抗氧化活性酸奶对D-半乳糖诱导氧化损伤大鼠脑的保护作用

发布时间：2018-07-05 04:40

  本文选题：植物乳杆菌 + 酸奶　； 参考：《食品科学》2017年23期

【摘要】：研究植物乳杆菌(Lactobacillus plantarum)NDC75017和嗜热链球菌(Streptococcus thermophilus)偶联发酵酸奶对D-半乳糖(D-galactose,D-Gal)氧化损伤大鼠大脑的保护作用。实验分为6个组,包括空白对照组、阴性对照组(D-Gal模型)、阳性对照组(VE)、酸奶低、中、高剂量组。检测大鼠的超氧化物歧化酶(superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)、谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)、诱导型一氧化氮合酶(inducible nitric oxide synthase,i NOS)活力,丙二醛(malondialdehyde,MDA)、一氧化氮含量以及大鼠体质量变化,脑组织中半胱氨酸天冬氨酸蛋白酶(caspase)-3、caspase-9的表达,并采用苏木素伊红(hematoxylin and eosin,HE)染色分析脑损伤程度。结果表明,与阴性对照相比,酸奶各剂量组能增强大鼠脑组织SOD、GSH-Px、CAT活力,同时降低MDA、NO的含量和i NOS活力。其中,高剂量处理组对提高脑组织SOD、GSH-Px活力效果最好,分别比阴性对照组提高了67.8%、22.8%(P0.05)。高剂量酸奶组使大脑CAT活力达到了阳性对照组的水平(P0.05)。在大鼠脑中,随着酸奶剂量的升高,MDA含量也随之下降,其中高剂量效果最好,达到了空白对照水平(P0.05)。同时,酸奶各剂量组对降低NO的含量和i NOS活力也有一定的效果。结论:植物乳杆菌和嗜热链球菌偶联发酵酸奶能够通过提高衰老大鼠血清和脑组织内抗氧化酶系的活力,降低MDA、NO的含量和i NOS活力,并抑制了caspase-9、caspase-3的表达。HE染色结果也证实,一定量的酸奶能减少氧化应激对脑组织的损害,具有延缓衰老的作用。
[Abstract]:The protective effects of Lactobacillus plantarum NDC75017 and Streptococcus thermophilus fermented yoghurt on oxidative damage of D-galactosesis-D-Gal in rats were studied. The experiment was divided into six groups, including blank control group, negative control group (D-Gal model), positive control group (VE), yoghurt low, medium and high dose groups. The activities of superoxide dismutase (superoxide), catalase (cat), glutathione peroxidase (GSH-Px), inducible nitric oxide synthase (inducible nitric oxide synthase), malondialdehyde (malondialdehyde), nitric oxide (no) content and body mass of rats were measured. The expression of cysteine aspartate protease (caspase)-3 (caspase-9) in brain tissue and the degree of brain injury were analyzed by hematoxylin eosin (HE) staining. The results showed that the activities of GSH-PxX cat in brain tissue of rats were increased, and the content of no and iNOS activity of MDAN were decreased in each group of yoghurt compared with negative control. The high dose treatment group had the best effect on improving the activity of GSH-Px in brain tissue, which was 67.8% higher than the negative control group (P0.05). High dose yogurt group made brain cat activity reach the level of positive control group (P0.05). In the brain of rats, the content of MDA decreased with the increase of yoghurt dose, and the high dose had the best effect, reaching the blank control level (P0.05). At the same time, the yoghurt groups had some effects on reducing the content of no and the activity of iNOS. Conclusion: Lactobacillus plantarum and Streptococcus thermophilus coupled fermented yoghurt can decrease the activity of MDAN and iNOS by increasing the activity of antioxidant enzymes in serum and brain of aging rats, and inhibit the expression of caspase-9 caspase-3. A certain amount of yoghurt can reduce oxidative stress on brain tissue damage, has the effect of delaying aging.
【作者单位】： 鲁东大学食品工程学院;烟台大学生命科学学院;
【基金】：国家自然科学基金青年科学基金项目(31401491) 山东省重点研发计划项目(2015GNC113009) 城新创新奖学金项目 大学生创新创业训练计划项目(201610451329)
【分类号】：R151
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本文编号：2098962