FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 191-194.doi: 10.7506/spkx1002-6630-201103044
• Nutrition & Hygiene • Previous Articles Next Articles
LIN Song-yi,XU Hai-li,MENG Xiu-juan,GAO Li-xia,SUN Peng,LIU Jing-bo
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Abstract: The objective of this study was to observe the effect of egg white oligopeptide and the four blind sides on memory enhancing in mice. Based on SMG-2 water maze, the length of incubation period in blind-sideⅠ, Ⅱ, Ⅲ and Ⅳ in water maze of mice administered intragastrically with high F value oligopeptide from egg white were measured. The results showed that the mice treated with high F value oligopeptide showed significant differences from the control group. Significance test of differences among latent times after a certain time of administration indicated that latent times in mice after 60 days of administration significantly differed from those after fewer days (30, 40 and 50). And mice in blind-side Ⅰ, Ⅱ, Ⅲ and Ⅳ area had a timedependent incubation period upon training, implying that the more complex the maze was, the more intense time-dependent was. While evaluating the memory enhancing ability of egg white oligopeptide, it is better to analyze the incubation period of mice in blind-sideⅠand Ⅱ.
Key words: memory enhancement, water maze, blind-side, test time
CLC Number:
TS201
LIN Song-yi,XU Hai-li,MENG Xiu-juan,GAO Li-xia,SUN Peng,LIU Jing-bo. Analysis of Influence Factors of Memory Enhancement in Mice Administrated with High F Value Oligopeptide in Water Maze[J]. FOOD SCIENCE, 2011, 32(3 ): 191-194.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201103044
https://www.spkx.net.cn/EN/Y2011/V32/I3 /191