不同品质食用白酒对大鼠肝脏形态及其抗氧化能力的影响

Effects of Drinking Liquor of Different Quality on Liver Morphology and Its Anti-oxidant Capacity in Sprague-Dawley Rats

为了观察不同品质食用白酒对大鼠肝脏形态及其抗氧化能力影响。将53%vol不同品质的白酒分为一号品酒、二号品酒、三号品酒和四号品酒,准备健康雄性SD(Sprague-Dawley)大鼠54只,随机分为9组:一号品酒高、低剂量组;二号品酒高、低剂量组;三号品酒高、低剂量组;四号品酒高、低剂量组以及生理盐水对照组。按低剂量(4 mL/kg·d)、高剂量(8 mL/kg·d)分别给予SD大鼠灌胃2个月,最后一次灌胃后,禁食12 h,取肝脏组织,制作肝脏切片,进行HE染色、苏丹染色和Masson染色,观察其组织形态学改变;比色法测肝脏抗氧化能力及其乙醇脱氢酶(Alcohol dehydrogenase,ADH)。结果表明:①各实验组剂量依赖性地加重了肝脏细胞变性、脂肪变性和纤维增生,但以一号品酒大鼠肝细胞纤维化的变化较轻,四号品酒大鼠肝细胞变化严重;②各实验组大鼠的超氧化物歧化酶(Superoxide Dismutase,SOD)比对照组高(p<0.05);一号品酒低剂量组的还原性谷胱甘肽(Glutathione,GSH)比对照组高(p<0.05);二号品酒低剂量组的丙二醛(Malondialdehyde,MDA)值比正常组低(p<0.05);③除二号品酒高剂量组、四号品酒高剂量组外的其余实验组大鼠肝脏乙醇脱氢酶(Alcohol dehydrogenase,ADH)值比对照组高(p<0.05),一号品酒低剂量组、三号品酒低剂量组大鼠ADH值比二号品酒低剂量组、四号品酒低剂量组高(p<0.05);三号品酒高剂量组大鼠ADH值比四号品酒高剂量组高(p<0.05);同种品酒高、低剂量组之间无统计学差异(p>0.05)。由此推测,饮酒2个月,可引起肝脏形态学上的改变,肝脏的抗氧化能力和ADH酶活性增强,其变化的程度与酒的种类和剂量有关。

The effects of drinking liquor of different quality on liver morphology and its anti-oxidant capacity in Sprague-Dawley rats were inves- tigated. In this study, edible liquor products of different quality were divided into No. 1, No.2, No.3 and No.4, and 54 male Sprague-Dawley rats were randomly divided into nine groups： high dose group with No.l, low dose group with No.I, high dose group with No.2, low dose group with No.2, high dose group with No.3, low dose group with No.3, high dose group with No.4, low dose group with No.4, and saline control group. In- tragastric administration of liquor was operated to rats in each liquor group for two months （high dose of 8 mL/kg, d and low dose of 4 mL/kg·d）. After the last intragastric administration, 12 h fasting followed and then liver tissue extracted for the preparation of liver slices, and its morphologi- cal change was observed after HE dyeing, Sudan dyeing and Masson dyeing. In addition, its anti-oxidant capacity and its ADH were measured by colorimetric method. The experimental results were as follows： （1）the degeneration of liver cells, fatty and fiber worsened in all groups with liquor, and groups with No.4 were the worst and groups with No.1 were better; （2）SOD in each liquor group was higher than that in control group （p〈 0.05）, GSH in low dose group with No.1 was higher than that in control group （p〈0.05）, and MDA in low dose group with No.2 was lower than that in control group （p〈0.05）; （3）ADH in each liquor group was higher than that in control group except high dose group with No.2 and high dose group with No.4 （p〈0.05）, ADH in low dose group with No.1 and in low dose group with No.3 was higher than that in low dose group with No.2 and in low dose group with No.4 （p〈0.05）, ADH in high dose group with No.3 was higher than that in high dose group with No.4 （p〈 0.05）, there was no statistically significant difference in ADH between high dose group and low dose group for the same liquor. Accordingly, 2-month liquor drinking might induce the change of liver morphology, enhance liver anti-oxidant capacity, and improve ADH activity, and such change might be related to liquor varieties and liquor dosage.