Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats
High consumption of fruits and vegetables has been associated with reduced risk of debilitating diseases and improved cognition in aged populations. These beneficial effects have been attributed to the phytochemicals found in fruits and vegetables, which have previously been shown to be anti-inflamm...
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| Veröffentlicht in: | AGE 2016-12, Vol.38 (5-6), p.393-404 |
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| creator | Thangthaeng, Nopporn Poulose, Shibu M. Gomes, Stacey M. Miller, Marshall G. Bielinski, Donna F. Shukitt-Hale, Barbara |
| description | High consumption of fruits and vegetables has been associated with reduced risk of debilitating diseases and improved cognition in aged populations. These beneficial effects have been attributed to the phytochemicals found in fruits and vegetables, which have previously been shown to be anti-inflammatory and modulate autophagy. Tart cherries contain a variety of potentially beneficial phytochemicals; however, little research has been done to investigate the effects of tart cherry on the aging brain. Therefore, the purpose of this study was to determine if tart cherry supplementation can improve cognitive and motor function of aged rats via modulation of inflammation and autophagy in the brain. Thirty 19-month-old male Fischer 344 rats were weight-matched and assigned to receive either a control diet or a diet supplemented with 2 % Montmorency tart cherry. After 6 weeks on the diet, rats were given a battery of behavioral tests to assess for strength, stamina, balance, and coordination, as well as learning and working memory. Although no significant effects were observed on tests of motor performance, tart cherry improved working memory of aged rats. Following behavioral testing, the hippocampus was collected for western/densitometric analysis of inflammatory (GFAP, NOX-2, and COX-2) and autophagy (phosphorylated mTOR, Beclin 1, and p62/SQSTM) markers. Tart cherry supplementation significantly reduced inflammatory markers and improved autophagy function. Daily consumption of tart cherry reduced age-associated inflammation and promoted protein/cellular homeostasis in the hippocampus, along with improvements in working memory. Therefore, addition of tart cherry to the diet may promote healthy aging and/or delay the onset of neurodegenerative diseases. |
| doi_str_mv | 10.1007/s11357-016-9945-7 |
| format | Article |
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These beneficial effects have been attributed to the phytochemicals found in fruits and vegetables, which have previously been shown to be anti-inflammatory and modulate autophagy. Tart cherries contain a variety of potentially beneficial phytochemicals; however, little research has been done to investigate the effects of tart cherry on the aging brain. Therefore, the purpose of this study was to determine if tart cherry supplementation can improve cognitive and motor function of aged rats via modulation of inflammation and autophagy in the brain. Thirty 19-month-old male Fischer 344 rats were weight-matched and assigned to receive either a control diet or a diet supplemented with 2 % Montmorency tart cherry. After 6 weeks on the diet, rats were given a battery of behavioral tests to assess for strength, stamina, balance, and coordination, as well as learning and working memory. Although no significant effects were observed on tests of motor performance, tart cherry improved working memory of aged rats. Following behavioral testing, the hippocampus was collected for western/densitometric analysis of inflammatory (GFAP, NOX-2, and COX-2) and autophagy (phosphorylated mTOR, Beclin 1, and p62/SQSTM) markers. Tart cherry supplementation significantly reduced inflammatory markers and improved autophagy function. Daily consumption of tart cherry reduced age-associated inflammation and promoted protein/cellular homeostasis in the hippocampus, along with improvements in working memory. Therefore, addition of tart cherry to the diet may promote healthy aging and/or delay the onset of neurodegenerative diseases.