Rilla-diet groups (Additional file 1). The average percentage of 22:6n-3 fatty acids

Rilla-diet groups (Additional file 1). The average percentage of 22:6n-3 fatty acids in the brain of the control group was 9.94?.49, and this number increased to 12.10?.60 or 12.43?.62 in the perilla- or perilla oil diet groups, respectively, after 3 weeks (Figure 2). Similar differences were also observed in the 3 month feeding groups: 10.09?.50 in the control group, 11.98?.59 in the perilla group and 12.91?.64 in the perilla oil group (Figure 2). Statistical analysis of the results showed significant increase in 22:6n-3 fatty acids in the brain of perilla-diet fed rats after both 3 weeks and 3 months. Similar results were reported for rats fed n-3 fatty acids or perilla oil [10,12]. However, in our study, 18:3 fatty acid, which is the major fatty acid component of perilla, could not be detected in either the control or perilla-diet groups. Based on these results, we concluded that perilla-diet changed the fatty acid composition in theLee et al. Proteome Science 2012, 10:72 http://www.proteomesci.com/content/10/1/Page 3 of2.0 1.8 1.A2.B3.5 3.C* * * *2.0 2.5 1.5 2.0 1.5 1.0 0.5 0.5 0.0 Training 1 Training 2 Training 3 Training 1 Training 2 Training 3 0.0 3WNumber of Trials1.4 1.2 1.0 0.8 0.6 0.4 0.2 0.0 1.3MFigure 1 Performances in a T-maze test. Ten rats in each group fed control diet (black bar), perilla seed diet (white bar), or perilla oil diet (gray bar) for 3 weeks (A) and 3 months (B) were trained until they reach the goal box 6 times consecutively and the numbers of errors they made were counted in each training section. Likewise, after the three training sessions for two weeks, actual tests were given with a reversed goal box at the T-maze (C). The number of trials before reaching the goal box 6 consecutive times were significantly reduced (*, p<0.05) in rats fed perilla or perilla oil diet.brain, consequently improving cognitive functions by altering the protein profile.Proteome profiles on 2-D gel and image analysisProteins extracted Capecitabine from pooled hippocampal tissues of rats from each group were separated on 2-D gels in order to quantitatively compare individual protein expression levels. Differentially expressed proteins compared to control group were identified by peptide mass fingerprinting and are listed in Tables 1 and 2. Among the 27 proteins selected from the 3 week groups, 33.3 of proteins (nine proteins) were clustered with cytoskeleton function with an enrichment score of 2.97 andDHA / Total Fatty Acids ( )14 12 10 8 6 4 2****3W3MFigure 2 Relative DHA content in the brain of rats. Fatty acid contents in the brain of rats fed control diet (black bar), perilla diet (white bar) or perilla oil diet (grey bar) were analyzed by gas chromatography using an external fatty acid standard, heptadecanoic acid (17:0). The relative ratios of DHA in the total fatty acid were significantly increased in the brain of rats fed perilla or perilla oil diet (*, p0.05) (Table 3), suggesting that the short period (3 weeks) of perilla-diet intake improved spatial cognition by changing cytoskeletal structure and vesicular transport in the hippocampus of rats. Functional annotation PubMed ID:https://www.ncbi.nlm.nih.gov/pubmed/7500280 clustering of the 26 proteins selected from the 3 month perilla-diet intake groups resulted.