Curcumin protects against cigarette smoke-induced cognitive impairment and increased acetylcholinesterase activity in rats
2012
Jaques, Jeandre Augusto dos Santos | Rezer, João Felipe Peres | Carvalho, Fabiano Barbosa | da Rosa, Michelle Melgarejo | Gutierres, Jessié Martins | Gonçalves, Jamile Fabbrin | Schmatz, Roberta | de Bairros, André Valle | Mazzanti, Cinthia Melazzo | Rubin, Maribel Antonello | Schetinger, Maria Rosa Chitolina | Leal, Daniela Bitencourt Rosa
Cigarette smoke, a widely spread habit, is associated with a decline in cognitive function and studies have demonstrated that curcumin (Cur), an Indian spice, possesses a strong neuroprotective potential. Considering the relevance of investigating dietary compounds this study aimed to investigate the effect of Cur on memory and acetylcholinesterase (AChE) activity in brain structures and blood of cigarette smoke-exposed rats. Male Wistar rats were treated with curcumin and cigarette smoke, once a day, 5days each week, for 30days. The experimental procedures were divided in two sets of experiments. In the first, the animals were divided into 4 groups: Vehicle (corn oil), Cur 12.5mg/kg, Cur 25mg/kg and Cur 50mg/kg. In the second, the animals were divided into 5 groups: Vehicle (corn oil), Smoke, Smoke plus Cur 12.5mg/kg, Smoke plus Cur 25mg/kg and Smoke plus Cur 50mg/kg. Treatment with Cur significantly prevented the decreased latency and cholinergic alterations in cigarette smoke-exposed rats. These AChE alterations could suggest a role in the memory impairment promoted by cigarette smoke-exposure and point toward the potential of Cur to modulate cholinergic neurotransmission and, consequently, improve cognition deficits induced by smoke. This study suggests that the dietary compound Cur may be involved in cholinergic system modulation and as a consequence exert an effect on learning and memory.
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