델에서 다시마(Saccharina japonica) 발효물의 기억력 개선 효과
류제광 ( Jehkwang Ryu ),조영홍 ( Young-hong Jo ),장성준 ( Seong-jun Chang ),이배진 ( Bae-jin Lee ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.2
Marine organisms are sources of many bioactive compounds, such as essential fatty acids, essential amino acids, vita-mins, and minerals, making them useful candidates for the production of safe bioactive substances. They also synthe-size glutamic acid, which can be used to produce γ-aminobutyric acid (GABA), the major inhibitory neurotransmitter in the central nervous system (CNS), via fermentation with Lactobacillus brevis BJ-20. This study investigated the degree to which fermented sea tangle (FST) inhibits enzymes such as acetylcholine esterase (AChE) and prolyl en-dopeptidase (PEP) and affects memory of normal mice using the T-maze test. FST inhibited more than 90% of AChE at 1 mg/mL and 50% of PEP at 8 mg/mL. Oral FST (100 mg/kg) significantly improved performance of normal mice on the T-maze. Therefore, sea tangle fermented with L. brevis BJ20 effectively contributes to memory improvement and might be a useful functional food ingredient.