221. Alleviating effect of bioactive peptides in food on cognitive impairment

Abstract Background Cognitive impairment is a major global health challenge, but the existing drug treatment has limitations. Food derived bioactive peptides can maintain activity after digestion and have neuroprotective potential. The purpose of this study is to explore the alleviating effect of specific bioactive peptide mixtures prepared from soybean, milk and fish protein on cognitive function and pathological mechanism of Alzheimer's disease model mice. Methods This study used APP/PS1 transgenic mice and wild-type mice, divided into the following six groups: WT Con, WT-HP, Tg Model, Tg LP (50 mg/kg/day), Tg MP (100 mg/kg/day), and Tg HP (200 mg/kg/day). The active peptide was prepared by enzymatic hydrolysis of common food proteins and ultrafiltration. After 12 weeks of daily gavage intervention, cognitive function was evaluated by water maze test; The brain tissues were collected. ELISA, biochemical kit and qPCR were used to detect the levels of Aβ42, p-tau, oxidative stress indicators (SOD, GSH, MDA) and inflammatory factors (tnf- α, IL-1 β) in the hippocampus, and the morphology of neurons was observed. Data were statistically analyzed by ANOVA and Tukey test. Results The effects of different doses of bioactive peptides on hippocampal related indicators of APP/PS1 transgenic mice are shown in Table 1. It can be seen from table 1 that the behavioral test showed that medium and high dose peptide intervention significantly improved the learning and memory ability of model mice (p