LUO Li-hua, YANG Chang-lin, DU Peng, ZHANG Lin, WANG Ruo-yong, LI Tong, MU Hui-ling. Effect of the compound preparation on improving the memory of mice[J]. Science and Technology of Food Industry, 2015, (18): 367-369. DOI: 10.13386/j.issn1002-0306.2015.18.066
Citation: LUO Li-hua, YANG Chang-lin, DU Peng, ZHANG Lin, WANG Ruo-yong, LI Tong, MU Hui-ling. Effect of the compound preparation on improving the memory of mice[J]. Science and Technology of Food Industry, 2015, (18): 367-369. DOI: 10.13386/j.issn1002-0306.2015.18.066

Effect of the compound preparation on improving the memory of mice

  • This study was designed to evaluate effects of taurine,caffeine and ginsenosides compound preparation on improving the memory of mice. Forty Kunming male mice were randomly divided into four groups,including groups of low-dosage,medium-dosage,high-dosage and control(each with n=10). The low,medium and high dosage groups were given 41,80 and 237 mg/kg BW of compound preparation respectively through intragastric intubation daily for 30 days. The control group was given the same volume of distilled water at the same time. Experiments of step-down test,step through test,shuttle box test and Morris water maze test were conducted in order after the last intubation. The differences between each group were compared. Results indicated that the memory consolidation latent period of medium and high dosage groups were prolonged significantly in step down test(p<0.05). In shuttle box test,the active and passive evading time of the low,median and high dosage groups in all training cycles shortened(p<0.05). In water maze test,the counterpoint exploring time also were shortened(p<0.05). In conclusion,the compound preparation could improve significantly the learning and memory ability of mice. The results indicated that the compound preparation had memory improving effect.
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