Effect of consumption of blue maize tortilla on anxiety-like behaviour, learning, memory and hippocampal BDNF expression in a chronic stress model in rats

ABSTRACT

Background

Pigmented maize consumption is of much interest because of its high anthocyanin content and multiple health benefits.

Objetives

This study was aimed to assess the effect of consuming blue maize tortillas on the anxiolytic capacity, preserve emotional memory, and the expression of brain-derived neurotrophic factor (BDNF) in rats subjected to chronic stress.

Methods

Sixty-four 3-month-old male Wistar rats were used, divided into eight groups (n = 8). Four groups were subjected to chronic stress by movement restriction (7 h/daily/7 consecutive days) and the remaining four groups were subjected to standard management. The treatments were commercial food, blue tortilla, anthocyanin extract, or white tortilla, administered for nine weeks to stressed or unstressed animals. In the eighth week, the animals were subjected to the restraint stress model. Subsequently, anxiety-like behaviour was assessed using the elevated plus-maze, and memory and emotional learning were evaluated by the step-down passive avoidance test. The animals were then sacrificed to quantify the relative expression of hippocampal BDNF by RT-qPCR.

Results

The consumption of anthocyanin extract or tortilla made with blue corn decreased anxiety-like behaviours, additionally, it improved the ability to retain emotionally relevant information, and it upregulated BDNF mRNA expression.

Perspective

Thus, the analyse of the impact of blue tortilla consumption on the nervous system is now necessary to guarantee the nutraceutical value of this food.

KEYWORDS:

• Pigmented maize
• nixtamalisation
• anthocyanins
• chronic stress
• elevated plus maze
• memory
• anxiety
• BDNF

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.

Additional information

Funding

This work was supported by the PROSNI 2019 under grant number 106.

Notes on contributors

Luis Octavio Aguirre López

Luis Octavio Aguirre López holds a master in Sciences in Biosystematics and Management of Natural and Agricultural Resources. He is professor in Medicine Veterinary Department at CUCBA in the Universidad de Guadalajara, Mexico. He has experience in behaviour analysis and phytochemical analysis methods.

José Ricardo Cuéllar Pérez

José Ricardo Cuéllar Pérez holds a PhD in Physiological Sciences. He is professor in Medicine Veterinary Department at CUCBA in the Universidad de Guadalajara, Mexico. He has experience in molecular assays and data analysis.

Anne Santerre

Anne Santerre holds a PhD in Life Science. She is the head of Molecular Biomarkers in Medicine and Ecology at CUCBA in the Universidad de Guadalajara. She has an expertise in genetic engineering applied to immunology.

Yolanda Salinas Moreno

Yolanda Salinas Moreno holds a PhD in Plant Physiology. She is the head of Crop Quality for Human and Animal Usage Laboratory at Genetic Department in the INIFAP, Mexico. She has an expertise in phytochemical analysis and food chemistry.

Yosajandy Hernández De Anda

Yosajandy Hernández De Anda holds a Medicine Veterinary degree. She is currently performing PhD research in the Biomedical Science Doctorate at CUCS in the Universidad de Guadalajara. She has an expertise in animal handle and behaviour.

Jacinto Bañuelos Pineda

Jacinto Bañuelos Pineda holds a PhD in Neuroanatomy. He is the head of Morphology Laboratory at CUCBA in the Universidad de Guadalajara, Mexico. He has an expertise in the field of neurosciences applied in the animal nutrition and data analysis.