To investigate the ameliorative effect of matcha on the memory acquisition impairment model mice induced by scopolamine and its underlying mechanisms, C57BL/6 female mice were divided into 6 groups, namely the control group, the scopolamine group, the donepezil group (1.50 mg·kg-1), the low-dose matcha group (0.75 g·kg-1), the medium-dose matcha group (1.50 g·kg-1) and the high-dose matcha group (3.00 g·kg-1). On the 31st to 35th days after the injection, the memory acquisition impairment model was established by using scopolamine (5.00 mg·kg-1). The analysis was carried out through methods and techniques such as the Morris water maze test, the step-down test, the dark avoidance experiment, HE staining, enzyme-linked immunosorbent assay (ELISA) and Western blotting. The results demonstrate that matcha could, to a certain extent, improve the learning and memory abilities of the mice with memory acquisition impairment, inhibit the expression of interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) in the hippocampus tissue, enhance superoxide dismutase (SOD) in the hippocampus tissue, reduce malondialdehyde (MDA) content and glutathione peroxidase (GSH-Px) activity, and upregulate the expressions of Nrf2, SOD, GSH-ST and HO-1 proteins in hippocampal tissue. Meanwhile, it regulated choline metabolism and increased hippocampal choline content, thereby improving the cognitive dysfunction induced by scopolamine in mice. In conclusion, Guizhou-produced matcha plays a positive role in ameliorating memory impairment induced by scopolamine, and its mechanism may be related to enhancing anti-inflammatory activity, alleviating oxidative stress, and regulating neurotransmitters. This study enriched and improved the mechanism of matcha in ameliorating Alzheimer's disease and provided a research foundation and theoretical support for matcha-related health foods.
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