Amide of Lambertian Acid Suppresses Hyperactivation of Inotropic Glutamate Receptors, but not Synaptic Potentiation in Hippocampal Sections


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Resumo

Amide of lambertian acid suppresses hyperactivation of inotropic glutamate receptors in hippocampal sections induced by a decrease in the level of magnesium ions (a selective blocker of glutamate NMDA receptors). Treatment of the sections with amide of lambertian acid in standard physiological saline does not prevent development of NMDA-dependent synaptic potentiation. Lambertian acid isolated from needles and turpentine of Siberian pine (Pinus sibirica R. Mayr), and its derivatives may become a source of substances with glutamatergic mechanism of action for treatment of cognitive and neurodegenerative disorders.

Sobre autores

S. Vechkapova

Design Technological Institute of Digital Techniques, Siberian Division of the Russian Academy of Sciences

Autor responsável pela correspondência
Email: svetavech@yandex.ru
Rússia, Novosibirsk

T. Zapara

Design Technological Institute of Digital Techniques, Siberian Division of the Russian Academy of Sciences

Email: svetavech@yandex.ru
Rússia, Novosibirsk

E. Morozova

N. N. Vorozhtsov Novosibirsk Institute of Organic Chemistry, Siberian Division of the Russian Academy of Sciences

Email: svetavech@yandex.ru
Rússia, Novosibirsk

A. Proskura

Design Technological Institute of Digital Techniques, Siberian Division of the Russian Academy of Sciences

Email: svetavech@yandex.ru
Rússia, Novosibirsk

E. Schul’ts

N. N. Vorozhtsov Novosibirsk Institute of Organic Chemistry, Siberian Division of the Russian Academy of Sciences

Email: svetavech@yandex.ru
Rússia, Novosibirsk

T. Tolstikova

N. N. Vorozhtsov Novosibirsk Institute of Organic Chemistry, Siberian Division of the Russian Academy of Sciences

Email: svetavech@yandex.ru
Rússia, Novosibirsk

A. Ratushnyak

Design Technological Institute of Digital Techniques, Siberian Division of the Russian Academy of Sciences

Email: svetavech@yandex.ru
Rússia, Novosibirsk


Declaração de direitos autorais © Springer Science+Business Media New York, 2016

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