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目的研究王老吉凉茶对高脂膳食喂养小鼠氧化应激状态的影响。方法 24只雄性Balb/c小鼠(6周龄)随机分为3组,分别为空白对照组、高脂对照组和王老吉凉茶组,每组8只。空白对照组饲喂基础饲料,高脂对照组和王老吉凉茶组饲喂高脂饲料[高脂饲料配方为:基础饲料(AIN-93G)83%、猪油10%、胆固醇1.5%、胆盐0.5%、蔗糖5%]。王老吉凉茶组每天给予王老吉干膏粉0.8 g/(kg·bw)灌胃,灌胃量为0.1 mL/(10g·bw),空白对照组和高脂对照组每天给予等量纯净水灌胃,试验期为10周。检测指标包括:(1)脏器系数:肝体比、肾体比;(2)血清生化指标:谷丙转氨酶(ALT)、谷草转氨酶(AST)、尿素氮(BUN)、血糖(GLU)、甘油三酯(TG)、总胆固醇(TC)、低密度脂蛋白胆固醇(LDL-C)和高密度脂蛋白胆固醇(HDL-C);(3)氧化应激指标:肝脏和肾脏中丙二醛(MDA)、一氧化氮(NO)、超氧化物歧化酶(SOD)、总抗氧化能力(T-AOC)。结果与空白对照组相比,高脂对照组小鼠肝体比、血清ALT、BUN、TG和LDL-C水平均显著升高(均P<0.05或P<0.01)。空白对照、高脂对照和王老吉凉茶3组肝脏MDA水平分别为(0.27±0.03)、(0.30±0.05)、(0.28±0.02)nmol/mg肝脏,3组间的差异具有统计学意义(P<0.01),其中高脂对照组高于空白对照组,王老吉凉茶组低于高脂对照组(均P<0.01);3组肝脏T-AOC水平分别为(3.17±0.23)、(2.58±0.13)、(3.08±0.24)nmol/mg肝脏,3组间的差异具有统计学意义(P<0.01),其中高脂对照组低于空白对照组,王老吉凉茶组高于高脂对照组(均P<0.01)。结论王老吉凉茶可能对高脂膳食引起的氧化应激损伤具有一定的保护作用。
Objective To study the effect of Wang Lao Ji Herbal Tea on oxidative stress in mice fed with high fat diet. Methods Twenty-four male Balb / c mice (6 weeks old) were randomly divided into 3 groups: blank control group, high fat control group and Wanglaoji herbal tea group, with 8 mice in each group. The blank control group was fed with the basic diet, the high-fat control group and the Wang Lao Ji Herbal Tea group were fed with high fat diet [AHA-93G 83%, lard 10%, cholesterol 1.5%, bile salt 0.5 %, Sucrose 5%]. Wang Lao Ji herbal tea group was given Wang Lao Ji dry powder 0.8 g / (kg · bw) daily gavage, gavage 0.1 mL / (10g · bw), blank control group and high-fat control group were given equal volume of pure water, The test period is 10 weeks. (2) Serum biochemical indexes: ALT, AST, BUN, GLU, serum creatinine, Triglyceride (TG), total cholesterol (TC), low density lipoprotein cholesterol (LDL-C) and high density lipoprotein cholesterol (HDL-C); (3) oxidative stress indicators: liver and kidney malondialdehyde (MDA), nitric oxide (NO), superoxide dismutase (SOD) and total antioxidant capacity (T-AOC). Results Compared with the blank control group, the levels of hepatic body, serum ALT, BUN, TG and LDL-C in the high-fat control group were significantly increased (all P <0.05 or P <0.01). The liver MDA levels in the blank control group, high-fat control group and Wanglaoyi herbal tea group were (0.27 ± 0.03), (0.30 ± 0.05) and (0.28 ± 0.02) nmol / mg liver, respectively 0.01). The levels of T-AOC in the three groups were (3.17 ± 0.23) and (2.58 ± 0.13), respectively, in the high-fat control group and those in the control group and the Wangluji herbal tea group (all P <0.01) , (3.08 ± 0.24) nmol / mg liver, the difference between the three groups was statistically significant (P <0.01), in which the high fat control group was lower than the blank control group, the Wang Laoji herbal tea group was higher than the high fat control group 0.01). Conclusion Wang Lao Ji herbal tea may have a protective effect on oxidative stress induced by high-fat diet.