Effects of Vitamin D-3 and Resveratrol on Learning and Memory Disabilities of Streptozotocin-Induced Diabetic Mice
Özet
This study was conducted for investigating the effects of chronically administered vitamin D-3 and resveratrol, which has antioxidant properties, on memory and learning impairment caused by streptozotocininduced diabetes. Saline was administered to the mice in the first group. Streptozotocin (60 mg/kg, i.p.) was given to the mice in the second group for 3 consecutive days and no treatment was performed. Vitamin D-3 (800 IU/kg, i.p.) was given to the streptozotocin-induced hyperglycemic mice in the third group for 4 weeks. Resveratrol (40 mg/kg, i.p.) was given to the streptozotocin-induced hyperglycemic mice in the fourth group for 4 weeks. Then, the passive avoidance test was applied to the mice. A significant difference was found between DM+Vit D-3 group (21.6 +/- 1.7, n = 7) and diabetic control group (28 +/- 2.6, n = 7) in the acquisition test (p < 0.001). A similar result was observed between diabetic-resveratrol group (23.7 +/- 2.5, n = 7) and the untreated diabetic mice group (28 +/- 2.6, n = 7). There was a significant difference. 4-week vitamin D-3 (400 IU/day, i.p.) and 4-week resveratrol (40 mg/kg, i.p.) treatments given to streptozotocin-induced diabetic mice were observed to significantly improved the passive avoidance acquisition and retention times. These results show the positive effects of vitamin D-3 on memory.
