西藏芜菁及其加工制品增强人体低氧耐受性的实验研究

Effects of Tibetan Turnip and Its Processed Products on Human Tolerance to Hypoxia

以西藏芜菁的块茎及其加工制品(芜菁脆片和芜菁饮料)为实验材料,选市售的抗缺氧药物红景天胶囊为阳性对照物,同时设淀粉胶囊作为安慰剂,进行了为期21 d的人体试食试验。实验期间受试者每周定时进行低氧耐受性测试,记录受试者在低氧环境中的不耐受主诉、血氧饱和度及心率,同时检测血清超氧化物歧化酶(superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)酶活性及丙二醛(malondialdehyde,MDA)含量等指标。结果表明:芜菁及其加工制品能有效缓解人体的低氧反应症状;各实验组(安慰剂除外)实验后的心率均小于实验前。在增强人体抗氧化能力方面,阳性对照组和芜菁脆片组的受试者连续服用7 d和14 d后血清SOD酶活性较实验前得到显著升高(P<0.05);第21天时,与安慰剂组相比,各实验组的人体血清CAT酶活性均有显著升高(P<0.05),而MDA含量则显著降低(P<0.05)。综上所述,芜菁及其加工制品均具有一定的抗缺氧作用,尤其是芜菁脆片很好地保留了芜菁鲜品中的有效成分,其生物学功效可与红景天媲美,是一种具有良好开发前景的抵御高原反应的即食休闲食品。

A 21-day human feeding trial was conducted using fresh and processed turnip products（turnip crisp and beverage） as experimental objects, commercially available antihypoxic Rhodiola capsules as positive control and starch capsules as placebo. All subjects received hypoxia reaction tests. During the tests, uncomfortable responses, SpO2 and heart rates were recorded. Meanwhile, blood routine indexes, serum SOD and CAT activities and MDA content of all subjects were also determined. Results revealed that fresh turnip as well as its processed products could effectively alleviate hypoxia reaction symptoms. Except for the placebo group, the mean heart rates of the subjects on the 21st day in all experimental groups were smaller when compared with those before the test. As for the antioxidant capacity analysis, serum SOD activities in the positive control and turnip crisp group elevated significantly after 7-day treatments when compared with that before the test（P ＆lt; 0.05）. The same result for the turni p crisp group after administration for 14 days was observed（P ＆lt; 0.05）. The CAT activity of all experimental groups also exhibited a significant increase on the 21st day when compared with the placebo group, while MDA contents in all experimental groups declined significantly（P ＆lt; 0.05）. In conclusion, turnip and its processed products have the same bioactive activity as Rhodiola. The turnip crisp retains most of the bioactive components present in fresh turnip. Thus it can be developed as a snack food with the potential resistance to altitude sickness.