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机构地区:[1]湖南中医药大学病理教研室,湖南长沙410208 [2]湖南省第二人民医院芙蓉司法鉴定中心,湖南长沙410007
出 处:《中国医药导报》2013年第9期21-22,24,共3页China Medical Herald
基 金:湖南省教育厅科研项目(项目编号:11C0961)
摘 要:目的探讨山药多糖预处理对大鼠肾缺血再灌注损伤的保护作用及机制。方法选择健康雄性SD大鼠30只,随机分为3组:假手术组、肾缺血再灌注损伤组、山药多糖预处理组,每组各10只,复制大鼠肾缺血再灌注损伤模型,山药多糖预处理组,于造模前1周给予200 mg/kg山药多糖灌胃。肾缺血再灌注6 h后检测血清尿素氮(BUN)、血肌酐(SCr)的含量,测定肾组织超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)活性及丙二醛(MDA)的含量。结果与假手术组相比,肾缺血再灌注损伤组和山药多糖预处理组血清BUN、SCr含量升高(P<0.01),肾组织SOD、GSH-Px活性降低(P<0.01),MDA含量升高(P<0.01);与肾缺血再灌注损伤组相比,山药多糖预处理组的血清BUN、SCr含量降低(P<0.01),肾组织SOD、GSH-Px活性升高(P<0.01),MDA水平降低(P<0.01)。结论山药多糖预处理能改善肾缺血再灌注损伤,其机制与山药多糖抗氧化作用有关。Objective To investigate the protective effect of Chinese yam polysaccharides pretreatment for rats with re- nal ischemia reperfusion injury and its mechanism. Methods 30 healthy male SD rats were randomly divided into three groups: sham operation group, ischemia reperfusion renal injury group, Chinese yam polysaccharides pretrcatment group with 10 rats in each group. Then the rats renal ischemia reperfusion injury model was established. In the Chi- nese yam polysaccharide pretreatment group, one week befor model establishment, 200 mg/kg Chinese yam polysac- charide was given by intragastric administration. After 6 h of ischemia reperfusion, serum urea nitrogen (BUN), serum ereatinine (SCr) and superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), malondialdehyde (MDA) were tested. Results Compared with sham operation group, serum levels of BUN, SCr increased (P 〈 0.01), the activity of SOD, GSH-Px decreased (P 〈 0.01) and the content of MDA increased (P 〈 0.01) in renal ischemia repeffusion injury group and Chinese yam polysaccharides pretreatment group. Compared with the renal ischemia reperfusion injury group, the serum levels of BUN, SCr decreased (P 〈 0.01), the activity of GSH-Px, SOD increased (P 〈 0.01), levels of MDA decreased (P 〈 0.01) in the Chinese yam polysaccharide pretreatment group. Conclusion Chinese yam polysac- chafides oretreatment can imorove renal ischemia reDerfusion injury, the mechanism is related to its antioxidant effect.
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