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Tyrosine-fortified silk amino acids improve physical function of Parkinson’s disease rats

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Abstract

Physical function-improving effects of a silk amino acid preparation (SAA) in Parkinson’s disease (PD) model rats were investigated. 6-Hydroxydopamine (6-OHDA, 8 μg)+ascorbic acid (0.6 μg) was injected into right medial forebrain bundle of 8-week-old Sprague-Dawley rats to induce PD, and SAA (50, 160, or 500 mg/kg) was orally administered for 30 days. On day 15 and 30, behavioral abnormalities, neuronal loss, and dopamine and its metabolites were analyzed. Injection of 6-OHDA impaired pole test performances, which were markedly improved by treatment with SAA. Increased using rate of ipsilateral (normal) forelimb in cyclinder test and apomorphine (0.05 mg/kg)-induced circling behavior of PD rats were remarkably corrected by the compounds. In addition, 6-OHDA-induced loss of neurons as well as decreases in dopamine and its metabolites were significantly attenuated by SAA. The results indicate that SAA preserves movement function of PD model animals by protecting dopamine neurons against 6-OHDA neurotoxicity.

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Authors and Affiliations

  1. College of Veterinary Medicine, Chungbuk National University, Cheongju, Chungbuk, 361-763, Korea

    Tae Kyun Kim, Dongsun Park, Sun Hee Lee, Young Jin Choi, Dae-Kwon Bae, Yun-Hui Yang, Goeun Yang & Yun-Bae Kim

  2. Worldway Co., Ltd., Jeoneui, Chungnam, 339-853, Korea

    Seongho Yeon, Woo-Taek Lim & Jeong-Yong Lee

  3. Division of Marine Molecular Biotechnology, Gangneung-Wonju National University, Gangneung, Gangwon, 210-702, Korea

    Seong Soo Joo

  4. Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk, 361-763, Korea

    Joon-Soo Lee & Heon-Sang Jeong

  5. Department of Biomedical Laboratory Science, Daejeon University, Daejeon, 300-716, Korea

    Seock-Yeon Hwang

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  1. Tae Kyun Kim
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  2. Dongsun Park
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Correspondence to Yun-Bae Kim.

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Kim, T.K., Park, D., Yeon, S. et al. Tyrosine-fortified silk amino acids improve physical function of Parkinson’s disease rats. Food Sci Biotechnol 20, 79–84 (2011). https://doi.org/10.1007/s10068-011-0011-z

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  • DOI: https://doi.org/10.1007/s10068-011-0011-z

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