摘要
采用Alcalase蛋白酶水解花生蛋白制备花生多肽,将40只昆明小鼠随机分为四组(对照组、模型组、高低剂量多肽组),除对照组外,其余三组每日分别皮下注射400mg/kgbwD-半乳糖建立过氧化损伤模型;多肽组分别用花生多肽水溶液灌胃(400、800mg/kgbw),实验周期32d。实验结束,处死动物,取脾脏及胸腺称重,计算脏器指数;测定血清及肝脏中丙二醛(MDA)含量,超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-PX)活性。结果表明,花生多肽使小鼠胸腺指数和脾脏指数升高,血清MDA含量明显下降,GSH-Px活力显著提高;并且使肝组织中MDA含量明显下降,SOD与GSH-Px活力明显提高,提示花生多肽具有较强的抗氧化作用。
To study the preparation and the effect of peanut polypeptide on antioxidative system of mice with oxidative injury model induced by D-galactose, forty kunming mice were divided into four groups, namely contral group, oxidative injury model group, low or high dosage of peanut polypeptide treatment group. Except the control group, all other groups were subcutaaeously injected with D-galactose solution （40mg/ml, 0.1ml/10g bw） daily for successive 32 days. At the same time, mice in the peanut polypeptide treatment groups were orally given peanut polypeptide in the dosage of 400mg/kg bw and 800mg/kg bw, respectively. Then the malondialdehyde （MDA） contents, superoxide dismutase （SOD） and glutathione peroxidase （GSH-Px） activities in serum and in liver were assayed respectively. In addition, the spleen and thymus gland were also separated to dtermine their indices. The results showed that thymus index and spleen index significantly decreases. While MDA content significantly increases and the activity of GSH-Px significantly decreases both in serum and in liver of oxidative injury mouse model. Both 400mg/kg and 800mg/kg peanut polypeptide administrations have made thymus index and spleen index significantly increase, MDA content significantly decreased and GSH-Px activity significantly increase in serum and in liver. The dosage of 800mg/kg also significantly increased the liver SOD activity. It showed that polypepfide has significantly antioxidative activity with the mechanism probably connected with rising immunity, oxygen free radicals elimination and antilipoperoxidation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期324-327,共4页
Food Science
关键词
花生多肽
D-半乳糖
小鼠
抗氧化
peanut polypeptide
D-galactose
mice
antioxidative effect
