红花红色素对小鼠急性CCl_4性肝损伤的作用  

Effect of Safflower Red Pigment on Acute Liver Injury Induced by CCl_4 in Mice

作　　者：李晓斐[1] 李志珂[1] 武双婵[1] 丁虹[1] 

机构地区：[1]武汉大学药学院药理学实验室,湖北武汉430071

出　　处：《现代食品科技》2013年第7期1569-1573,共5页Modern Food Science and Technology

基　　金：国家自然科学基金(81273523)

摘　　要：本文提取红花红色素并对其体外抗氧化能力及体内护肝作用进行检测。用0.1 mol/L的碳酸钠溶液浸泡红花,提取红色素;研究红花红色素对羟自由基、DPPH的清除作用;建立急性CCl4肝损伤模型,生化法测定小鼠血清中ALT、AST、ALP的活性,肝组织匀浆中CAT、SOD的活性以及MDA、GSH的含量;肝组织HE染色,观察对小鼠肝脏组织的影响;蛋白印迹法测定小鼠肝组织Nrf2、OH-1、NQO1蛋白表达量。结果表明红花红色素具有很强的体外抗氧化能力。在体内实验中与模型组相比,肝组织损伤情况明显改善;血清中ALT、AST、ALP活性显著下降,最高达到50%以上;肝组织匀浆中CAT、SOD活性和GSH含量显著升高,最高达到30%以上,MDA的含量显著降低,最高达到36.02%;Nrf2,GSTα和NQO1蛋白表达量增加。红花红色素对急性CCl4性肝损伤有明显保护作用,其机制可能与调节血清酶、抗氧化物酶的活力、含量和通过Nrf2通路的抗氧化作用有关。Safflower red pigment was isolated from safflower by 0.1mol/L NaCO3 aqueous solution and its anti-oxidative and liver protection capability were investigated.Acute injury models were set by CCl4in mice.ALT,AST and ALP activities in serum,CAT,SOD activities,MDA content and GSH content in liver homogenates were measured by biochemical assays.Liver tissue of the mice was stained with HE for observing the effect of safflower red pigment on mice liver histopathology.Expression levels of Nrf2,OH-1,NQO1 protein were measured by western blot analysis.Results showed that safflower red pigment had strong antioxidant ability in vitro.In vivo study showed that,compared with model group,ALT,AST and ALP activities in serum declined significantly and the maximal recline rate was more than 50%.CAT,SOD activities and GSH content in liver homogenates significantly increased,with the maximum increasing rate being more than 30%.MDA content in liver homogenates declined significantly and the maximal decling rate was 36.02%.Expression levels of Nrf2,GSTα and NQO1 were all improved in the safflower red pigment group.The safflower red pigment successfully reduce hepatotoxicity in CCl4-induced liver injury mice,due to the regulation of serum enzymes,antioxidant enzymes and antioxidant activity via the Nrf2 pathway.

关 键 词：红花红色素 肝 四氯化碳 抗氧化物 

分 类 号：TS201.2[轻工技术与工程—食品科学] R285.5[轻工技术与工程—食品科学与工程]