Effects of black bone chicken on learning and memory in oxonic-induced hyperuricemia male rats
Issued Date
2025-03-01
Resource Type
eISSN
27673146
Scopus ID
2-s2.0-105001711048
Journal Title
Functional Food Science
Volume
5
Issue
3
Start Page
97
End Page
112
Rights Holder(s)
SCOPUS
Bibliographic Citation
Functional Food Science Vol.5 No.3 (2025) , 97-112
Suggested Citation
Klinprathap K., Kasekarn W., Sattayakawee S., Phothi T., Khongsombat O. Effects of black bone chicken on learning and memory in oxonic-induced hyperuricemia male rats. Functional Food Science Vol.5 No.3 (2025) , 97-112. 112. doi:10.31989/ffs.v5i3.1571 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/109476
Title
Effects of black bone chicken on learning and memory in oxonic-induced hyperuricemia male rats
Corresponding Author(s)
Other Contributor(s)
Abstract
Background: Black bone chicken is considered a nutritious food with a high protein content and low levels of lipids, cholesterol, and uric acid. It contains bioactive compounds such as melanin, carnosine, and anserine, which exhibit various pharmacological properties, including anti-inflammation, antioxidation, and potential enhancements in cognitive function. These bioactive compounds may also help lower serum uric acid levels while improving cognitive function. Hyperuricemia is correlated with a reduced quality of life due to its association with hypertension, kidney disease, cerebrovascular disease, and cognitive impairments in learning and memory. With its potential health advantages, black bone chicken is emerging as a functional food with promising applications for preventing and managing hyperuricemia-related cognitive decline. Objectives: This study aims to evaluate the effects of black bone chicken on learning memory and oxidative stress in both normal male rats and those induced with oxonic-induced hyperuricemia. Methods: Male rats were categorized into two main groups: normal and hyperuricemia. They were fed eggs, white chicken, and black bone chicken via oral gavage for thirty consecutive days. The rats were sacrificed at the conclusion of the experiment. The prefrontal cortex and the hippocampus were extracted for biochemical and morphological study analysis. Results: Black bone chicken exhibited the capacity to ameliorate learning and memory by diminishing MDA levels, inflammatory cytokine, and neuronal cell death, while concurrently elevating antioxidant activity. Conclusion: The findings suggested that black bone chicken could improve cognitive function, specifically learning and memory performance in hyperuricemia rats. This study highlights its potential as a functional food with neuroprotective benefits, offering a dietary approach to improving cognitive health and alleviating the detrimental effects of hyperuricemia. Further studies could explore the underlying molecular mechanisms, while clinical trials are needed to assess its efficacy in humans.