花色苷对D-半乳糖致衰老小鼠认知功能的保护作用  

Protective Effects of Anthocyanins on Cognitive Function of D-Galactose-Induced Aging Mice

作　　者：王潇[1] 房子舒[1] 李媛媛[1] 胡小松[1] 张燕[1] Wang Xiao;Fang Zishu;Li Yuanyuan;Hu Xiaosong;Zhang Yan(College of Food Science and Nutritional Engineering,China Agricultural University,National Engineering Research Centre for Fruit and Vegetable Processing,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院、国家果蔬加工工程技术研究中心、北京食品营养与人类健康高精尖创新中心,北京100083

出　　处：《中国食品学报》2023年第3期168-176,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31571844)。

摘　　要：通过构建D-半乳糖致衰老小鼠模型,研究不同剂量的蓝莓和紫甘蓝花色苷对小鼠体重、运动探索、认知记忆等方面的改善作用。结果表明:120 mg/(kg·d)剂量的蓝莓花色苷和60 mg/(kg·d)剂量的紫甘蓝花色均可显著改善衰老小鼠的学习记忆能力,并显著提高衰老小鼠血清和脑中的SOD、GSH-Px活性(P<0.05),抑制脂褐素的生成,具有良好的抗衰老效果。In this research,the effects of different doses of blueberry and red cabbage anthocyanin on weight,exercise exploration,cognitive memory and other aspects of mice were studied by constructing D-galactose-induced aging mice model.The results showed that 120 mg/(kg·d)of blueberry anthocyanin and 60 mg/(kg·d)of purple cabbage could significantly improve the learning and memory ability of aging mice,significantly increase the activities of SOD and GSH-PX in serum and brain of aging mice(P<0.05)and inhibit the production of lipofuscin.

关 键 词：花色苷 抗衰老 认知功能 

分 类 号：TS201.4[轻工技术与工程—食品科学]