FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (13): 196-200.doi: 10.7506/spkx1002-6630-201713032

• Nutrition & Hygiene • Previous Articles     Next Articles

Effect of Purple Yam Polysaccharide on the Liver and Brain of D-Galactose Induced Aging Rats

ZHANG Limei, CHENG Yongqiang, SONG Shuhui   

  1. 1. Beijing Key Laboratory for Functional Foods from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. New Era Health Industry (Group) Co. Ltd., Beijing 102206, China; 3. National Engineering Research Center for Vegetables, Beijing 100080, China
  • Online:2017-07-15 Published:2017-07-11

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Abstract: Objective: To study the anti-aging effect and mechanism of purple yam polysaccharide (PYP) on D-galactose induced aging model rats. Methods: The aging rat model was established by D-galactose injection for 45 days and administered simultaneously with PYP at 20, 100 and 500 mg/(kg·d), and total antioxidant capacity (T-AOC), glutathione peroxidase (GSH-Px) activities and glutathione (GSH) and malondialdehyde (MDA) contents in brain and liver tissues were detected after the administration. The expression of p53 and p21 protein was evaluated using Western blot. Results: PYP at 100 mg/(kg·d) could improve T-AOC, GSH-Px and GSH contents in liver and brain tissues of D-galactose induced aging rats, decrease the production of MDA, and down-regulate the expression of p53 and p21 protein. Conclusion: Purple yam polysaccharide has a significant effect on defending against liver and brain aging in rats via a mechanism related to p53/p21 signaling pathways.

Key words: purple yam polysaccharide, aging, p53 protein, p21 protein

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