• Title of article

    Effects of allantoin on cognitive function and hippocampal neurogenesis

  • Author/Authors

    Ahn، نويسنده , , Young Je and Park، نويسنده , , Se Jin and Woo، نويسنده , , Hyun and Lee، نويسنده , , Hyung Eun and Kim، نويسنده , , Hyun Ji and Kwon، نويسنده , , Guyoung and Gao، نويسنده , , Qingtao and Jang، نويسنده , , Dae Sik and Ryu، نويسنده , , Jong Hoon، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2014
  • Pages
    7
  • From page
    210
  • To page
    216
  • Abstract
    Allantoin is contained in Nelumbo nucifera (lotus) and a well-known cosmetic ingredient reported to have anti-oxidative and anti-inflammatory activities. In the present study, we investigated whether allantoin affects cognitive function in mice. The subchronic administration of allantoin (1, 3 or 10 mg/kg, for 7 days) significantly increased the latency time measured during the passive avoidance task in scopolamine-induced cholinergic blockade and normal naïve mice. Allantoin treatment (3 or 10 mg/kg, for 7 days) also increased the expression levels of phosphorylated phosphatidylinositide 3-kinase (PI3K), phosphorylated protein kinase B (Akt) and phosphorylated glycogen synthase kinase-3β (GSK-3β). Doublecortin and 5-bromo-2-deoxyuridine immunostaining revealed that allantoin significantly increased the neuronal cell proliferation of immature neurons in the hippocampal dentate gyrus region. In conclusion, allantoin has memory-enhancing effects, and these effects may be partly mediated by the PI3K-Akt-GSK-3β signal pathway. These findings suggest that allantoin has therapeutic potential for the cognitive dysfunctions observed in Alzheimer’s disease.
  • Keywords
    Learning and memory , Allantoin , neurogenesis , Nelumbo nucifera , Hippocampus
  • Journal title
    Food and Chemical Toxicology
  • Serial Year
    2014
  • Journal title
    Food and Chemical Toxicology
  • Record number

    2126758