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作 者:王硕[1] 徐红艳[2] 王凯[1] 武军[1] 包怡红[1]
机构地区:[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]延边大学农学院,吉林延吉133000
出 处:《食品工业科技》2014年第20期142-146,共5页Science and Technology of Food Industry
基 金:国家自然科学基金(31170510)
摘 要:研究了红松树皮多酚(Pinus koraiensis bark polyphenols,PKBP)对D-半乳糖衰老小鼠抗氧化能力的影响。采用D-半乳糖建衰老模型,以VE为阳性对照组,PKBP低、中、高剂量组分别灌胃50、100、200mg/(kg·d),同时设模型对照组,灌胃生理盐水。4周后测定血清、肝、脑组织中T-AOC、CAT、T-SOD、GSH-Px、MDA和PC含量,并计算脾和胸腺指数。与正常对照组比较,模型对照组小鼠血清、肝、脑组织T-AOC、CAT、T-SOD、GSH-Px含量显著降低,MDA、PC含量显著升高,脾、胸腺指数显著降低;与模型对照组比较,100、200mg/(kg bw·d)PKBP可显著提高衰老小鼠血清、肝、脑组织中T-AOC、CAT、T-SOD、GSH-Px含量,显著降低MDA及PC含量,提高脾、胸腺指数。PKBP能显著提高亚急性衰老小鼠的抗氧化能力,缓解衰老导致的免疫功能低下,具有量效关系。To investigate the influence of Pinus koraiensis bark polyphenols(PKBP) on antioxidant abilities in aged mice,a subacute aging mice model was built by neck back subcutaneous injection of D-galactose for 4 consecutive weeks. Using VE as positive control, PKBP was given to mice by gavage at three different doses of 50,100mg/(kg.d) and 200mg/(kg.d). The model control groups were given normal saline by gavage during that time. Total antioxidant capacity (T-AOC), catalase (CAT),total superoxide dismutase (T-SOD), glutathione peroxidase (GSH-Px), malondialdehyde (MDA) and protein carbonyl (PC) in the serum, liver and brain of mice were determined at the end of the last administration. The results showed that the content of T-AOC,T-SOD, CAT and GSH-Px in the aged model group significantly declined(p〈0.05),but the content of PC and MDA significantly increased,spleen and thymus index significantly decreased as compared to the normal control group(p〈0.05). For the aged mice treated with 100 and 200mg/(kg .d) of PKBP,the activities of T-SOD,CAT, GSH-Px and the content of T-AOC significantly increased (p〈0.05),the content of MDA and PC significantly declined(p〈0.05),and spleen and thymus index increased as compared to aged control mice. These data indicated that PKBP could significantly improve the antioxidant capacity of subacute aging mice,and ease descent of immune function caused by aging with dose-effect relationship.
分 类 号:TS201.1[轻工技术与工程—食品科学]
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