富硒酵母对CCl_4肝损伤小鼠保护作用的研究  

Effect of selenium-enriched yeast on the antioxidant function in liver injury mice

作　　者：张国蓉[1] 王燕[1] 刘安军[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2009年第3期118-121,125,共5页Food Science and Technology

基　　金：国家自然科学基金项目(20776113)

摘　　要：探讨以实验室研制硒酸精氨酸培养的富硒酵母对CCl4肝损伤小鼠保护作用的研究,并考察硒与VE的协同作用。按膳食参考摄入量确定硒酵母和VE的灌胃量,建立小鼠CCl4肝损伤模型。对肝脏抗氧化的研究表明,营养干预后GPx、GSH、SOD和MDA水平与模型组相比显著改善,血清AKP、AST/GOT和ALT/GPT含量显著下降。对脂代谢的研究表明,硒酵母能够有效降低CCl4诱导的血清中胆固醇和甘油三酯的含量,并保持较高水平的高密度脂蛋白。硒和VE显示出明显的协同作用。Studied the protective effect of selenium-enriched yeast that cultivated by selenoarginine which synthesized in our laboratory on the antioxidant function in mice with CCl4-induced liver injury, and also tested the cooperation effect of selenium and VE. Mice were given selenium-enriched yeast and VE according to DRI （Dietary Reference Intake）, then we used intragastric administration to replicate the model of CCl4-induced liver injury in mice. The investigation on liver antioxidation suggested that levels of GPx, GSH, SOD and MDA in liver from nutritional intervention groups markedly improved compared with model group. Otherwise, the contents of AKP, AST/GOT and ALT/GPT in serum were notablely decreased. Investigation on lipid metabolism indicated that selenium-enriched yeast could decrease the elevation of serum cholesterol and triglycerides efficiently induced by CCl4, and kept high-density lipoproteins at a relative high degree. The results of experiment showed that selenium and VE had cooperation effect.

关 键 词：硒酵母 CCL4肝损伤 谷胱甘肽过氧化物酶 硒酸精氨酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]