果蔬发酵液对小鼠酒精性肝损伤的保护作用及氧化应激机制

发布时间：2018-06-07 16:15

本文选题：果蔬发酵液 + 酒精肝损伤　；参考：《营养学报》2015年04期

【摘要】：目的研究果蔬发酵液(vegetables and fruits ferment liquid,VFFL)对小鼠酒精性肝损伤的保护作用及其氧化应激机制。方法 50只雄性ICR小鼠随机分为正常对照组、乙醇模型组、果蔬发酵液组[10、30、60ml/(kg·d)],正常对照组和乙醇模型组蒸馏水灌胃,其余组用不同剂量果蔬发酵液灌胃,连续30d,最后一次灌胃16h后,乙醇模型组和各果蔬发酵液组均1次性50%乙醇12ml/kg·bw灌胃,6h后处死、取血和肝组织。分别采用HE染色观察肝组织,试剂盒测定血清中谷丙转氨酶(ALT)、谷草转氨酶(AST)、碱性磷酸酶(AKP)含量及肝组织超氧化物歧化酶(SOD)、谷胱甘肽(GSH)、谷胱甘肽过氧化物酶(GSH-Px)、丙二醛(MDA)、蛋白质羰基、活性氧(ROS)含量,TUNEL法测定肝细胞凋亡,蛋白免疫印迹法检测凋亡相关蛋白表达。结果与乙醇模型组比较,果蔬发酵液组的肝组织水肿和坏死明显减轻;血清中的ALT、AST、AKP水平和肝细胞凋亡明显低于乙醇模型组(P0.05);肝组织中SOD、GSH、GSH-Px水平明显高于乙醇模型组(P0.05),而ROS、MDA、蛋白质羰基含量明显低于乙醇模型组(P0.05);果蔬发酵液组的VDAC(电压依赖性阴离子通道蛋白)、Bcl-2蛋白表达增高(P0.05),细胞色素C、caspase-9、caspase-3、Bax蛋白表达下降(P0.05)。结论果蔬发酵液具有较好的抗氧化作用,它可通过阻止ROS介导的线粒体信号通路,抑制肝细胞凋亡,从而保护小鼠酒精性肝损伤。
[Abstract]:Objective to study the protective effect of vegetable and fruits ferment liquid (VFFLL) on alcoholic liver injury in mice and the mechanism of oxidative stress. Methods Fifty male ICR mice were randomly divided into three groups: normal control group, ethanol model group, fruit and vegetable fermentation broth group [1030ml / kg / d], normal control group and ethanol model group were fed with distilled water, and other groups were fed with different doses of fruit and vegetable fermentation liquid. For 30 consecutive days, after 16 hours of the last oral administration, 50% ethanol 12ml/kg BW was given once for 6 hours in the ethanol model group and every fruit and vegetable fermentation broth group, and the blood and liver tissues were taken out. Liver tissues were observed by HE staining. Determination of serum alanine aminotransferase (alt), aspartate aminotransferase (AST), alkaline phosphatase (ALP) and liver tissue superoxide dismutase (SOD), glutathione (GSH), glutathione peroxidase (GSH-PxN), malondialdehyde (MDAA), protein carbonyl, The content of reactive oxygen species (Ros) was determined by Tunel and the expression of apoptosis-related proteins was detected by Western blot. Results compared with the ethanol model group, the edema and necrosis of liver tissue in the fruit and vegetable fermentation broth group were obviously alleviated. The levels of AKP and apoptosis of liver cells in serum were significantly lower than those in ethanol model group, and the level of GSH-Px in liver tissue was significantly higher than that in ethanol model group, while the content of protein carbonyl group in ROSN MDAs was significantly lower than that in ethanol model group, and the VDAC5 (voltage dependent on voltage) in fruit and vegetable fermentation broth group was significantly lower than that in ethanol model group. The expression of Bcl 2 protein increased and the expression of cytochrome Caspase-9, caspase-3, Bax protein decreased (P 0.05). Conclusion Fruit and vegetable fermentation broth has good antioxidation effect. It can inhibit hepatocyte apoptosis by blocking mitochondrial signaling pathway mediated by ROS and thus protect mice from alcoholic liver injury.
【作者单位】：南京医科大学公共卫生学院营养与食品卫生系;中国食品发酵工业研究院;
【基金】：江苏高校优势学科建设工程资助项目(2011)
【分类号】：R151

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