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

doi:10.7506/spkx1002-6630-20211214-160

摘要/Abstract

摘要： 目的：探究不同人参（Panax ginseng C. A. Meyer）制品（白参、红参、黑参）及人参浆果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：通过剧烈运动诱导建立雄性ICR小鼠疲劳模型，设置空白对照组、阳性对照（红景天胶囊粉末）组以及白参、红参、黑参及人参浆果发酵前后组（0.5 g/（kg mb·d）），每组12 只小鼠，连续给药30 d，测定小鼠体质量、摄食量以及血清中尿素氮、乳酸浓度和肌肉乳酸含量，分析小鼠血糖浓度变化，测定肌肉及肝脏中糖原含量，肝脏内谷胱甘肽过氧化物酶（glutathione peroxidase，GSH-Px）、总超氧化物歧化酶及丙二醛（malondialdehyde，MDA）水平，分析抗疲劳指标与抗氧化指标的相关性。结果：各组小鼠的体质量随干预时间延长而增加，干预30 d后各组小鼠体质量增幅差异不明显，各组小鼠摄食量变化不明显。与阳性对照组相比，黑参发酵后能极显著延长小鼠力竭游泳时间（P＜0.01），极显著降低血清乳酸、血清尿素氮浓度及肌肉乳酸含量（P＜0.01）。与空白对照组相比，阳性对照组具有较强的对疲劳应激诱导氧化损伤的防护作用。与阳性对照组比较，发酵后的黑参能够显著提高小鼠体内血糖浓度、肝糖原及肌糖原含量（P＜0.05），同时也能够极显著提高GSH-Px活力（P＜0.01），极显著降低肝脏中MDA含量（P＜0.01）。结论：在同一给药剂量下，发酵后的黑参较其他参类及红景天胶囊粉末表现出更好的抗疲劳和抗氧化效果，能够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。

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 alleviative effects of native and fermented white ginseng, red ginseng, black ginseng and ginseng berry on exercise-induced fatigue and oxidative damage in mice. Methods: Male Institute of Cancer Research (ICR) mice were assigned to 10 groups of 12 animals each: blank control, positive control (powder in rhodiola capsule), and native and fermented white ginseng, red ginseng, black ginseng and ginseng berry (0.5 g/(kg mb·d)). The animals in the experimental groups were administered for 30 straight days. Body mass and food intake were recorded. Serum urea nitrogen and serum and muscle lactic acid levels were measured, and the changes in blood glucose levels, the levels of glycogen in muscle and liver and the expression levels of glutathione peroxidase (GSH-Px), total superoxide dismutase and malondialdehyde (MDA) in liver were analyzed. The correlation between anti-fatigue and antioxidant indexes was analyzed. Results: Body mass increased with administration time for all experimental groups. After 30 days of administration, no significant difference in body mass gain or food intake changes was found among all groups. Compared with the blank control group, the positive control group had a strong protective effect on oxidative damage induced by fatigue stress. Comparison with the positive group, intervention with fermented black ginseng significantly prolonged the exhaustive swimming time of mice (P < 0.01), reduced the levels of blood lactic acid, serum urea nitrogen and muscle lactic acid (P < 0.01), increased the levels of blood glucose, liver glycogen and muscle glycogen (P < 0.05) and the activity of GSH-Px (P < 0.01), and decreased the content of MDA in the liver (P < 0.01). Conclusion: Fermented black ginseng reduces or eliminates oxidative damage induced by fatigue stress and protects against oxidative stress and exercise fatigue, and its anti-fatigue and antioxidant effects are more pronounced than those of the other ginseng products and powder in rhodiola capsule at the same dose.

Key words: white ginseng; red ginseng; black ginseng; ginseng berry; fermentation; fatigue resistance; oxidative stress

中图分类号:

TS201.4

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, 2022, 43(21): 226-232.

LI Qiuyang, TANG Jinxin, LIU Shiwei, XU Ping, ZOU Jiaqi, YIN Pei, MI Qianwen, YU Lei, WANG Lina, BI Yunfeng. Protective Effects of Black Ginseng Fermentation on Fatigue Stress-Induced Oxidative Damage and Comparison with White Ginseng, Red Ginseng and Ginseng Berry[J]. FOOD SCIENCE, 2022, 43(21): 226-232.

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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

Protective Effects of Black Ginseng Fermentation on Fatigue Stress-Induced Oxidative Damage and Comparison with White Ginseng, Red Ginseng and Ginseng Berry

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