Acetylcholinesterase Inhibitory Activities of Douchi, a Traditional Chinese Food

Abstract

Abstract: The effects of different extract conditions on acetylcholinesterase(AChE) inhibitory activities of Douchi werestudied. The in vitro AChE inhibitory activities of 9 kinds of commercial Douchi were assayed, expessed as IC50. Ethanol extractsshowed highest AChE inhibitory activity with IC50 value as 0.023mg/ml, while water extracts did not show any inhibition. Whenextracted by ethanol, the IC50 of Douchi inceased with the decrease of solid/liquid rate and ethanol concentration. No significantdifferences were observed within IC50 values of the Douchi extracts with different extract time. 80% ethanol extracts of these nineDouchi inhibited human acetylcholinesterase with IC50 values ranged from 0.033 to 1.110mg/ml. This novel finding suggests thatDouchi containing anti-acetylcholinesterase components, might be used to retard the progression of Alzheimer disease, andindicates the potential to be developod into new functional foods.

Key words: acetylcholinesterase, Douchi, Alzheimer disease, IC50, fermented soybean

ZOU Lei, WANG Li-Jun, CHENG Yong-Qiang, LI Li-Te, CHEN Si-Ying-San, BA Juan-Xing-二 . Acetylcholinesterase Inhibitory Activities of Douchi, a Traditional Chinese Food[J]. FOOD SCIENCE, 2006, 27(3): 87-90 https://doi.org/

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Acetylcholinesterase Inhibitory Activities of Douchi, a Traditional Chinese Food

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