学术论文

      苦丁茶黄酮提取物对D-半乳糖致小鼠衰老的改善作用

      Improvement effects of Kuding tea flavonoids extracts on D-galactose induced mice aging

      摘要:
      针对苦丁茶黄酮提取物对D-半乳糖致小鼠衰老的改善作用进行了研究.以注射D-半乳糖(120 mg/kg)致衰老模型小鼠为实验对象,以其体质量、脏器指数、血清和组织指标为评价指标,使用试剂盒和RT-PCR法检测苦丁茶黄酮提取物(50和100 mg/kg)对衰老小鼠的血清和组织的影响,全面考察苦丁茶黄酮提取物的抗衰老作用.实验结果表明,苦丁茶黄酮提取物能显著(p<0.05)改善D-半乳糖造成的小鼠体质量下降及胸腺和脑器官指数下降.苦丁茶黄酮提取物可以提高D-半乳糖致衰老小鼠血清和肝组织中的总抗氧化能力(T-AOC)和降低丙二醛(MDA)、一氧化氮(N0)水平;同时苦丁茶黄酮提取物也提高了衰老小鼠血清和肝组织中的超氧化物歧化酶(SOD)和谷胱甘肽过氧化物酶(GSH-Px)的酶活力.苦丁茶黄酮提取物还可以显著(p<0.05)上调衰老小鼠肝组织中神经型一氧化氮合酶(nNOS)、内皮型一氧化氮合酶(eNOS)、锰超氧化物歧化酶(Mn-SOD)、铜锌超氧化物歧化酶(Gu/Zn-SOD)、过氧化氢酶(CAT)的mRNA表达和下调诱导型一氧化氮合酶(iNOS)表达,且高浓度苦丁茶黄酮提取物(100 mg/kg)的效果优于同浓度的维生素C.
      Abstract:
      The improvement effects of Kuding tea flavonoids extracts(KFE) on D-galactose induced aging in mice were studied in this study.Aging moded mice induced by the D-galactose injection (120 mg/kg)were experimental subjects whose body weight,organ index,serum and tissue index were evaluating indicators.Experiment kit and RT-PCR detection methods were used for determination the effects of KFE(50 and 100 mg/kg) on serum and tissue of aging mice,the anti-aging effects of KFE were comprehensive investigated.The experiment results showed that KFE could significantly (p < 0.05)improve the weight loss,thymus and brain organ index decreasing of mice by D-galactose treatment.KFE could raise total antioxidative capability (T-AOC) level and reduce malondialdehyde (MDA)and nitric oxide (NO)levels,meanwhile KFE also increased enzyme activity of superoxide dismutase(SOD) and glutathione peroxidase(GSH-Px) in serum and hepatic tissue of aging mice.KFE also increased significantly(p < 0.05)raise neuronal nitric oxide synthase (nNOS),endothelial nitric oxide synthase(eNOS),manganese superoxide dismutase (Mn-SOD),copper zinc superoxide dismutase (Gu/Zn-SOD),catalase (CAT) mRNA expressions and reduce inducible nitric oxide synthase (iNOS)expression,and high concentration of KFE (100 mg/kg)showed the better effects than the same concentration of vitamin C.
      作者: 赵欣 [1] 易若琨 [1] 孙鹏 [1] 宋家乐 [2]
      Author: ZHAO Xin [1] YI Ruo-kun [1] SUN Peng [1] SONG Jia-le [2]
      作者单位: 重庆第二师范学院,重庆市功能性食品协同创新中心,重庆400067;重庆第二师范学院,重庆市功能性食品工程技术研究中心,重庆400067;重庆第二师范学院,功能性食品研发重庆市工程实验室,重庆400067;重庆第二师范学院,生物与化学工程学院,重庆400067 重庆第二师范学院,重庆市功能性食品协同创新中心,重庆400067;重庆第二师范学院,重庆市功能性食品工程技术研究中心,重庆400067;重庆第二师范学院,功能性食品研发重庆市工程实验室,重庆400067;桂林医学院公共卫生学院食品卫生与营养学教研室,广西高校预防医学重点实验室,广西桂林541004
      刊 名: 食品工业科技 ISTICPKU
      年,卷(期): 2017, 38(16)
      分类号: TS201.4
      在线出版日期: 2017年11月13日
      基金项目: 重庆高校创新团队建设计划资助项目,重庆第二师范学院引进高层次人才项目,重庆市工程技术研究中心建设项目