Protective effects of sesamol and ferulic acid on the formation of endogenous trans-arachidonic acid in hAPP J20 mice

• Main Authors: Bo-Yang Hsu, Wei-Lun Hung, Chi-Tang Ho, Irene H. Cheng, Lucy Sun Hwang
• Format: Article
• Language: English
• Published: Elsevier 2015-06-01
• Series: Journal of Functional Foods
• Subjects: Alzheimer's disease; Endogenous trans-arachidonic acid; cis-trans isomerization; Sesamol; Ferulic acid
• Online Access: http://www.sciencedirect.com/science/article/pii/S175646461500208X

Alzheimer's disease (AD) is characterized by progressive formation of β-amyloid peptide (Aβ) in the brain. Aβ induced oxidative stress may cause cis-trans isomerization of fatty acids. However, the research on AD rarely discusses the correlation between the formation of endogenous trans fatty acids (TFA) and the progression of AD. Thus, the goal of this research was to study the difference of trans-arachidonic acid (TAA) composition of brain and hippocampus between J20 mice (AD mouse model) and B6 mice (wild type control). Our results showed that the endogenous TAA (8-trans-C20:4) of brain and hippocampus in 9 months old J20 mice was significantly higher than B6 mice which indicated that there was a positive relationship between the formation of endogenous TAA and AD. In addition, this study also revealed that sesamol and ferulic acid could reduce the formation of 8-trans-C20:4. Thus, they might be employed as potential functional food ingredients for the prevention of AD.