Ipomoea batatas attenuates amyloid β peptide-induced neurotoxicity in ICR mice

Jae Kyeom Kim, Soo Jung Choi, Hong Yon Cho, Young Jun Kim, Seung Taik Lim, Chang Ju Kim, Eun Ki Kim, Hye Kyung Kim, Sabrina Peterson, Dong Hoon Shin

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)


In this study, the protective effects of 17 Korean native plants against amyloid β peptide (Aβ)-induced oxidative stress were screened using the 2′,7′-dichlorofluorescin diacetate assay and the 3-(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium bromide assay. Ipomoea batatas exerted the highest protective effects against oxidative stress and was selected for further investigation. To confirm the protective activity of this extract, the I. batatas extract was fed to ICR mice that had been injected with Aβ to induce neuronal deficits. In these experiments, the extract of I. batatas significantly reversed Aβ-induced neurotoxicity as assessed by the passive avoidance test, a behavioral experiment. Moreover, I. batatas administration reduced the level of lipid peroxidation and increased catalase activities in biochemical studies using the brain tissue of mice. These results indicate that I. batatas might be beneficial against Alzheimer's disease, especially by limiting oxidative stress in the brain.

Original languageEnglish
Pages (from-to)304-309
Number of pages6
JournalJournal of Medicinal Food
Issue number3
Publication statusPublished - 2011 Mar 1


  • Alzheimer's disease
  • Ipomoea batatas
  • amyloid β peptide
  • neurotoxicity
  • oxidative stress

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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