Volume No. :   9

Issue No. :  2

Year :  2017

ISSN Print :  0975-4407

ISSN Online :  2321-5836


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Effects of Dietary Food Ingredients on Recognition Memory by using Object Recognition Test in Mice



Address:   Kadiri Sunil Kumar1*, CH. Mamatha2, N. Deepika2, B. Sai Sushma2, R. Suthakaran3
1Associate Professor, Department of Pharmacology, Vijaya College of Pharmacy, Munaganoor- 501511, Hyderabad, Telangana, India
2B-Pharmacy Final Year II Sem, Vijaya College of Pharmacy, Munaganoor- 501511, Hyderabad, Telangana, India
3Professor and Principal, Department of Pharmaceutical Chemistry, Vijaya College of Pharmacy, Munaganoor- 501511, Hyderabad, Telangana, India
*Corresponding Author
DOI No: 10.5958/2321-5836.2017.00010.6

ABSTRACT:
The present research was designed to compare the effects of dietary food ingredients such as saccharin (100 mg/kg), turmeric (1g/kg) and transfat (2%) on recognition memory in albino mice by using object recognition test (ORT) apparatus. The mice were divided into 5 groups, each group containing 6 mice. The test group of mice received treatment of saccharin (100mg/kg), turmeric (1g/kg), transfat (2%), donepezil (1mg/kg) for 30 days. Control group mice received distilled water for 30 days. The evaluation of memory begins on 31st day by using object recognition test. The ORT apparatus is composed of open box (16x5cm) with an open roof. The object recognition test includes 3 sessions A) The first day training session which consist of placing all the mice one by one in an empty recognition chamber for 5 minutes so that the mice get habituated in the environment (habituation). B) On second day, test session begins (acquisition) where in the control mice are allowed to explore 2 different objects of same size, color and weight but with different shapes for period of 5 minutes (FandF1) and the time taken by each mouse to explore the objects (mouse touches its nose or places its nose at a distance of 2 cm from the object) was recorded. Repeat the same procedure with test (saccharin (100 mg/kg), turmeric 1g/kg and transfat 2%) and standard donepezil (1mg/kg) treated mice. The Third day session includes exploring the control, test and standard treated mice to one familiar object (F) and a new object (N) for a period of 5 minutes. Discrimination index which is an index of memory is calculated in all the groups of mice. Discrimination index (DI) was found to be 0.0714± 0.17 in control mice, whereas DI was found to be 0.015±0.12 and 0.027±0.09 with saccharin and transfat. Turmeric treated mice exhibited a DI of 0.25±0.09. The above readings indicate the DI of saccharin and transfat treated mice found to be less than control mice indicating memory impairment with saccharin and transfat. However, turmeric treated mice exhibited increased DI than control indicating memory enhancement with turmeric. Standard Donepezil treated mice exhibited significant higher DI (0.37±0.72).
KEYWORDS:
Recognition memory, dietary ingredients, donepezil, discrimination index, object recognition test.
Cite:
Kadiri Sunil Kumar, CH. Mamatha, N. Deepika, B. Sai Sushma, R. Suthakaran. Effects of Dietary Food Ingredients on Recognition Memory by using Object Recognition Test in Mice. Res. J. Pharmacology & Pharmacodynamics.2017; 9(2): 57-60.
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