辛辣食物对二种防腐剂变应性接触性皮炎的影响

发布时间：2018-06-04 11:35

本文选题：辛辣食物 + 咪唑烷基脲　；参考：《延边大学》2011年硕士论文

【摘要】：目的：化妆品中的防腐剂是导致化妆品皮炎产生的主要原因,化妆品皮炎是指人们在日常生活中由于使用化妆品而引起的皮肤及其附属器的病变化。本课题通过动物实验研究,在对小鼠进行辛辣食物持续灌胃后诱导出变态反应模型,观察二种最常用防腐剂即咪唑烷基脲、尼泊金乙酯对皮肤的反应,达到为相关疾病的预防和诊治提供实验依据的目的。方法：将100只小鼠随机分为5组,空白组,咪唑烷基脲对照组,辛辣咪唑烷基脲组,尼泊金乙酯对照组,辛辣尼泊金乙酯刺激组。用辛辣食物-10%辣椒煎液和56度酒精的混合液,分别采用同等剂量10ml/(kg.d)给小鼠灌食辣椒煎液和酒精混合液,对照组为生理盐水给予小鼠灌胃,每日1次,7天之后观察小鼠的体征情况并评分。辛辣造模完成后,在小鼠的腹部分别注射二种防腐剂的原液,此过程称之为变态反应的诱导过程。第7天诱导过程结束后,观察小鼠体征并评分,然后进行变态反应的激发过程,分别在小鼠背部涂抹0.6%咪唑烷基脲和尼泊金乙酯原液。之后分别观察24h、48h、72h小鼠的皮肤反应,根据《化妆品卫生规范》规定的皮肤变态反应进行判断评分,并取受试动物的皮肤进行组织病理学检验。结果：辛辣组与对照组动物相比较,辛辣组出现明显的刺激体征,在统计学上有显著性差异(P0.01)；诱导激发以后,各组辛辣组与对照组都出现不同程度的红斑及水肿,组织病理评分显示：各组辛辣组与对照组在统计学上有显著性差异(P0.01)；二种防腐剂相比,咪唑烷基脲组与尼泊金乙酯组对照组和辛辣组之间组织病理评分无统计学差异；空白组与两种防腐剂的对照组及辛辣组的组织病理评分相比在统计学上有显著性差异(P0.01)。结论：本实验中所使用辣椒、酒精的辛辣刺激混合物的剂量和浓度能够在小鼠皮肤上诱导出辛辣刺激的体征；这种状态能够加重二种防腐剂的皮肤变应性接触性皮炎,皮肤反应强度与防腐剂的种类也有关；辛辣物质刺激状态下防腐剂的致敏强度也发生变化,因此在日常相关疾病的诊治时应注意食用辛辣食物的影响。
[Abstract]:Objective: preservatives in cosmetics are the main causes of cosmetic dermatitis. Cosmetic dermatitis refers to the changes of skin and its appendages caused by the use of cosmetics in daily life. In this study, the allergic reaction model was induced in mice after continuous oral administration of spicy food, and the reaction of imidazolyl urea and ethyl nipogenide to skin was observed. To provide experimental basis for the prevention, diagnosis and treatment of related diseases. Methods: 100 mice were randomly divided into 5 groups: blank group, imidazolyl urea control group, pungent imidazole alkylurea group, nipagin ethyl ester control group and pranipagin ethyl ester stimulation group. Mice were given pepper decoction and alcohol mixture with the same dose of 10 ml / kg 路d of pepper and 56 degrees alcohol with spicy food -10% pepper decoction. The control group was given normal saline by intragastric administration. The signs of the mice were observed and scored after 7 days once a day. After making the model, the mice were injected with the original solution of two kinds of preservatives separately, which was called the induction process of allergic reaction. After the induction on the 7th day, the physical signs of the mice were observed and scored, and then the allergic reaction was stimulated. 0.6% imidazolyl urea and ethyl nipogen were applied on the back of the mice, respectively. Then, the skin reaction of mice was observed for 24 h or 48 h or 72 h, and the skin hypersensitivity was evaluated according to the Standard of Cosmetic Hygiene, and the skin of the tested animals was examined by histopathology. Results: compared with the control group, the pungent group showed obvious irritation signs, there was significant difference in statistics (P 0.01), after induced stimulation, the pungent group and the control group had different degrees of erythema and edema. The histopathological score showed that there was significant statistical difference between the spicy group and the control group (P 0.01), the histopathological scores of the two preservatives were not significantly different between the imidazolyl urea group and the control group and the pungent group between the imidazolyl urea group and the nipagin ethyl ester group. The histopathological scores of the blank group were significantly different from those of the control group and the pungent group (P 0.01). Conclusion: the dose and concentration of the mixture of pungent stimuli of alcohol in this experiment can induce the signs of irritation on the skin of mice, which can aggravate allergic contact dermatitis of two kinds of preservatives. The skin reaction intensity was also related to the type of preservatives, and the sensitizing intensity of preservatives also changed under the irritation of spicy substances, so we should pay attention to the influence of eating spicy foods in the diagnosis and treatment of daily diseases.
【学位授予单位】：延边大学
【学位级别】：硕士
【学位授予年份】：2011
【分类号】：R758.2

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