黑参发酵对疲劳应激诱导氧化损伤的防护作用及与白参、红参和人参浆果的比较

摘要/Abstract

摘要： 目的：对比探究同一给药剂量下白参（RadixGinseng），红参（Talinum paniculatum (Jacq.) Gaertn），黑参（Scrophularia ningpoensis Hemsl.）及人参浆果（Panaxginseng C.A·Mey.）发酵前后对于剧烈运动小鼠疲劳缓解及氧化损伤的保护作用。方法：通过剧烈运动诱导雄性 ICR 小鼠疲劳模型，设置空白组、对照组、四种参类发酵前后组（0.5g/Kg），每组 12 只小鼠，连续给药 30 d，测定小鼠血清中尿素氮（blood urea nitrogen，BUN）、乳酸（lactic acid，LA）含量、分析机体中血糖含量（blood sugar，BS）变化，测定肌肉及肝脏中糖原（Glycogen，Gly）含量，分析肝脏内谷胱甘肽过氧化物酶（glutathione peroxidase，GSH-Px）、总超氧化物歧化酶（total superoxide dismutase，T-SOD）及丙二醛（malondialdehyde，MDA）表达水平，以及分析了抗疲劳指标与抗氧化指标的相关性。结果：与对照组相比，参类发酵前后各组小鼠的体重随给药天数增加而增长，各组小鼠体重增幅不显著（P>0.05），各组小鼠摄食量变化不显著（P>0.05）。黑参发酵后能显著延长小鼠力竭游泳时间（P<0.01），降低血乳酸，血清尿素氮及肌乳酸的含量（P<0.05）。发酵后的黑参显著提高小鼠体内血糖、肝糖原及肌糖原含量（P<0.05），同时也体现着提高T-SOD及GSH-Px表达水平（P<0.05），显著降低肝脏中MDA含量（P<0.01）。结论：在同一给药剂量下，发酵后的黑参较比其他参类表现着较好的抗疲劳和抗氧化效果，减轻或消除由疲劳应激诱导的氧化损伤，保护机体免受氧化应激的侵害，起到抗运动疲劳的功效，为后续黑参的加工提供了参考依据。

关键词: 白参, 红参, 黑参, 人参浆果, 发酵, 抗疲劳, 氧化应激

Abstract: Objective: To compare the protective effects of white ginseng, red ginseng, black ginseng and ginseng berry before and after fermentation on fatigue relief and oxidative damage in strenuous exercise mice. Methods: The fatigue model of male ICR mice was induced by strenuous exercise. The blank group, control group and four kinds of ginseng groups before and after fermentation (0.5g / kg ) were set up, with 12 mice in each group for 30 days. The contents of blood urea nitrogen and lactic acid in serum were measured, and the changes of blood sugar in the body were analyzed;the content of glycogen in muscle and liver was measured, and the expression levels of glutathione peroxidase, total superoxide dismutase and malondialdehyde in liver were analyzed; and the correlation between anti fatigue index and anti-oxidation index was analyzed. Results: Compared with the control group, the weight of mice in each group increased with the increase of administration days before and after ginseng fermentation, the weight increase of mice in each group was not significant (P > 0.05), and the change of food intake of mice in each group was not significant (P > 0.05). After fermentation, black ginseng could significantly prolong the exhaustive swimming time of mice (P < 0.01) and reduce the contents of blood lactic acid, serum urea nitrogen and muscle lactic acid (P < 0.05). The fermented black ginseng significantly increased the contents of blood glucose, liver glycogen and muscle glycogen in mice (P < 0.05). The fermented black ginseng also increased the expression levels of T-SOD and GSH- Px(P < 0.05), and significantly decreased the content of MDA in liver (P < 0.01). Conclusion: Under the same dosage, the fermented black ginseng has better anti fatigue and anti-oxidation effects than other ginseng, reduces or eliminates the oxidative damage induced by fatigue stress, protects the body from oxidative stress, and has the effect of anti exercise fatigue. It provides a reference for the subsequent processing of black ginseng.

Key words: white ginseng, Red ginseng, Black ginseng, Ginseng berry, Fermentation, Fatigue resistance, oxidative stress

中图分类号:

TS202.1

李秋阳唐金鑫刘士伟徐萍邹佳琪阴裴米倩雯于雷王丽娜毕云枫. 黑参发酵对疲劳应激诱导氧化损伤的防护作用及与白参、红参和人参浆果的比较[J]. 食品科学.

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