摘要
本研究探讨魔芋粉对急性酒精中毒小鼠脑组织中枢神经系统损伤的保护作用。将70只小鼠随机分为空白组、模型组和魔芋粉低、中、高剂量组5组,每组14只,给小鼠灌胃的乙醇剂量为14 m L/kg,从而建立小鼠急性酒精中毒模型,分别以魔芋粉人体推荐摄入量的5、10、15倍为低(166 mg/kg)、中(322 mg/kg)、高(500 mg/kg)剂量组灌胃小鼠。测定急性酒精中毒导致的脑损伤小鼠的血、脑中乙醛(acetaldehyde,Ac H)质量浓度,脑组织匀浆中超氧化物歧化酶(superoxide dismutase,SOD)的活力,丙二醛(malondialdehyde,MDA)、谷胱甘肽(glutathione,GSH)、一氧化氮(nitric oxide,NO)含量以及β-内啡肽(β-endorplhin,β-EP)、多巴胺(dopamine,DA)、5-羟基色胺(5-hydroxytryptamine,5-HT)的质量浓度。结果显示:和模型组相比,魔芋粉高剂量组脑组织匀浆中SOD活力、GSH、NO含量显著上升(P<0.05),魔芋粉中、高剂量组脑组织匀浆中MDA含量显著下降(P<0.05);魔芋粉各剂量组可有效降低血、脑中Ac H质量浓度,且使脑组织匀浆中β-EP质量浓度显著下降(P<0.05);魔芋粉中、高剂量组可显著降低脑组织匀浆中DA、5-HT质量浓度(P<0.05)。本研究表明魔芋粉在一定程度上可以调节酒后脑组织中自由基代谢,避免氧化损伤,还可以降低血、脑中Ac H质量浓度,调节脑组织中神经递质含量,具有保护急性酒精中毒小鼠脑组织的作用。
In order to evaluate the protective effect of konjac flour on acute alcohol-induced central nervous system damage in the brain of mice, 70 mice were randomly divided into 5 groups including blank group, model group, low, medium and high-dose konjac flour groups. Each group consisted of 14 mice. The mice were gavaged with 56% Chinese liquor（alcohol, V/V） at a dose of 14 m L/kg to establish a mouse model of acute alcoholism. The low, medium and high doses were 166, 332 and 500 mg/kg, which were 5, 10 and 15 times higher than recommended intake of konjac flour for humans, respectively. The aldehyde（Ac H） content in the serum and brain of mice with acute alcoholic brain injury, and the activity of superoxide dismutase（SOD）, and the contents of malondialdehyde（MDA）, glutathione（GSH）, nitric oxide（NO）, β-endorplhin（β-EP）, dopamine（DA） and 5-hydroxytryptamine（5-HT） in brain homogenate were determined. Results showed a significant increase in SOD, GSH and NO levels in mice from the high-dose konjac flour group and a significant reduction in MDA level in mice from the medium-and high-dose groups compared with the model group（P〈0.05）. Meanwhile, konjac flour at all doses could reduce the content of Ac H in serum and brain, and significantly decrease the content of β-EP（P〈0.05）. In addition, konjac flour at the medium and high doses could reduce the content of DA and 5-HT significantly in brain homogenate（P〈0.05）. Therefore, konjac flour can regulate free radical metabolism in brain tissue after drinking, thus avoiding oxidative damage, and protect brain tissue against acute alcoholic injury in mice by reducing Ac H content in serum and brain and regulating neurotransmitter content in brain tissue.
作者
帅天罡
王敏
钟耕
SHUAI Tiangang;WANG Min;ZHONG Geng(College of Food Science,Southwest University,Chongqing 400715,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第11期207-213,共7页
Food Science
关键词
魔芋粉
急性酒精中毒
脑损伤
保护作用
konjac flour
acute alcoholism
brain injury
protective effect
