发酵前后粉葛提取物对酒精性肝损伤大鼠的解酒护肝作用  

Anti-Alcohol and Liver Protective Effects of Pueraria lobata Extracts before and after Fermentation on Rats with Alcohol-Induced Liver Injury

作　　者：张娜郡 陈超 李云飞 宋露露 王晶晶 秦楠 ZHANG Najun;CHEN Chao;LI Yunfei;SONG Lulu;WANG Jingjing;QIN Nan(College of Traditional Chinese Medicine and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619,Shanxi,China)

机构地区：[1]山西中医药大学中药与食品工程学院,山西晋中030619

出　　处：《食品研究与开发》2024年第15期18-24,共7页Food Research and Development

基　　金：中国营养学会科研基金项目(CNS-ZD2021-78);研究生创新创业教育项目(2022Y720)。

摘　　要：为研究发酵前后粉葛提取物的解酒护肝作用,该试验建立56%vol白酒灌胃大鼠致酒精性肝损伤模型(13 mL/kg),设置空白组、模型组、阳性组(0.945 g/kg)、发酵前提取物组(1.6 g/kg)、发酵后提取物组(1.6 g/kg),按组别灌胃给药,考察发酵前后粉葛提取物对大鼠酒精耐受、睡眠和醒酒时间的影响,对大鼠血清中谷丙氨酸氨基转移酶(alanine aminotransferase,ALT)、谷草氨酸氨基转移酶(aspartate aminotransferase,AST)、甘油三酯(triglycerides,TG)水平,以及乙醇脱氢酶(alcohol dehydroge-nase,ADH)、超氧化物歧化酶(superoxide dismutase,SOD)、谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)活性及丙二醛(malondialdehyde,MDA)水平的影响,并通过组织切片苏木精-伊红(hematoxylin-eosin,HE)染色观察其肝脏状态变化。结果显示,与模型组相比,发酵前后粉葛提取物组均有解酒护肝作用,且与发酵前粉葛提取物组相比,发酵后粉葛提取物组延长大鼠酒精耐受时间,缩短睡眠、醒酒时间(P<0.05);降低大鼠血清AST、ALT和TG水平(P<0.001),增强肝组织中ADH、SOD、GSH-Px活性(P<0.01),降低MDA水平(P<0.01)的效果更明显;HE染色结果显示,发酵后粉葛提取物组比发酵前粉葛提取物组肝细胞脂肪变性程度低。粉葛提取物均具有防醉酒和解酒护肝作用,发酵后粉葛提取物效果优于发酵前粉葛提取物。To study the anti-alcohol and liver protection effects of Pueraria lobata extracts before and after fermentation,this paper conducted an experiment to build a model of alcoholic-induced liver injury in rats with alcoholic gavage of 56%vol alcohol level and 13 mL/kg.There were several groups including the blank group,model group,positive group(0.945 g/kg),pre-fermentation extract group(1.6 g/kg),and post-fermentation extract group(1.6 g/kg).Meanwhile,gavage administration was carried out based on the group classification.The effects of Pueraria lobata extracts on alcohol tolerance,and sleep and waking time of rats before and after fermentation were investigated.Additionally,this study also investigated the influences of alanine aminotransferase(ALT),aspartate aminotransferase(AST),triglycerides(TG)levels in rat serum,alcohol dehydrogenase(ADH),superoxide dismutase(SOD),glutathione peroxidase(GSH-Px)activities,and malondialdehyde(MDA)level in rat liver tissues.Meanwhile,the changes in rat liver status were observed by hematoxylineosin(HE)staining of tissue sections.The results showed that compared with the model group,the Pueraria lobata extract group had anti-alcohol and liver protection effects before and after the fermentation.Further,in comparison with the pre-fermentation group,the post-fermentation group could prolong the alcohol tolerance,and shorten sleep and waking time(P<0.05).Meanwhile,this group could also reduce the AST,ALT,and TG levels(P<0.001),and enhance ADH,SOD,and GSH-Px activities(P<0.01)in liver tissues,with a more obvious decrease in the MDA level(P<0.01).The HE staining results indicated that the steatosis degree in hepatocyte steatosis was lower in the post-fermentation group than in the pre-fermentation group.Pueraria lobata extracts had anti-drunkenness,anti-alcoholic,and liver protection effects.Meanwhile,the effects of Pueraria lobata extracts after fermentation were much better than those before fermentation.

关 键 词：粉葛 发酵 酒精性肝损伤 大鼠 解酒护肝作用 

分 类 号：TS201.4[轻工技术与工程—食品科学]