新食品原料PQQ延缓衰老作用与机制初探  

Preliminary Study on the Anti-aging Effect and Mechanism of New Food Raw Material PQQ

作　　者：李秀慧 LI Xiuhui(Shandong Institute for Food and Drug Control,Jinan 250101,China)

机构地区：[1]山东省食品药品检验研究院,山东济南250101

出　　处：《现代食品》2023年第15期189-192,共4页Modern Food

摘　　要：目的:研究新食品原料PQQ延缓衰老的作用与机制。方法:选择Wistar大鼠,分为青年对照组,老年对照组和PQQ低、中、高3个剂量组。PQQ各剂量组给予不同浓度受试物,青年对照组和老年对照组给予等量生理盐水,每天1次,连续6周。试验后考察SOD、GSH-Px、CAT活性,MDA、NO含量,IL-1β、IL-6、TNF-α浓度及免疫器官指数。结果:与老年对照组相比,PQQ中、高剂量组大鼠一般状态得到改善,并均能提高SOD、GSH-Px、CAT活性和免疫器官指数,减少MDA、NO含量,降低IL-1β、IL-6、TNF-α浓度,差异具有统计学意义(P<0.05或P<0.01)。结论:PQQ能通过增强抗氧化酶活性,清除氧化产物,减少强氧化剂的生成,抑制炎症性细胞因子产生,并保护免疫器官,从而延缓衰老。Objective:To study the mechanism of the anti-aging effect of new food raw materials PQQ.Method:Wistar rats were selected and divided into young control group,elderly control group,and low,medium,and high three dosage groups of PQQ.Each dose group of PQQ was given different concentrations of test substance,while the youth control group and the elderly control group were given equal amounts of physiological saline once a day,and for 6 consecutive weeks.After the experiment,investigate the activity of SOD,GSH-Px,CAT,content of MDA,NO,concentration of IL-1β、IL-6、TNF-αand immune organ index.Result:Compared with the elderly control group,the general state of rats in the medium and high dose PQQ groups was improved,and both groups were able to increase SOD,GSH-Px,CAT activity,immune organ index,reduce MDA and NO content,reduce IL-1β,IL-6,TNF-αconcentration.The difference was statistically significant(P<0.05 or P<0.01).Conclusion:PQQ can anti-aging by enhancing antioxidant enzyme activity,clearing oxidative products,reducing the generation of strong oxidants,inhibiting the production of inflammatory cytokines,and protecting immune organs.

关 键 词：吡咯喹啉醌二钠盐 衰老 免疫 抗氧化 

分 类 号：TS207.3[轻工技术与工程—食品科学]