This study was conducted to investigate possible mechanisms underlying egg yolk phospholipids on improving memory using scopolamine–treated mice and PC12 cells. Oral administration of egg yolk phospholipids significantly decreased latency in passageway water maze tasks and reduced error hits in passive avoidance tests for scopolamine–treated mice (P < 0.05). As the results presented, egg yolk phospholipids attenuated spatial memory deficits via preventing region–specific lesions in hippocampus CA1-2 and regulating the activity of cholinergic biomarkers. Egg yolk phospholipids significantly inhibited scopolamine–induced increase of acetylcholinesterase activity and decrease of choline acetyltransferase activity (P < 0.05), thus maintaining the release of acetylcholine at a normal level. Further analysis showed that egg yolk phospholipids downregulated scopolamine–induced MAO activity and MDA level in PC12 cells (P < 0.05). These data suggest that egg yolk phospholipids might exert neuroprotective effects via attenuating cholinergic damage and inhibiting the oxidative stress in vitro.

这项研究的目的是研究使用东treated碱处理过的小鼠和PC12细胞，蛋黄磷脂改善记忆的潜在机制。在东administration碱治疗的小鼠中，口服蛋黄磷脂可显着减少通道水迷宫任务的潜伏期，并减少被动回避测试中的错误命中率（P  <0.05）。结果表明，蛋黄磷脂可通过预防海马CA1-2区域特异性损伤并调节胆碱能生物标志物的活性来减轻空间记忆障碍。蛋黄磷脂可显着抑制东pol碱所致的乙酰胆碱酯酶活性增加和胆碱乙酰转移酶活性降低（P <0.05），因此将乙酰胆碱的释放维持在正常水平。进一步的分析表明，蛋黄磷脂下调了东pol碱诱导的PC12细胞中MAO活性和MDA水平（P  <0.05）。这些数据表明卵黄磷脂可能通过减轻胆碱能损伤和抑制体外氧化应激发挥神经保护作用。