FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (5): 427-430.

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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. 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

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