Active component from wine-processed Fructus corni inhibits hippocampal neuron apoptosis

5-hydroxymethylfurfural, a compound extracted from wine-processed Fructus corni, has a protective effect on hippocampal neurons damaged by H2O2. Prof. Mingyan Wang and team from Nanjing University of Chinese Medicine for the first time, used cytobiological and molecular biology methods to investigate the molecular mechanisms underlying the neuroprotective effects of 5-hydroxymethylfurfural on rat hippocampal neurons injured by oxidative stress.

Researchers found that 5-hydroxymethylfurfural could protect against H2O2-induced rat hippocampal neuron apoptosis by regulation of expression levels of the apoptosis-related genes p53, bcl-2, bax and caspases. This finding, published in the Neural Regeneration Research (Vol. 8, No. 28, 2013), provides theoretical evidence for the treatment of neurodegenerative disease with 5-hydroxymethylfurfural extracted from wine-processed Fructus corni and lays the foundations for clinical prevention and treatment of oxidative injury-related diseases in the brain.

Article: “5-Hydroxymethylfurfural from wine-processed Fructus corni inhibits hippocampal neuron apoptosis” by Hai Gu1, Zequn Jiang1, Mingyan Wang1, Haiying Jiang1, Fengming Zhao1, Xia Ding2, Baochang Cai1, Zhen Zhan1 (1 College of Basic Medical Sciences, Nanjing University of Chinese Medicine, Nanjing 210046, Jiangsu Province, China; 2 Department of Chemistry, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China)

Gu H, Jiang ZQ, Wang MY, Jiang HY, Zhao FM, Ding X, Cai BC, Zhan Z. 5-Hydroxymethylfurfural from wine-processed Fructus corni inhibits hippocampal neuron apoptosis. Neural Regen Res. 2013;8(28):2605-2614.

Contact:

Meng Zhao
eic@nrren.org
86-138-049-98773
Neural Regeneration Research
http://www.nrronline.org/
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