在实验早期阶段给大鼠施用复合食品化学添加剂后回肠壁指标的变化

Ya. O. Oliinichenko
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The control group received saline, and the experimental group received a complex of food chemical additives prepared following the standard methodology for 1 and 4 weeks orally. Material sampling and morphometric studies were performed according to generally accepted methods. The following parameters of the ileum wall were determined: total average wall thickness and average thickness of the serous membrane, muscle layer, submucosal and mucosal layers lseparately. Results. Changes in the indicators were found after the first week of administration of the food additives complex. In particular, the total intestinal wall thickness increased by 1.51 times compared to the control; after the fourth week, this indicator slightly decreased, although it was 1.22 times higher than the control group (p<0.05). The average mucosal thickness was 1.67 and 1.35 higher than in the control group after the first and fourth week, respectively. The average thickness of the submucosal layer also changed; after the first week, this indicator was 1.12 times lower than the control one; after the fourth week, the indicator increased by 1.21 times and 1.34 times compared to the control group and the previous observation period (p<0.05), respectively. As for the muscular layer, compared to the control group, after the first week, this indicator was 1.58 times higher (p<0.05). After the fourth week, it was 1.19 times higher than the control group and 1.33 times lower than the previous period. The average thickness of the serous layer was 1.44 times higher after the first week and 1.58 times higher after the fourth week compared to the control group. Conclusion. 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引用次数: 0

摘要

外源性因素的影响是消化系统疾病的常见原因。食品化学添加剂是有害外源因素中的重要因素。尽管有文献数据表明它们对各系统和器官产生了不良影响,但关于它们对回肠的复杂影响的信息却很有限,需要进一步研究。本研究旨在确定大鼠在摄入复合食品化学添加剂(包括谷氨酸钠、亚硝酸钠和庞索 4R)的早期阶段回肠壁的指标变化。材料和方法研究对象为成熟白鼠,分为对照组和实验组。对照组口服生理盐水,实验组口服按照标准方法制备的食品化学添加剂复合物 1 周和 4 周。材料取样和形态计量研究按照公认的方法进行。测定了回肠壁的以下参数:总平均壁厚以及浆膜、肌肉层、粘膜下层和粘膜层的平均厚度。结果。在服用复合食品添加剂第一周后,各项指标都发生了变化。其中,肠壁总厚度比对照组增加了1.51倍;第四周后,该指标略有下降,但仍比对照组高出1.22倍(P<0.05)。第一周和第四周后,粘膜平均厚度分别比对照组高 1.67 倍和 1.35 倍。粘膜下层的平均厚度也发生了变化;第一周后,该指标比对照组低 1.12 倍;第四周后,该指标比对照组和前一观察期分别增加了 1.21 倍和 1.34 倍(P<0.05)。至于肌肉层,与对照组相比,第一周后,该指标增加了 1.58 倍(P<0.05)。第四周后,该指标比对照组高 1.19 倍,比前一期低 1.33 倍。与对照组相比,血清层的平均厚度在第一周后增加了 1.44 倍,在第四周后增加了 1.58 倍。结论。因此,引入食品化学添加剂复合物后,由于结缔组织水分过多、血液循环受阻以及所有膜的结构成分的细胞周水肿,导致回肠回肠壁在实验早期就发生了指标性变化。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
ALTERATIONS IN RAT ILEAL WALL METRICS FOLLOWING ADMINISTRATION OF A COMPLEX OF FOOD CHEMICAL ADDITIVES DURIGN THE EARLY STAGES OF THE EXPERIMENT
The influence of exogenous factors is a common cause of digestive disorders. Food chemical additives are important in the list of harmful exogenous factors. Despite the availability of literature data on their adverse effects on various systems and organs, the information on their complex impact on the ileum is limited and requires further study. The present study aimed to determine the metric changes in the ileal wall of rats during the early stages of administration of a complex of food chemical additives including monosodium glutamate, sodium nitrite, and ponceau 4R. Materials and methods. The study was conducted on mature white rats, divided into control and experimental groups. The control group received saline, and the experimental group received a complex of food chemical additives prepared following the standard methodology for 1 and 4 weeks orally. Material sampling and morphometric studies were performed according to generally accepted methods. The following parameters of the ileum wall were determined: total average wall thickness and average thickness of the serous membrane, muscle layer, submucosal and mucosal layers lseparately. Results. Changes in the indicators were found after the first week of administration of the food additives complex. In particular, the total intestinal wall thickness increased by 1.51 times compared to the control; after the fourth week, this indicator slightly decreased, although it was 1.22 times higher than the control group (p<0.05). The average mucosal thickness was 1.67 and 1.35 higher than in the control group after the first and fourth week, respectively. The average thickness of the submucosal layer also changed; after the first week, this indicator was 1.12 times lower than the control one; after the fourth week, the indicator increased by 1.21 times and 1.34 times compared to the control group and the previous observation period (p<0.05), respectively. As for the muscular layer, compared to the control group, after the first week, this indicator was 1.58 times higher (p<0.05). After the fourth week, it was 1.19 times higher than the control group and 1.33 times lower than the previous period. The average thickness of the serous layer was 1.44 times higher after the first week and 1.58 times higher after the fourth week compared to the control group. Conclusion. Thus, the introduction of a complex of food chemical additives leads to metric changes in the ileal wall of the ileum at the early stages of the experiment due to hyperhydration of connective tissue, impaired blood circulation, and pericellular oedema of the structural components of all membranes.
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