枳椇乳酸菌发酵饮料对小鼠酒精肝损伤的保护作用

被引：24

作者：

王楠

杜双奎

冯宪超

杨智

薛凯利

李志西

机构：

[1] 西北农林科技大学食品科学与工程学院

来源：

现代食品科技 | 2016年 / 32卷 / 08期

关键词：

枳椇; 乳酸菌发酵饮料; 酒精; 肝损伤;

D O I：

10.13982/j.mfst.1673-9078.2016.8.005

中图分类号：

TS275.4 [功能饮料]; R575 [肝及胆疾病];

学科分类号：

082905 [生物质能源与材料]; 100201 [内科学];

摘要：

本研究以52?白酒灌胃小鼠,建立酒精肝损伤模型,以枳椇果梗为原料,经乳酸菌发酵制成枳椇乳酸菌发酵饮料后灌胃小鼠,然后通过测定小鼠血清和肝脏中特定酶的活性以及肝组织病理学显微切片评价枳椇乳酸菌发酵饮料对酒精肝损伤小鼠肝脏的保护作用。结果表明,灌酒引起小鼠血清谷丙转氨酶(ALT)和谷草转氨酶(AST)活性升高,灌胃枳椇饮料后小鼠血清ALT和AST活性显著降低。与模型组相比,枳椇乳酸菌发酵饮料试验组的小鼠肝组织超氧化物歧化酶(SOD)、乙醇脱氢酶(ADH)活性以及还原型谷胱甘肽(GSH)含量显著升高,氧化产物丙二醛(MDA)含量显著降低。肝组织病理检查结果显示,枳椇乳酸菌发酵饮料可明显抑制酒精肝损伤小鼠的肝肿大、脂肪变性。枳椇乳酸菌发酵饮料对酒精肝损伤小鼠肝脏有明显的保护作用,其功效与阳性对照药物联苯双酯相当,可作为一种解酒护肝型健康饮品。

引用

页码：28 / 33+41 +41

页数：7

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