Effects of Astaxanthin on Learning and Memory Disorders and Oxidative Damage Induced by Ethanol in the Hippocampal Area in Mice

Hajizadeh Moghaddam, Akbar; Samei, Farhad; Khanjani Jelodar, Sedigheh; Malekzadeh Estalkhi, Fatemeh

Volume 11, Issue 2 (8-2024) nbr 2024, 11(2): 19-30 | Back to browse issues page

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Hajizadeh Moghaddam A, Samei F, Khanjani Jelodar S, Malekzadeh Estalkhi F. Effects of Astaxanthin on Learning and Memory Disorders and Oxidative Damage Induced by Ethanol in the Hippocampal Area in Mice. nbr 2024; 11 (2) : 2
URL: http://nbr.khu.ac.ir/article-1-3668-en.html

Effects of Astaxanthin on Learning and Memory Disorders and Oxidative Damage Induced by Ethanol in the Hippocampal Area in Mice

Akbar Hajizadeh Moghaddam ^*

, Farhad Samei

, Sedigheh Khanjani Jelodar

, Fatemeh Malekzadeh Estalkhi

University of Mazandaran , a.hajizadeh@umz.ac.ir

Abstract: (103 Views)

Long-term ethanol consumption leads to the destruction of neurons in the central nervous system and cells in the hippocampus by causing oxidative stress. Astaxanthin (ATX) is a carotenoid that serves as an antioxidant and anti-inflammatory agent. This study sought to examine the impacts of astaxanthin on learning and memory impairments and oxidative damage within the hippocampus of mice induced by ethanol. 35 mice were divided into five groups (n=7): the control group didn't receive any treatment. The positive control group received 20 mg/kg ATX. The ethanol group received 20% ethanol, and two ATX treatment groups received doses of 10 and 20 mg/kg, which first received 20% ethanol and then ATX. All treatments were done orally for 14 consecutive days. In this research, the novel object recognition test (NORT), malondialdehyde (MDA) and dopamine (DA) levels, and activities of catalase (CAT) and superoxide dismutase (SOD) were analyzed in the hippocampus of mice. Ethanol consumption decreased the discrimination index in NORT, activities of CAT and SOD, and increased the levels of DA and MDA, compared to the control group. ATX treatment led to an increase in the discrimination index in NORT, activities of CAT and SOD, and a decrease in the levels of DA and MDA, compared to the ethanol group. Results showed astaxanthin's antioxidant properties can improve ethanol-induced cognitive defects and oxidative damage. Therefore, astaxanthin can be used as a potential food and drug supplement to reduce ethanol-induced disorders.

Article number: 2

Keywords: Astaxanthin, Ethanol, Hippocampus, Cognitive impairment