关键词: 魔芋粉, 急性酒精中毒, 脑损伤, 保护作用

Abstract: 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 mL/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 (AcH) 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 AcH 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 AcH content in serum and brain and regulating neurotransmitter content in brain tissue.

Key words: konjac flour, acute alcoholism, brain injury, protective effect