4,5-dicaffeyolquinic acid improves high-fat diet-induced cognitive dysfunction through the regulation of insulin degrading enzyme

Jin Yong Kang, Seon Kyeong Park, Jong Min Kim, Su Bin Park, Seul Ki Yoo, Hye Ju Han, Dae Ok Kim, Ho Jin Heo

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

This study was performed to investigate the effects of Artemisia argyi and 4,5-dicaffeyolquinic acid (4,5-diCQA) as a main compound of ethyl acetate fraction from Artemisia argyi (EFAA) on high-fat diet (HFD)-induced cognitive dysfunction. Both EFAA and 4,5-diCQA were effective in improving cognitive function on HFD-induced cognitive dysfunction. In brain tissue analysis, it was confirmed that EFAA and 4,5-diCQA inhibited the reduction of neurotransmitters as well as oxidative stress and mitochondrial dysfunction. In addition, they inhibited amyloid β (Aβ) accumulation by increasing the expression of insulin-degrading enzyme and consequently prevented apoptosis. In conclusion, it is presumed that Artemisia argyi may help to improve the cognitive impairment due to the HFD, and it is considered that this effect is closely related to the physiological activity of 4,5-diCQA. Practical applications: Artemisia argyi is used in traditional herbal medicine in Asia. Type 2 diabetes mellitus has been proven by a variety of epidemiological studies to be a risk factor for cognitive impairment, such as Alzheimer’s disease. This study confirmed that 4,5-diCQA is a bioactive compound of Artemisia argyi on improving HFD-induced cognitive dysfunction. Therefore, this study can provide useful information to the effect of Artemisia argyi and related substance.

Original languageEnglish
Article numbere12855
JournalJournal of Food Biochemistry
Volume43
Issue number7
DOIs
Publication statusPublished - Jul 2019

Keywords

  • 4,5-dicaffeyolquinic acid
  • Artemisia argyi
  • cognitive dysfunction
  • high-fat diet
  • insulin degrading enzyme

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