Camellia oil improves Aβ25-35-induced memory impairment by regulating the composition of the gut microbiota and lipid metabolism in mice

Abstract

Alzheimer's disease (AD) is the most common type of dementia that is associated with the imbalance of gut microbiota and abnormal lipid metabolism. This paper indicated that camellia oil affected the balance of gut microbiota and abnormal lipid metabolism through the brain–gut axis to mitigate brain pathological damage and reduce the expression of AD-related biomarkers in mice with Aβ 25-35 -induced memory impairment. Camellia oil may improve memory impairment in mice by mediating in vivo immune cells and inflammation in the brain through PPARs, the central mediators of lipid metabolism, which further affect gut microbiota and lipid metabolism. These data provide pharmacological rationale for camellia oil in the treatment of AD and support its value as a nutritional food. • The effect of camellia oil on gut microbiota was explored by 16S rDNA sequencing. • Camellia oil by gut microbiota and lipid metabolism to improve memory impairment. • Camellia oil affects gut microbiota and lipid metabolism through PPARs. • Camellia oil mediates the level of immune inflammation in vivo through PPARs. Camellia oil is a traditional Chinese medicine and a nutritional food, it is one of the best health foods for the prevention of Alzheimer's disease (AD). The aim of this study was to investigate the therapeutic effects of camellia oil in AD in terms of intestinal microbiota and lipid metabolism. To assess changes in mouse behavior, brain pathology, gut microbiota, PPARs receptors and lipid metabolism related proteins in brain tissue, immune cells, and levels of inflammation in the brain. The integrated results show camellia oil may improve memory impairment in mice by mediating in vivo immune cells and inflammation in the brain through PPARs, which further affect gut microbiota and lipid metabolism. These data provide pharmacological rationale for camellia oil in the treatment of AD and support its value as a nutritional food.