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Anti-HBV effect of liposome-encapsulated matrine in vitro ana in vivo 被引量:12
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作者 Chang-QingLi Yu-TongZhu +4 位作者 Feng-XueZhang Lin-ChunFu Xiao-HuiLi YiCheng Xiang-YangLi 《World Journal of Gastroenterology》 SCIE CAS CSCD 2005年第3期426-428,共3页
AIM: To study the anti-HBV effect of liposome-encapsulated matrine (Lip-M) in vitro and in vivo. METHODS: 2.2.15 cell line was cultured in vitro observe the effect of Lip-M and matrine on the secretion of HBsAg and HB... AIM: To study the anti-HBV effect of liposome-encapsulated matrine (Lip-M) in vitro and in vivo. METHODS: 2.2.15 cell line was cultured in vitro observe the effect of Lip-M and matrine on the secretion of HBsAg and HBeAg. The toxicity of Lip-M and matrine to 2.2.15 cell line was also studied by MTT method. In in vivo study, drug treatment experiment was carried out on the 13th day after ducks were infected with duck hepatitis B virus (DHBV). The ducks were randomly divided into 4 groups with 5-6 ducks in each group. Lip-M and matrine were given to DHBV-infected ducks respectively by gastric perfusion. Four groups were observed: group of Lip-M (20 mg/kg), group of Lip-M (10 mg/kg), group of matrine (20 mg/kg) and group of blank model. The drug was given once daily for 20 d continuously, and normal saline was used as control. The blood was drawn from the posterior tibial vein of all ducks before treatment (T0), after the medication for 5 (T5), 10 (T10), 15 (T15), 20 (T20) d and withdrawl of the drug for 3 d (P3). The serum samples were separated and stored at -70 ℃, DHBV-DNA was detected by the dot-blot hybridization. RESULTS: After addition of Lip-M and matrine to 2.2.15 cell line for eleven d, the median toxic concentration (TC50) of Lip-M and matrine was 7.29 mg/mL and 1.33 mg/mL respectively. The median concentration (IC50) of Lip-M to inhibit HBsAg and HBeAg expression was 0.078 mg/mL and 3.35 mg/mL respectively. The treatment index (TI) value of Lip-M for HBsAg and HBeAg was 93.46 and 2.17 respectively, better than that of matrine. The DHBV-infected duck model treatment test showed that the duck serum DHBV-DNA levels were markedly reduced in the group of Lip-M (20 mg/kg) after treated by gastric perfusion for 10, 15 and 20 d (0.43±0.22 vs 0.95±0.18, t = 4.70, P= 0.001<0.01.0.40±0.12 vs 0.95±0.18, t = 6.34, P= 0.000<0.01. 0.22±0.10 vs 0.95±0.18, t = 8.30, P= 0.000<0.01), compared to the group of matrine (20 mg/kg) (0.43±0.22 vs 0.79±0.19, t = 3.17, P= 0.01<0.05. 0.40±0.12 vs 0.73±0.24, t = 3.21, P= 展开更多
关键词 Duck hepatitis B virus MATRINE LIPOSOME Virus Replications
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干酪快速成熟的研究进展 被引量:13
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作者 梁荣蓉 罗欣 刘希山 《食品工业科技》 CAS CSCD 北大核心 2007年第5期238-241,共4页
综述了国内外干酪快速成熟的研究状况,探讨了脂质体微胶囊中性蛋白酶用于加快干酪成熟的可行性。
关键词 干酪成熟 脂质体 胶囊 脂质体胶囊化中性蛋白酶
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脂质体微胶囊化中性蛋白酶在Cheddar干酪快速成熟中的应用 被引量:7
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作者 梁荣蓉 罗欣 +1 位作者 高艳红 刘希山 《食品与发酵工业》 CAS CSCD 北大核心 2006年第10期142-146,共5页
尝试通过添加不同剂量的脂质体微胶囊化中性蛋白酶来加快Cheddar干酪的成熟;测定了不同成熟期内干酪的pH值、可溶性氮含量以及干酪的质构的变化,经过综合感官分析,确定了最适添加量。结果表明,添加脂质体微胶囊中性蛋白酶加快了干酪的成... 尝试通过添加不同剂量的脂质体微胶囊化中性蛋白酶来加快Cheddar干酪的成熟;测定了不同成熟期内干酪的pH值、可溶性氮含量以及干酪的质构的变化,经过综合感官分析,确定了最适添加量。结果表明,添加脂质体微胶囊中性蛋白酶加快了干酪的成熟,其中,0.01%的添加量既加快了干酪成熟,又没有导致干酪在风味、质构等品质方面的缺陷。 展开更多
关键词 快速成熟 脂质体胶囊化中性蛋白酶 CHEDDAR干酪
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