Brahmi herbal drink mitigates aluminium chloride induced cognitive impairments

  • T. Anand Defence Food Research Laboratory, Mysuru
  • M. D. Pandareesh Defence Food Research Laboratory, Mysuru
  • T. Mohan Manu Defence Food Research Laboratory, Mysuru
  • Farhath Khanum Defence Food Research Laboratory, Mysuru
  • N. Roopa Defence Food Research Laboratory, Mysuru
  • N. Madhukar Defence Food Research Laboratory, Mysuru
  • N. Nagaraju Sri Venkateswara Arts College, Tirupati
Keywords: Brahmi herbal drink, Antioxidants, Aluminium chloride, Acetylcholine esterase, Inducible nitric oxide synthase

Abstract

Aluminium chloride (AlCl3) is neurotoxic and has been proposed to be one of the environmental factors responsible for neurodegenerative disease like Alzheimer’s and Parkinson’s disorders. It also causes learning and memory deficit. Bacopa monniera is well known for its memory enhancing property in traditional Indian system of medicine. In the present investigation we aim to evaluate cognitive-enhancing and neuromodulatory property of brahmi herbal drink (BHD), a nutraceutical product from Bacopa monniera extract. BHD was evaluated for physicochemical, sensory attributes and stability studies. Overall acceptability of BHD was good according to hedonic scale/ratings. Stability of the drink is for 6 months without losing its activity. Further, cognitive enhancing and neuromodulatory propensity of BHD was evaluated against AlCl3 treatment in rats. Administration of AlCl3 (100 mg/kg) daily for 23 days significantly increased cognitive impairment as evaluated in elevated plus maze (EPM) and Morris water maze (MWM) tests. BHD supplementation improved cognitive ability by decreasing the transfer and escape latency of EPM and MWM tests respectively. Our results further elucidate that BHD supplementation decreased acetylcholine esterase activity and nitric oxide levels by down-regulating AChE and iNOS expression respectively. BHD supplementation showed it neuroprotective efficacy by up-regulating BDNF expression. AlCl3 induced lipid peroxidation and reactive oxygen species generation was significantly alleviated by BHD and restored antioxidant status levels. All these results demonstrated the cognitive-enhancing and neuromodulatory potential of BHD in counteracting the damage inflicted by AlCl3 on rat brain.

Author Biographies

T. Anand, Defence Food Research Laboratory, Mysuru

Dr Anand T., obtained MSc. (Virology) from Sri Venkateswara University, Tirupati, Andhra Pradesh and PhD (Microbiology) from Osmania University, Hyderabad, Telangana. He is currently working as Scientist ‘E’ at Defence Food Research Laboratory, Mysuru. He has published 30 research articles in national and international journals, one book chapter, to his credit and has transferred two technologies to industries. He has made contribution in the field of development and evaluation of functional foods/nutraceuticals.

Contribution in the current study, he was planning and executing the study.

M. D. Pandareesh, Defence Food Research Laboratory, Mysuru

Mr M.D. Pandareesh obtained MSc (Biochemistry) from P.G Centre, Shivagangothri, Kuvempu University, Davangere, in 2009. He is working as a Research Scholar at Defence Food Research Laboratory, Mysuru.

Contribution in the current study, he was involved in performing animal experiments and analysis

T. Mohan Manu, Defence Food Research Laboratory, Mysuru
Mr Mohan Manu T. obtained MSc (Biochemistry) from Davangere University, in 2013. Currently working as a Research Scholar at Defence Food Research Laboratory, Mysuru.Contribution in the current study, he was involved in biochemical analysis.
Farhath Khanum, Defence Food Research Laboratory, Mysuru

Dr Farhath Khanum, obtained MSc (Medical Biochemistry) from Kasturba Medical College, Manipal, Karnataka and PhD from National Institute of Mental Health and Neurosciences (NIMHANS), Banaglore. She is currently working as Scientist ‘G’ at Defence Food Research Laboratory, Mysuru. She has published 130 research articles in journals, ten book chapter, has seven patents to her credit and has transferred ten technologies to industries. She has made contribution in the field of development and evaluation of functional foods/nutraceuticals.

Contribution in the current study, she was overall supervision of the work.

N. Roopa, Defence Food Research Laboratory, Mysuru

Ms Roopa N., obtained MSc (Food Science) from University of Mysuru, Mysuru, in 2011. She is presently working as Technical Officer ‘B’ at Defence Food Research Laboratory, Mysuru and working on value added products from fruits and vegetables division.

Contribution in the current study, she was involved in the development of BHD.

N. Madhukar, Defence Food Research Laboratory, Mysuru
Mr Madhukar N., obtained MSc (Microbiology) from Karnataka State Open University, Mysuru, in 2014. He is presently working as Technical Officer ‘A’ at Defence Food Research Laboratory, Mysuru.Contribution in the current study, he was involved in the microbiological analysis of BHD.
N. Nagaraju, Sri Venkateswara Arts College, Tirupati

Dr Nagaraju N. obtained MSc (Botany) and MPhil (Botany) from S.V University, in 1984 and 1987, respectively. He has obtained PhD in 1992. Presently working as Lecturer in S.V Arts College, S.V University, Tirupati, Andhra Pradesh.

Contribution in the current study, he was involved in identification and authentication of plant.

Published
2017-05-31
How to Cite
Anand, T., Pandareesh, M., Manu, T., Khanum, F., Roopa, N., Madhukar, N., & Nagaraju, N. (2017). Brahmi herbal drink mitigates aluminium chloride induced cognitive impairments. Defence Life Science Journal, 2(2), 152-162. https://doi.org/10.14429/dlsj.2.11365