红参浓缩液对小鼠的抗氧化、免疫调节及降血糖作用  

Antioxidative,Immunomodulatory,and Hypoglycemic Effects of Red Ginseng Concentrate on Mice

作　　者：王喆 朴美子[1] 张志强 陈铁军 WANG Zhe;PIAO Meizi;ZHANG Zhiqiang;CHEN Tiejun(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Qingdao Chengyang District Market Supervision Bureau,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛市城阳区市场监督管理局,山东青岛266109

出　　处：《现代食品科技》2023年第10期9-16,共8页Modern Food Science and Technology

基　　金：青岛农业大学人才引进项目(665/1120037);山东省青年科学基金项目(ZR2021QC042)。

摘　　要：该研究通过建立衰老小鼠模型和Ⅱ型糖尿病小鼠模型,对比不同剂量的红参浓缩液对小鼠体内抗氧化、免疫及降血糖活性影响。实验发现:与模型组相比,红参浓缩液给药组显著降低丙二醛含量(MDA)、空腹血糖(FBG)和口服葡萄糖耐量(OGTT)血糖曲线下面积(AUC)并且显著提高羟自由基清除率(·OH)、总超氧化物歧化酶(T-SOD)、谷胱甘肽过氧化氢酶(GSH-Px)和过氧化氢酶(CAT)活力和免疫球蛋白G(Ig G)、免疫球蛋白M(Ig M)、白细胞介素4(IL-4)和γ干扰素(IFN-γ)含量(P<0.05),明显改善脾脏损害。以上结果表明一定浓度的红参浓缩液可以延缓衰老、提高衰老模型小鼠的免疫力,增强Ⅱ型糖尿病模型小鼠的葡萄糖耐受力,具有降血糖的效果。The effects of different doses of red ginseng concentrate on the antioxidant,immunological,and hypoglycemic activities in mice were examined by establishing aging mouse models and type Ⅱ diabetic mouse models.Compared with the control group,the red ginseng concentrate-treated group demonstrated significantly lower levels of malondialdehyde(MDA),fasting blood sugar(FBG),and glucose area under the curve(AUC)during the oral glucose tolerance test(OGTT).Meanwhile,the experimental group showed a considerably higher hydroxyl radical(·OH)scavenging rate,as well as higher total superoxide dismutase(T-SOD),glutathione peroxidase(GSH Px)and catalase(CAT)activities.Moreover,the abundances of immunoglobulin G(Ig G),immunoglobulin M(Ig M),interleukin 4(IL-4),and interferon-gamma(IFN-γ)were considerably increased(P<0.05).Red ginseng concentrate treatment also improved splenic injury in mice.These results indicate that red ginseng concentrate,when administered at an appropriate dose,can delay aging,improve the immunity of aging mice,elicit hypoglycemic effects,and enhance glucose tolerance in type Ⅱ diabetic mice.

关 键 词：红参浓缩液 抗氧化活性 免疫活性 降血糖活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]