虾青素对D-半乳糖诱导的衰老大鼠脑组织氧化应激的影响
首发时间:2013-03-06
摘要:虾青素(Astaxanthin)是一种存在于虾蟹外壳及藻类等水产生物中的红色类胡萝卜素,它不仅具有极强的抗氧化活性和抗炎症功效,还具有可以穿过血脑屏障的特性。基于其特殊的功能活性,虾青素具有较强的脑保护功能。本文旨在研究虾青素对D-半乳糖诱导的衰老大鼠脑组织中氧化应激的影响。通过对SD大鼠腹腔注射D-半乳糖来诱导衰老模型,同时灌胃虾青素进行干预。实验结果表明,虾青素可以显著降低衰老大鼠脑组织MDA和8-OHdG的含量,显著增强T-SOD和GSH-PX的活性,提高GSH含量和T-AOC水平,有效改善D-半乳糖致衰老大鼠脑组织的抗氧化能力,从而达到延缓脑衰老的作用。
关键词: 食品科学 虾青素 D-半乳糖 氧化应激 脑衰老 抗氧化能力
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The Effects of Astaxanthin on the Oxidative Stress in Brain of Aged SD Rats Induced by D-galactose
Abstract:Astaxanthin is a red-orange carotenoid pigment which exists in aquatic organisms, such as the shell of shrimp and crab and algae. It has not only powerful antioxidative and anti-inflammatory properties, but also the property of throughing the blood brain barrier. Based on these special functional activity, astaxanthin has effective brain protection function. In this article, the effects of astaxanthin on the oxidative stress in brain of aged SD rats induced by d-galactose were explored. To make aged SD rats models by subcutaneous injection of d-galactose, meanwhile to receive astaxanthin. The results showed that astaxanthin apparently decreased MDA and 8-OHdG content, markedly enhanced T-SOD and GSH-PX activity, obviously increased GSH and T-AOC level. The results proved that astaxanthin could enhanced anti-oxidative capacity in brain of aging rats to suspend brain aging.
Keywords: food science astaxanthin d-galactose oxidative stress brain aging anti-oxidative capacity
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虾青素对D-半乳糖诱导的衰老大鼠脑组织氧化应激的影响
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