白术多糖对大鼠创伤性脑损伤后脑水肿的影响

食品科学 ›› 2008, Vol. 29 ›› Issue (12): 675-677.

白术多糖对大鼠创伤性脑损伤后脑水肿的影响

王光伟, 丰昀, 邱细敏, 刘永乐

湖南师范大学医学院；长沙市中心医院；长沙理工大学生物与食品工程学院；

出版日期:2008-12-15 发布日期:2011-12-08

Effects of Polysaccharide of Atractylodes macrocephala Koidz on Brain Edema after Traumatic Brain Injury in Rats

WANG Guang-Wei, FENG Yun, QIU Xi-Min, LIU Yong-Le

1.Medical College,Hunan Normal University,Changsha 410006,China;2.Changsha Central Hospital,Changsha 410004,China;3.College of Biological and Food Engineering,Changsha University of Science and Technology,Changsha 410015,China

Online:2008-12-15 Published:2011-12-08

摘要/Abstract

摘要： 目的:探讨颅脑外伤后应用白术多糖治疗对脑组织水肿的影响。方法:采用自由落体撞击模型,84只雄性Sprague Dawley大鼠随机分为对照组、颅脑外伤组、蒸馏水组及白术多糖组,每组再根据伤后不同生存时间随机分为3个亚组。取各组动物伤灶脑组织,分别检测其水、丙二醛(MDA)含量及超氧化物歧化酶(SOD)活性。结果:颅脑外伤组、蒸馏水组及白术多糖组各时间点水分、MDA含量均较对照组明显增加(p<0.01),但白术多糖组各时间点水分、MDA含量显著低于颅脑外伤组及蒸馏水组相应时间点(p<0.01)。颅脑外伤组、蒸馏水组及白术多糖组各时间点SOD活性均较对照组明显降低(p<0.01),但白术多糖组各时间点SOD活性显著高于颅脑外伤组及蒸馏水组相应时间点(p<0.01)。结论:白术多糖能通过改善SOD活力,减少MDA含量,进而减轻创伤性脑损伤后脑水肿的程度。

关键词: 白术多糖, 脑损伤, 脑水肿, 超氧化物歧化酶, 丙二醛

Abstract: Objective:To study the effect of polysaccharide of Atractylodes macrocephala Koidz on brain edema following traumatic brain injury(TBI) in rats. Methods:Experimental TBI was induced in anesthetized rats by using free-falling impact model. Eighty-four male Sprague Dawley rats were randomly divided into four groups:control group,TBI group,distilled water group and polysaccharide of Atractylodes macrocephala Koidz group. Then three subgroups of rats were obtained at different time intervals after TBI. The contents of water,malondialdehyde(MDA) and superoxide dismutase(SOD) activity of injury regions of traumatic brain tissues were detected. Results:Although the contents of water and MDA in TBI group,distilled water group and polysaccharide of Atractylodes macrocephala Koidz group are significantly more than those in control group at different time intervals(3 and 5 days) after TBI(p<0.01),these items are significantly less in polysaccharide of Atractylodes macrocephala Koidz group than those in TBI group and distilled water group(p<0.01). SOD activity is significantly lower in TBI group,distilled water group and polysaccharide of Atractylodes macrocephala Koidz group than that in control group(p<0.01),but it is significantly higher in polysaccharide of Atractylodes macrocephala Koidz group than that in TBI group or distilled water group(p<0.01). Conclusion:The polysaccharide of Atractylodes macrocephala Koidz could dramatically improve SOD activity,decrease MDA and alleviate brain edema in rats suffering TBI.

Key words: polysaccharide of Atractylodes macrocephala Koidz, brain injury, brain edema, superoxide dismutase, malondialdehyde

王光伟, 丰昀, 邱细敏, 刘永乐. 白术多糖对大鼠创伤性脑损伤后脑水肿的影响[J]. 食品科学, 2008, 29(12): 675-677.

WANG Guang-Wei, FENG Yun, QIU Xi-Min, LIU Yong-Le. Effects of Polysaccharide of Atractylodes macrocephala Koidz on Brain Edema after Traumatic Brain Injury in Rats[J]. FOOD SCIENCE, 2008, 29(12): 675-677.

[1]	蒋祎人，李涛，刘友明，熊善柏. 丙二醛氧化修饰对白鲢肌原纤维蛋白结构性质的影响[J]. 食品科学, 2020, 41(6): 1-7.
[2]	陈聪聪，王新伟，赵仁勇. 不同加工精度小麦粉储藏过程中脂类变化规律[J]. 食品科学, 2020, 41(3): 159-164.
[3]	陈亚婷, 韩祥稳, 周游, 曹崇江. 乙烯利复合包装材料对香蕉后熟品质的影响[J]. 食品科学, 2020, 41(15): 262-268.
[4]	孙世旭，李莉，韩祥稳，周游，曹崇江. 纳米抗菌包装材料对延缓白莲藕风味品质劣变的影响[J]. 食品科学, 2019, 40(7): 212-218.
[5]	沈鹏辉，樊诗堃，赵谋明，周非白. 氧化对大豆蛋白结构、乳液稳定性及消化特性的影响[J]. 食品科学, 2019, 40(14): 7-14.
[6]	周麟依，孙玉凤，吴非. 丙二醛氧化对米糠蛋白结构及功能性质的影响[J]. 食品科学, 2019, 40(12): 98-107.
[7]	田勇，周督，邹双忆，孙星宇，郅琦，李福香，明建. 昆仑雪菊水溶性黄酮提取物对D-半乳糖致衰老小鼠学习记忆障碍的改善作用[J]. 食品科学, 2019, 40(1): 162-168.
[8]	高原，王福玲，贾琦，刘微，周艳岩，张晓萌，咸玥桐. 降香内生真菌代谢产物对H2O2诱导的HepG2细胞氧化损伤保护作用[J]. 食品科学, 2018, 39(11): 196-200.
[9]	帅天罡，王敏，钟耕. 魔芋粉对急性酒精中毒小鼠脑损伤的保护作用[J]. 食品科学, 2018, 39(11): 207-213.
[10]	董雪临，张超，马越，赵晓燕. 运输振动对鲜切生菜品质的影响[J]. 食品科学, 2016, 37(8): 255-259.
[11]	陈蓉1，刘俊1，徐卫红1,*，谢文文1，熊仕娟1，张进忠1，熊治庭2，焦文涛3. 外源镧对不同品种黄瓜镉积累及镉化学形态的影响[J]. 食品科学, 2015, 36(5): 38-44.
[12]	张丽媛1，马红丹1，赵邯郸1，徐丹丹1，曲静2，关淑艳1,，王丕武2,. 利用低温聚合酶链式反应技术提高大豆超氧化物歧化酶活性[J]. 食品科学, 2015, 36(5): 126-130.
[13]	黄雅琴，李尽哲，段鸿斌，殷东林. 蛹虫草对紫外诱导果蝇氧化损伤的保护作用[J]. 食品科学, 2015, 36(21): 258-262.
[14]	李梅青1,2，张瑜1，代蕾莉1，孔祥淋1，杜晓妹1. Plackett-Burman试验设计及响应面法优化超声辅助提取明绿豆SOD工艺[J]. 食品科学, 2015, 36(2): 69-74.
[15]	熊博，汪志辉*，高婧斐，张婷婷，石冬冬，古咸杰，曾海琼，廖玲. 外源亚精胺对黄果柑果实抗氧化酶活性的影响[J]. 食品科学, 2015, 36(10): 245-248.