</description><identifier>ISSN: 0161-9152</identifier><identifier>ISSN: 2509-2715</identifier><identifier>EISSN: 1574-4647</identifier><identifier>EISSN: 2509-2723</identifier><identifier>DOI: 10.1007/s11357-016-9945-7</identifier><identifier>PMID: 27578256</identifier><language>eng</language><publisher>Cham: Springer International Publishing</publisher><subject>Age ; Aging ; Autophagy ; Behavior ; Biomedical and Life Sciences ; Brain ; Brain research ; Cell Biology ; Diet ; Fruits ; Geriatrics/Gerontology ; Health ; Inflammation ; Life Sciences ; Memory ; Molecular Medicine ; Nutrition research ; Older people ; Original ; Original Article ; Oxidative stress ; Phytochemicals ; Proteins ; Prunus ; Rodents ; Studies ; Vegetables</subject><ispartof>AGE, 2016-12, Vol.38 (5-6), p.393-404</ispartof><rights>American Aging Association (outside the USA) 2016</rights><rights>AGE is a copyright of Springer, 2016.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c503t-8261b32489b45df141e33439c8cce4f85d508f754108f08b88348f171dff44bc3</citedby><cites>FETCH-LOGICAL-c503t-8261b32489b45df141e33439c8cce4f85d508f754108f08b88348f171dff44bc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5266225/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5266225/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,315,729,782,786,887,27931,27932,53798,53800</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27578256$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Thangthaeng, Nopporn</creatorcontrib><creatorcontrib>Poulose, Shibu M.</creatorcontrib><creatorcontrib>Gomes, Stacey M.</creatorcontrib><creatorcontrib>Miller, Marshall G.</creatorcontrib><creatorcontrib>Bielinski, Donna F.</creatorcontrib><creatorcontrib>Shukitt-Hale, Barbara</creatorcontrib><title>Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats</title><title>AGE</title><addtitle>AGE</addtitle><addtitle>Age (Dordr)</addtitle><description>High consumption of fruits and vegetables has been associated with reduced risk of debilitating diseases and improved cognition in aged populations. These beneficial effects have been attributed to the phytochemicals found in fruits and vegetables, which have previously been shown to be anti-inflammatory and modulate autophagy. Tart cherries contain a variety of potentially beneficial phytochemicals; however, little research has been done to investigate the effects of tart cherry on the aging brain. Therefore, the purpose of this study was to determine if tart cherry supplementation can improve cognitive and motor function of aged rats via modulation of inflammation and autophagy in the brain. Thirty 19-month-old male Fischer 344 rats were weight-matched and assigned to receive either a control diet or a diet supplemented with 2 % Montmorency tart cherry. After 6 weeks on the diet, rats were given a battery of behavioral tests to assess for strength, stamina, balance, and coordination, as well as learning and working memory. Although no significant effects were observed on tests of motor performance, tart cherry improved working memory of aged rats. Following behavioral testing, the hippocampus was collected for western/densitometric analysis of inflammatory (GFAP, NOX-2, and COX-2) and autophagy (phosphorylated mTOR, Beclin 1, and p62/SQSTM) markers. Tart cherry supplementation significantly reduced inflammatory markers and improved autophagy function. Daily consumption of tart cherry reduced age-associated inflammation and promoted protein/cellular homeostasis in the hippocampus, along with improvements in working memory. Therefore, addition of tart cherry to the diet may promote healthy aging and/or delay the onset of neurodegenerative diseases.</description><subject>Age</subject><subject>Aging</subject><subject>Autophagy</subject><subject>Behavior</subject><subject>Biomedical and Life Sciences</subject><subject>Brain</subject><subject>Brain research</subject><subject>Cell Biology</subject><subject>Diet</subject><subject>Fruits</subject><subject>Geriatrics/Gerontology</subject><subject>Health</subject><subject>Inflammation</subject><subject>Life Sciences</subject><subject>Memory</subject><subject>Molecular Medicine</subject><subject>Nutrition research</subject><subject>Older people</subject><subject>Original</subject><subject>Original Article</subject><subject>Oxidative