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食品研究与开发:2021,42(17):1-6
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茯苓多糖对乙醇致小鼠急性胃黏膜损伤的辅助保护作用
(1.南昌大学食品科学与技术国家重点实验室,中加食品科学技术联合实验室(南昌),江西 南昌 330047;2.江中食疗科技有限公司,江西 九江 330000)
Protective Effects of Poria cocos Polysaccharide on Ethanol-induced Acute Gastric Mucosal Lesions in Mice
(1.State Key Laboratory of Food Science and Technology,China-Canada Joint Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,Jiangxi,China;2.Jiang Zhong Food Therapy Technology Co.,Ltd.,Jiujiang 330000,Jiangxi,China)
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投稿时间:2021-01-15    
中文摘要: 研究茯苓多糖(Poria cocos polysaccharide,PCP)对乙醇诱导小鼠急性胃黏膜损伤的辅助保护作用。将60只雄性昆明小鼠随机分成6组(正常组、模型组、西咪替丁组和PCP低、中、高剂量组),每组10只。各脏器称重并计算脏器指数,测定胃液pH值,观察胃黏膜损伤情况并做出损伤评价,苏木素-伊红染色观察病理切片情况,酶联免疫吸附试验测定胃组织白细胞介素-10(interlrukin-10,IL-10)、脂多糖(lipopolysaccharide,LPS)含量及胃蛋白酶活性。结果表明,PCP中、高剂量组胃液pH值相比模型组均有极显著回落;从表观图和病理切片图可知,PCP 3种剂量组胃黏膜损伤情况均有所改善;各给药组IL-10、LPS和胃蛋白酶水平相对模型组总体上具有显著改善。
Abstract:To study the auxiliary protective effects of Poria cocos polysaccharide(PCP)on acute gastric mucosal damage by ethanol,60 male Kunming mice were randomly divided into 6 groups (normal,model and cimetidine groups and the PCP low-,middle-and high-dose groups)with 10 mice per group.Each organ was weighed and its index was calculated.In addition,the pH value of gastric juice was determined.The visual damage of gastric mucosa was observed and evaluated.And pathological sections of gastric tissues were observed by hematoxylin-eosin staining.The levels of interleukin(IL)-10,lipopolysaccharide(LPS)content,and pepsin activity in gastric tissue were also determined by enzyme-linked immunosorbent assays.The results showed that the pH values of gastric juice in the medium and high dose PCP groups were reduced as compared with that in the model group.According to the apparent diagram and pathological analysis,the prognosis of gastric mucosal injury was improved in the three dose PCP groups.Overall,the levels of IL-10,LPS,and pepsin in each of the PCP administrated groups were significantly improved as compared with the model group.
文章编号:202117001     中图分类号:    文献标志码:
基金项目:国家重点研发计划课题(2017YFC1600405);中国食品科学技术学会食品科技基金——江中食疗胃肠健康专项科研基金(2019-05);江西省科技厅国家科技奖后备培育项目(20192AEI91004);食品科学与技术国家重点实验室目标导向项目(SKLF-ZZA-201911);江西省重大科技创新平台培育项目(20194AFD44002)
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