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Research Article | Open Access | Just Accepted

Role of the Alleviating Aβ Toxicity in the Anti-AD Effect of Brown Wolfberry

Miaosi Zhanga,1Rui Liua,1Ran YangaJilite WangbXiaozhi Liuc,dBaorui Lie( )Ye Zhanga( )Hao Wanga( )

a State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China

b Department of Agriculture, Hetao College, Inner MongoliaBayannur, China

c Tianjin Key Laboratory of Epigenetic for Organ Development of Preterm Infants, Tianjin Fifth Central Hospital, Tianjin 300450, China

d High Altitude Characteristic Medical Research Institute, Huangnan Tibetan Autonomous Prefecture People's Hospital, Huangnan Prefecture, Qinghai Province 811399, P.R. China

e Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China

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Abstract

Wolfberry (Lycium barbarum L.) is a medicinal herb with anti-aging and neuroprotective effects. The purpose of this study was to explore the enhanced neuroprotective effects of wolfberry water extract (RW), and brown wolfberry water extract (BBW). The reduced percentage of reducing sugar in BBW was shown to be 62.8%, 64.3%, 39.8%, and 11.6% for glucose, fructose, maltose, and lactose compared to those of RW, as well as free amino acids. And the contents of total phenols and total flavonoids were increased by 62.0% and 33.1%. Melanoidins (1% ± 0.05%) were first isolated from BBW. RW and BBW increased anti-stress abilities (oxidative stress: 24.2% vs 35.7%, and heat stress: 10.9 % vs 19.1%) while decreasing the ROS levels in vivo. RW and BBW reduced the rate of paralysis and odor cognitive deficits. At the same time, RW and BBW reduced the number of fluorescent spots of Aβ::GFP. The RW and BBW activated autophagy by upregulating the gene levels (bec-1, lgg-1, lgg-2, unc-51, vps-34, atg-5, atg-18, and sqst-1). Additionally, BBW promoted the nuclear-cytoplasmic ratio of DAF-16::GFP and fluorescence intensity of SOD-3::GFP by 39.4 fold and 1.16 fold. new insightanti-AD activity 

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Food Science and Human Wellness
Cite this article:
Zhang M, Liu R, Yang R, et al. Role of the Alleviating Aβ Toxicity in the Anti-AD Effect of Brown Wolfberry. Food Science and Human Wellness, 2024, https://doi.org/10.26599/FSHW.2024.9250256

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Received: 30 January 2024
Revised: 19 February 2024
Accepted: 16 April 2024
Available online: 04 September 2024

© Tsinghua University Press 2024

Reprints and Permission requests may be sought directly from editorial office.
Email: nanores@tup.tsinghua.edu.cn

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