荷叶中原花青素对果蝇寿命及小鼠SOD及MDA的影响

食品科学 ›› 2005, Vol. 26 ›› Issue (12): 221-223.

荷叶中原花青素对果蝇寿命及小鼠SOD及MDA的影响

孙智达, 杨尔宁, 谢笔钧

华中农业大学食品科技学院

出版日期:2005-12-15 发布日期:2011-10-01

Effect of Lotus Leaves Procyanidin on Life-span of Drosophila Melanogaster and MDA and SOD in Mice

SUN Zhi-Da, YANG 尔Ning, XIE Bi-Jun

College of Food Science and Technology, Huazhong Agricultural University

Online:2005-12-15 Published:2011-10-01

摘要/Abstract

摘要： 本文以荷叶中的原花青素为功能因子,进行了果蝇生存实验和小鼠的抗氧化实验。果蝇生存实验结果表明:雌性0.60%、0.20%两剂量组与雄性0.60%剂量组的平均寿命显著高于相应对照组;雌性0.022%、0.20%、0.60%三剂量组的平均最高寿命分别显著、极显著,极显著地高于对照组,雄性0.60%、0.20%两剂量组平均最高寿命也极显著地高于相应对照组。雌性和雄性0.60%、0.20%剂量组的半数死亡天数也明显高于相应对照组。小鼠抗氧化实验结果表明:高剂量组MDA含量显著低于老龄对照组,中、低剂量组MDA含量极显著地低于老龄对照组;低、中剂量组SOD活力分别显著和极度显著高于老龄对照组。显示出该受试物具有升高老龄小鼠SOD活力和降低MDA含量的作用。

关键词: 荷叶, 原花青素, 延缓衰老

Abstract: The paper studied on the test of survival of fruit fly and experiment of Anti-oxidant of mouse with procyanidin from lotus leaf as functional facts. The test of survival of fruit fly showed that average life of two dose group of female group in 0. 60% and 0.20% and male group whose dose was 0.60% was longer than comparison group markedness. The average life of three dose group in 0.022%, 0.20% and 0.60% of female was longer than comparison group remarkable respectively. The average life of two dose group in 0.60% and 0.20% of male was longer than comparison group markedness too. Half death time of two dose in 0.60% and 0.20% of female and male was longer than comparison group remarkable. The results of experiment of rat anti-oxidant showed that MDA content of high dose group was lower than senile comparison group. The MDA content of middle and low dose group was lower than senile comparison group. The activity of SOD in middle and low dose group was higher than senile comparison group remarkednees. All experiments showed that the OPC in lotus leaf had the capabilities of increasing SOD activity of senile mouse and reducing the content of MDA.

Key words: lotus leaves, procyanidin, anti-aging function

孙智达, 杨尔宁, 谢笔钧. 荷叶中原花青素对果蝇寿命及小鼠SOD及MDA的影响[J]. 食品科学, 2005, 26(12): 221-223.

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