人参、葛根配制西藏青稞酒影响小鼠高海拔缺氧耐受力研究  

Effect of ginseng,kutzu root in Tibetan barley mixed liquor on high-altitude hypoxia tolerance in mice

作　　者：陈才 江丹 乐细选 吴鑫 林韡 詹苏 黄天琪 施鹏 CHEN Cai;JIANG Dan;YUE Xixuan;WU Xin;LIN Wei;ZHAN Su;HUANG Tianqi;SHI Peng(Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food in Jin Brand Co.,Ltd.,Daye 435100)

机构地区：[1]劲牌有限公司中药保健食品质量与安全湖北省重点实验室,大冶435100

出　　处：《中国食品添加剂》2024年第7期155-160,共6页China Food Additives

摘　　要：为了探究人参、葛根配制西藏青稞酒提高缺氧耐受力的功能及其机制。以人群推荐日摄入量20.0 mL/60kg BW作为剂量设计依据,采用SPF级昆明种雌性小鼠进行常压耐缺氧、亚硝酸钠中毒存活及急性脑缺血性缺氧实验。结果表明:以剂量组同时与阴性对照组和溶媒对照组比较P值均小于0.05判断为显著性差异,各剂量组对小鼠体重均无显著性影响;各剂量组能明显延长小鼠常压耐缺氧存活时间、急性脑缺血性缺氧实验小鼠喘气时间和增加血液中氧合蛋白的含量,但不能延长亚硝酸钠中毒后存活时间。结论:人参、葛根配制西藏青稞酒提高缺氧耐受力功能动物试验结果阳性,其机制之一可能是提高血液中氧合蛋白含量来提高缺氧耐受力。In order to investigate the effects and mechanisms of ginseng,kudzu root in Tibetan barley mixed liquor in enhancing hypoxia tolerance,using the recommended human daily intake of 20.0 mL/60 kg body weight as dose design basis,SPF grade Kunming female mice were subjected to tests for atmospheric pressure hypoxia tolerance,sodium nitrite poisoning survival,and acute cerebral ischemic hypoxia.The findings revealed compared to the negative control and solvent control groups,all dose groups exhibited significant differences with P values less than 0.05,with no significant impact on mouse body weight.The dose groups significantly prolonged the survival time of mice under norm baric hypoxia and breathing time during acute cerebral ischemic hypoxia,as well as an increase in blood oxygen transport protein levels,although they did not extend post-sodium nitrite poisoning survival time.In conclusion,the animal studies indicated that Tibetan ginseng and kudzu root in Tibetan barley liquor had a positive effect on improving hypoxia tolerance,with one possible mechanism being the elevation of oxygenated protein content in the blood to enhance hypoxia tolerance.

关 键 词：人参、葛根青稞配制酒 缺氧耐受力 小鼠 氧合蛋白 机制 

分 类 号：TS202.3[轻工技术与工程—食品科学]