Xianrong Zhou, Fei She, Ruokun Yi, Jia Liu, Chong Li, Xin Zhao, Pan Wang
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引用次数: 0
摘要
据报道碧螺春茶具有抗氧化和抗炎特性,但其对肝脏疾病的影响尚不清楚。本研究建立CCl4致急性肝损伤小鼠模型,分为正常对照组、CCl4组、碧螺春低剂量组、碧螺春高剂量组和水飞蓟素阳性对照组5个实验组,评价碧螺春生物活性提取物的肝保护作用。此外,采用高效液相色谱法对提取物中的主要生物活性成分进行了定性分析。结果表明:碧螺春活性提取物对CCl4所致的脏器损伤有改善作用;降低血清LDL-C、AST、ALT、AKP、IL-1β、IL-6、IFN-γ水平,升高HDL-C、IL-10水平;下调肝组织中nf - κ b -p65、IL-1β、IL-12、TNF-α、TGF-β、NOS mRNA表达,上调IL-10、il - b -α、Bcl-2、GSH表达;HPLC分析发现该提取物的主要成分为杨梅素、槲皮素和橙皮素。综上所述,碧螺春茶活性提取物能有效改善CCl4诱导的急性肝损伤,其改善机制可能与其粗提物中杨梅素、槲皮素和橙皮素的生理活性有关。
Improvement effect of Biluochun tea active extract on CCl4-induced acute liver injury
Biluochun tea is reported to have antioxidant and anti-inflammatory properties, while its effect on liver disease remains unknown. In this study, a CCl4-induced acute liver injury mouse model with five experimental groups (normal control group, CCl4 group, low-dose Biluochun tea group, high-dose Biluochun tea group, and silymarin positive control group) were established to evaluate the hepatoprotective effects of Biluochun bioactive extract. Furthermore, high-performance liquid chromatography (HPLC) was utilized for qualitative analysis of the major bioactive components in the extract. The results showed that Biluochun active extracts improved organ damage caused by CCl4; decreased the LDL-C, AST, ALT, AKP, IL-1β, IL-6, and IFN-γ levels, and increased HDL-C and IL-10 levels in serum; it also down-regulated the mRNA expressions of NFκB-p65, IL-1β, IL-12, TNF-α, TGF-β, and NOS, and up-regulated the expressions of IL-10, IκB-α, Bcl-2, and GSH in liver tissue; HPLC analysis found that the main constituents in this extract were myricetin, quercetin, and hesperetin. In conclusion, the Biluochun tea active extract could effectively improve the acute liver damage induced by CCl4, and the improvement mechanism may be related to the physiological activities of myricetin, quercetin, and hesperetin in the crude extract.
期刊介绍:
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.