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In vitro and in vivo comparisons of the effects of the fruiting body and mycelium of Antrodia camphorata against amyloid β-protein-induced neurotoxicity and memory impairment

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Abstract

Antrodia camphorata is a particular and precious medicinal mushroom, and its fruiting body was found to provide more efficient protection from oxidative stress and inflammation than its mycelium because of its higher content of triterpenoids, total phenols, and so on. In the previous in vitro studies, the mycelium of A. camphorata is proven to provide strong neuroprotection in neuron cells and suggested to have the potential of protection against neurotoxicity of amyloid β-protein (Aβ) known as the risk factor toward Alzheimer’s disease (AD) development. However, the in vivo study and the comparison study with the fruiting body have not yet been investigated. This study compared the effect of the fruiting body and mycelium of A. camphorata on alleviating the Aβ40-induced neurocytotoxicity in the in vitro Aβ-damaged neuron cell model (PC-12 cell treated with Aβ40) and memory impairment in the in vivo AD animal model induced with a continuous brain infusion of Aβ40. In the results of in vitro and in vivo studies, the fruiting body possessed stronger anti-oxidative and anti-inflammatory abilities for inhibiting neurocytotoxicity in Aβ40-treated PC-12 cells and Aβ40 accumulation in Aβ40-infused brain than mycelium. Moreover, hyperphosphorylated tau (p-tau) protein expression, known as an important AD risk factor, was suppressed by the treatment of fruiting body rather than that of mycelium in the in vitro and in vivo studies. These comparisons supported the reasons why the fruiting body resulted in a more significant improvement effect on working memory ability than mycelium in the AD rats.

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Authors and Affiliations

  1. Continuing Education School, National Taitung Junior College, Taitung, Taiwan, Republic of China

    Li-Chun Wang

  2. Department of Life Science, National Taitung University, 684, Sec. 1, Chunghua Rd, Taitung, 950, Taiwan, Republic of China

    Shen-En Wang, Chun-Hong Lin & Chun-Lin Lee

  3. Department of Nutrition and Health Science, Fooyin University, Kaohsiung, Taiwan, Republic of China

    Jyh-Jye Wang

  4. Department of Food Science, Fu Jen Catholic University, New Taipei, Taiwan, Republic of China

    Li-Chun Wang & Tsung-Yu Tsai

  5. Department of Biochemical Science and Technology, National Taiwan University, Taipei, Taiwan, Republic of China

    Tzu-Ming Pan

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  1. Li-Chun Wang
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Correspondence to Chun-Lin Lee.

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Wang, LC., Wang, SE., Wang, JJ. et al. In vitro and in vivo comparisons of the effects of the fruiting body and mycelium of Antrodia camphorata against amyloid β-protein-induced neurotoxicity and memory impairment. Appl Microbiol Biotechnol 94, 1505–1519 (2012). https://doi.org/10.1007/s00253-012-3941-3

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