摘要
研究绿豆清汤对铝暴露大鼠脑组织氧化损伤的作用。将28只雄性SD大鼠分为4组:空白对照组、染铝组(111.9 mg/kg b.wt/d)、绿豆清汤干预组(300 g/L绿豆清汤)、绿豆清汤阳性对照组。饲料染铝,绿豆清汤通过饮水进行干预,连续处理4周。实验结束取全脑测定铝元素、丙二醛(MDA)以及原型谷胱甘肽(GSH)含量,并对超氧化物歧化酶(SOD),谷胱甘肽过氧化物酶(GSH-Px)和谷胱甘肽转移酶(GST)的活性进行测定。绿豆清汤干预组大鼠脑铝、丙二醛含量低于染铝组(P<0.01),GSH含量、SOD、GSH-Px、的活力高于染铝组(P<0.05,P<0.01,P<0.05)。铝会引起大鼠脑组织氧化损伤,绿豆清汤对铝暴露导致的大鼠脑组织氧化损伤具有保护作用。
To assess the effects of mung bean clear soup（MBCS） on oxidative damage in rat brain induced by aluminum. Twenty-eight male Sprague-Dawely rats were assigned to four treatment groups： Control, Al Cl3（111.9 mg/kg b.wt/d）, Al Cl3 plus MBCS（300 g/L MBCS）, MBCS. Al Cl3 was administered through diet and MBCS was administered through drinking water for 4 weeks. The whole brains were removed for the measurements： Al concentration, malondialdehyde（MDA）, glutathione（GSH）, superoxide dismutase（SOD）, glutathione peroxidase（GSH-Px）, and glutathione-S-transferase（GST）. The concentration of Al and content of MDA in Al Cl3＋MBCS group were significantly lower than those in Al Cl3 treated group（P 0.01）. The activity of SOD, GSH-Px, and content of GSH in Al Cl3＋MBCS-treated group were significantly higher than those in Al- treated group（P0.05, P0.01, P0.05）. Al Cl3 can induce brain oxidative damage, while MBCS can protect brain against damage.
出处
《食品研究与开发》
CAS
北大核心
2016年第3期48-51,共4页
Food Research and Development
关键词
绿豆清汤
铝
氧化损伤
抗氧化
mung bean clear soup
aluminum
oxidative damage
antioxidation
