EVALUATION OF MEMORY-ENHANCING EFFECTS OF MORINDA OFFICINALIS HOW. ROOT EXTRACTS IN A TRANSGENIC hAPP DROSOPHILA MODEL OF ALZHEIMER’S DISEASE

Tóm tắt

This study aimed to evaluate the memory-enhancing effects of the 50% ethanolic extract and four fractions (aqueous, n-butanol, ethyl acetate, and n-hexane) from Morinda officinalis How. (MO) roots using a transgenic hAPP Drosophila model of Alzheimer’s disease. Screening of acetylcholinesterase (AChE) inhibitory activity showed that both the ethanolic and four fractions exhibited inhibitory effects, with the n-hexane fraction demonstrating the strongest activity. In the learning memory assay using Drosophila larvae, the ethanolic extract and three fractions (n-butanol, ethyl acetate, and n-hexane) improved odor memory more effectively than the aqueous fraction. Further assessments of locomotor activity and survival ability identified the ethanolic extract and n-butanol fraction as the most promising candidates. Moreover, the ethanolic extract showed antioxidant ability by significantly decreasing the concentration of MDA in the head homogenates of adult flies. These results suggest that MO extracts, especially the ethanolic extract and n-butanol fraction, have potential memory-enhancing and neuroprotective effects in a transgenic Drosophila model of Alzheimer’s disease.