Dietary cholesterol modulates the excitability of rabbit hippocampal CA1 pyramidal neurons

被引：14
作者：
Wang, Desheng [1 ,2 ]
Schreurs, Bernard G. [1 ,2 ]
机构：
[1] W Virginia Univ, Sch Med, Dept Physiol & Pharmacol, Morgantown, WV 26506 USA
[2] W Virginia Univ, Blanchette Rockefeller Neurosci Inst, Morgantown, WV 26506 USA
来源：
NEUROSCIENCE LETTERS | 2010年 / 479卷 / 03期
关键词：
Cholesterol; Hippocampus; Pyramidal neurons; Membrane property; Excitability; Copper; NICTITATING-MEMBRANE RESPONSE; SLOW AFTERHYPERPOLARIZATION; ALZHEIMERS-DISEASE; POTASSIUM CURRENT; MEMORY; COPPER; CHANNEL; RATS; CELLS; BETA;
D O I：
10.1016/j.neulet.2010.05.090
中图分类号：
Q189 [神经科学];
学科分类号：
071006 ;
摘要：
Previous work has shown high dietary cholesterol can affect learning and memory including rabbit eyeblink conditioning and this effect may be due to increased membrane cholesterol and enhanced hippocampal amyloid beta production. This study investigated whether dietary cholesterol modulates rabbit hippocampal CM neuron membrane properties known to be involved in rabbit eyeblink conditioning. Whole-cell current clamp recordings in hippocampal neurons from rabbits fed 2% cholesterol or normal chow for 8 weeks revealed changes including decreased after-hyperpolarization amplitudes (AHPs) - an index of membrane excitability shown to be important for rabbit eyeblink conditioning. This index was reversed by adding copper to drinking water - a dietary manipulation that can retard rabbit eyeblink conditioning. Evidence of cholesterol effects on membrane excitability was provided by application of methyl-beta-cyclodextrin, a compound that reduces membrane cholesterol, which increased the excitability of hippocampal CA1 neurons. (C) 2010 Elsevier Ireland Ltd. All rights reserved.
引用
收藏
页码：327 / 331
页数：5
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