毛竹叶多糖体内抗氧化作用研究

食品科学 ›› 2008, Vol. 29 ›› Issue (5): 427-430.

毛竹叶多糖体内抗氧化作用研究

丁红秀, 高荫榆, 晁红娟, 夏冬华

南昌大学食品科学与技术国家重点实验室；南昌大学食品科学与技术国家重点实验室；江西师范大学生命科学学院；生物质转化教育部工程研究中心；

出版日期:2008-05-15 发布日期:2011-08-26

Study on Antioxidation Effect in vivo of Polysaccharide from Moso Bamboo Leaves

DING Hong-Xiu, GAO Yin-Yu, CHAO Hong-Juan, XIA Dong-Hua

1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;2.College of Life Science,Jiangxi Normal University,Nanchang 330022,China;3.Engineering Research Center of Biomass Conversion,Ministry of Education

Online:2008-05-15 Published:2011-08-26

摘要/Abstract

摘要： 研究毛竹叶多糖(polysaccharide from mosobamboo leaves,简称PMBL)的体内抗氧化作用,为毛竹叶资源的开发利用提供基础。将老龄小鼠分为PMBL药物组和正常对照组,分别灌胃PMBL和生理盐水,4周后眼眶采血及取组织样,用试剂盒测定小鼠血清、心、肝、肾组织中蛋白质和MDA含量、SOD和GSHpx酶活性及TAOC。实验结果表明:PMBL可显著增加血清及组织蛋白质含量;降低血清及组织MDA含量;提高小鼠的血清及组织SOD和GSH-px活力及TAOC值;TAOC/MDA比值显示PMBL组小鼠的血清及各组织均显著高于正常对照组。PMBL具有显著的体内抗氧化活性。

关键词: 毛竹叶, 多糖, 体内抗氧化

Abstract: To study the antioxidant effect in vivo of polysaccharide from moso bamboo leaves(PMBL) on aging mice,in order to provide theoretical basis for the utilization and exploitation of moso bamboo leaves.Aging mices were randomly divided into PMBL group(stomach irritation with PMBL) and normal group(stomach irritation with saline only),contents of protein and malondiadehyde(MDA),enzyme activities of superoxide dismutase(SOD) and glutathione peroxidase(GSH-px) and the total antioxidant competency(TAOC) in the serum,heart,liver/kidney of aging mice were measured by reagent box.Experimental results:PMBL can significantly increase the contents of protein,the total antioxidant competency(TAOC) and the activity of SOD /GSH-Px in the serum,liver/kidney,decrease the contents of MDA in the serum and the organs.The ratio of TAOC/MDA showed that TAOC/MDA of PMBL group in the serum,heart,liver/kidney is obvious higher than the normal group.The results showed that PMBL can promote portion synthesis in serum and organs,relate recession of the tissue and cytoarchitecture,improve antioxidation ability in vivo and balance the state of antioxidation/oxidation.

Key words: moso bamboo leaves, polysaccharide, antioxidation in vivo

丁红秀, 高荫榆, 晁红娟, 夏冬华. 毛竹叶多糖体内抗氧化作用研究[J]. 食品科学, 2008, 29(5): 427-430.

DING Hong-Xiu, GAO Yin-Yu, CHAO Hong-Juan, XIA Dong-Hua. Study on Antioxidation Effect in vivo of Polysaccharide from Moso Bamboo Leaves[J]. FOOD SCIENCE, 2008, 29(5): 427-430.

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