stress</subject><subject>Phytochemicals</subject><subject>Proteins</subject><subject>Prunus</subject><subject>Rodents</subject><subject>Studies</subject><subject>Vegetables</subject><issn>0161-9152</issn><issn>2509-2715</issn><issn>1574-4647</issn><issn>2509-2723</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqNkc1u1DAUhS1ERaeFB2CDLLHpoim-_omdDRKqKCBVYlPWluM4GZc4DnZSNG9fD1OqgoTE6i7Od45970HoNZALIES-ywBMyIpAXTUNF5V8hjYgJK94zeVztCkCVA0IeoxOcr4lRAim6At0TKWQiop6g_yNSQu2W5fSDud1nkcX3LSYxccJ-zCneOcy_hnTdz8NOLgQ0-4cb_08R2vCbEbsp340IfxynGMzddisS5y3ZtgVDZvBdTiZJb9ER70Zs3v1ME_Rt6uPN5efq-uvn75cfriurCBsqRStoWWUq6blouuBg2OMs8Yqax3vlegEUb0UHMogqlWKcdWDhK7vOW8tO0XvD7nz2gbX2bJNMqOekw8m7XQ0Xv-pTH6rh3inBa1rSkUJOHsISPHH6vKig8_WjaOZXFyzBiUa3jAQ6n9QWgshayjo27_Q27imqVyiUFwpThndB8KBsinmnFz_-G8get-5PnSuS7V637mWxfPm6cKPjt8lF4AegFykaXDpydP_TL0HNR24iw</recordid><startdate>20161201</startdate><enddate>20161201</enddate><creator>Thangthaeng, 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cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats</title><author>Thangthaeng, Nopporn ; Poulose, Shibu M. ; Gomes, Stacey M. ; Miller, Marshall G. ; Bielinski, Donna F. ; Shukitt-Hale, Barbara</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c503t-8261b32489b45df141e33439c8cce4f85d508f754108f08b88348f171dff44bc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Age</topic><topic>Aging</topic><topic>Autophagy</topic><topic>Behavior</topic><topic>Biomedical and Life Sciences</topic><topic>Brain</topic><topic>Brain research</topic><topic>Cell Biology</topic><topic>Diet</topic><topic>Fruits</topic><topic>Geriatrics/Gerontology</topic><topic>Health</topic><topic>Inflammation</topic><topic>Life Sciences</topic><topic>Memory</topic><topic>Molecular Medicine</topic><topic>Nutrition research</topic><topic>Older 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G.</au><au>Bielinski, Donna F.</au><au>Shukitt-Hale, Barbara</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats</atitle><jtitle>AGE</jtitle><stitle>AGE</stitle><addtitle>Age (Dordr)</addtitle><date>2016-12-01</date><risdate>2016</risdate><volume>38</volume><issue>5-6</issue><spage>393</spage><epage>404</epage><pages>393-404</pages><issn>0161-9152</issn><issn>2509-2715</issn><eissn>1574-4647</eissn><eissn>2509-2723</eissn><abstract>High consumption of fruits and vegetables has been associated with reduced risk of debilitating diseases and improved cognition in aged populations. These beneficial effects have been attributed to the phytochemicals found in fruits and vegetables, which have previously been shown to be anti-inflammatory and modulate autophagy. Tart cherries contain a variety of potentially beneficial phytochemicals; however, little research has been done to investigate the effects of tart cherry on the aging brain. Therefore, the purpose of this study was to determine if tart cherry supplementation can improve cognitive and motor function of aged rats via modulation of inflammation and autophagy in the brain. Thirty 19-month-old male Fischer 344 rats were weight-matched and assigned to receive either a control diet or a diet supplemented with 2 % Montmorency tart cherry. After 6 weeks on the diet, rats were given a battery of behavioral tests to assess for strength, stamina, balance, and coordination, as well as learning and working memory. Although no significant effects were observed on tests of motor performance, tart cherry improved working memory of aged rats. Following behavioral testing, the hippocampus was collected for western/densitometric analysis of inflammatory (GFAP, NOX-2, and COX-2) and autophagy (phosphorylated mTOR, Beclin 1, and p62/SQSTM) markers. Tart cherry supplementation significantly reduced inflammatory markers and improved autophagy function. Daily consumption of tart cherry reduced age-associated inflammation and promoted protein/cellular homeostasis in the hippocampus, along with improvements in working memory. Therefore, addition of tart cherry to the diet may promote healthy aging and/or delay the onset of neurodegenerative diseases.</abstract><cop>Cham</cop><pub>Springer International Publishing</pub><pmid>27578256</pmid><doi>10.1007/s11357-016-9945-7</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Age Aging Autophagy Behavior Biomedical and Life Sciences Brain Brain research Cell Biology Diet Fruits Geriatrics/Gerontology Health Inflammation Life Sciences Memory Molecular Medicine Nutrition research Older people Original Original Article Oxidative stress Phytochemicals Proteins Prunus Rodents Studies Vegetables |
| title | Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats |
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