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益生菌老姜酵素改善大鼠寒凝血瘀的作用研究

Study on the Preparation of Old Ginger Enzyme by Probiotic Materia Medica Fermentation Technology and Its Effect on Cold Coagulation Blood Stasis Model in Rats
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摘要 本文研究了以姜、红糖、大枣和低聚异麦芽糖为原料生产的老姜酵素对缓解由寒凝血瘀引起的不良反应的作用效果。通过建造寒凝血瘀大鼠模型,同步灌胃老姜酵素,分为低剂量组、中剂量组和高剂量组,观察大鼠的体重等基本特征、扭体反应,测定服用前后的子宫、卵巢和肾脏的脏器指数,血液流变学特性,分析其PGF_(2α)和PGE_(2)数值变化,Ca^(2+)超载量和氧化应激反应。结果表明,与模型组相比,老姜酵素的低剂量组、中剂量组和高剂量组均改善大鼠的体重和基本指标,高剂量组的大鼠扭体反应次数明显下降,血液黏度降低,说明老姜酵素有助于缓解寒凝血瘀引起的不良反应且对健康没有影响。高剂量组大鼠的PGF_(2α)、PGE_(2)比值与模型组相比显著下降,改善Ca^(2+)超载量,提升SOD酶活性。表明老姜酵素对寒凝血瘀症有一定的改善作用。 In this paper,the effect of old ginger enzyme produced from ginger,brown sugar,jujube and isomaltooligosaccharide on alleviating the adverse reactions caused by cold coagulation and blood stasis was studied.By establishing the rat model of cold coagulation and blood stasis,the rats were divided into three groups:low dose group,middle dose group and high dose group.Observe the basic characteristics of rats,such as body weight,writhing reaction,determine the organ index of uterus,ovary and kidney,and the hemorheological characteristics before and after taking it,and analyze the numerical changes of PGF_(2α)and PGE_(2),Ca^(2+)overload and oxidative stress reaction.The results showed that compared with the model group,the low-dose group,middle-dose group and high-dose group improved the body weight and basic indexes of rats,and the writhing times and blood viscosity decreased significantly in the high-dose group,it shows that old ginger enzyme helps to alleviate the adverse reactions caused by cold coagulation and blood stasis and has no effect on health.The ratio of PGF_(2α)to PGE_(2) in the high dose group was significantly lower than that in the model group,the overload of Ca^(2+)was improved and the activity of SOD enzyme was increased.It shows that old ginger enzyme can improve the syndrome of cold coagulation and blood stasis to some extent.
作者 李丽娜 李晶 李东红 余萍 矫艳平 陈雪娇 LI Lina;LI Jing;LI Donghong;YU Ping;JIAO Yanping;CHEN Xuejiao(Jiangxi Renren Health Micro Ecological Technology Co.,Ltd.,Zhangshu 331200,China)
出处 《食品与发酵科技》 CAS 2024年第2期79-84,100,共7页 Food and Fermentation Science & Technology
关键词 益生菌 老姜酵素 寒凝血瘀证 probiotics old ginger enzyme cold coagulation blood stasis
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