人参茎叶中丙二酰基人参皂苷对APAP诱导的小鼠肝损伤的保护及作用机制  

Protective effects and mechanisms of malonyl-ginsenosides in ginseng stems and leaves on APAP-induced acute liver injury in mice

作　　者：王佳美 王东升 李嘉星 李泽文 陆雅倩 刘志[1] WANG Jiamei;WANG Dongsheng;LI Jiaxing;LI Zewen;LU Yaqian;LIU Zhi(College of Chinese Medicinal Material,Jilin Agricultural University,Changchun 130118)

机构地区：[1]吉林农业大学中药材学院,长春130118

出　　处：《中国食品添加剂》2024年第2期1-8,共8页China Food Additives

基　　金：国家自然科学基金(NO.31770378)。

摘　　要：建立对乙酰氨基酚(APAP)诱导的小鼠肝损伤模型,研究人参茎叶中丙二酰基人参皂苷提取物(MGR)对小鼠急性肝损伤的保护作用,并探讨其潜在作用机制。小鼠随机分为空白组、APAP模型组、MGR高剂量和低剂量组,建立肝损伤模型并给药。检测小鼠血清中的丙氨酸转移酶(ALT)、天冬氨酸转移酶(AST)、白细胞介素-1β(IL-1β)、肿瘤坏死因子α(TNF-α)及肝组织中的丙二醛(MDA)和谷胱甘肽(GSH)水平,并通过切片观察病理学变化。与APAP组相比,MGR组中MGR降低了小鼠血清中的ALT、AST、IL-1β、TNF-α水平的升高,并抑制了MDA的升高和GSH的降低。蛋白印迹分析显示,MGR提高了小鼠p-PI3K、p-AKT和Bcl-2的表达,降低了小鼠Bax的表达。MGR对APAP诱导的小鼠急性肝损伤具有保护作用,其保护作用机制可能与炎症,氧化应激,细胞凋亡有关。An acetaminophen(APAP)-induced mouse liver injury model was established to study the protective effect of malonyl ginsenoside extract(MGR)from ginseng stems and leaves on acute liver injury in mice and to explore the MGR’s potential function mechanism.Mice were randomly divided into blank group,APAP model group,and MGR high-dose and low-dose groups,and liver injury models were established and administered.The serum levels of alanine transferase(ALT),aspartate transferase(AST),interleukin-1β(IL-1β),tumor necrosis factorα(TNF-α)and malondialdehyde(MDA)and glutathione(GSH)in mice liver tissues were measured,and the pathological changes were observed by sectioning.Compared with the APAP group,the elevated serum levels of ALT,AST,IL-1β,and TNF-αwere decreased,the elevated MDA was suppressed and the GSH was decreased in MGR groups.Protein blot analysis showed that MGR increased the expression of p-PI3K,p-AKT and Bcl-2 and decreased the expression of Bax in mice.MGR had protective effect on APAP-induced acute liver injury in mice,and the mechanism of its protective effect may be related to inflammation,oxidative stress,and cell apoptosis.

关 键 词：丙二酰基人参皂苷提取物 对乙酰氨基酚 肝损伤 人参 

分 类 号：TS202.1[轻工技术与工程—食品科学] R284[轻工技术与工程—食品科学与工程]