强化苦丁茶提高热耐受能力的观察

EFFECT OF FORTIFIED KUDING TEA ON IMPROVING HEAT TOLERANCE

目的 :探讨强化苦丁茶提高热耐受能力的作用 ,为研制新型防暑饮料提供依据。方法 :以果蝇及小鼠为模型 ,分别以加入培养基或灌胃给药方法观察不同剂量 (低、中、高 )强化苦丁茶对热暴露的果蝇死亡率的影响以及对小鼠在热环境暴露的存活时间和高温游泳时间的影响。结果 :强化苦丁茶 (中剂量 )能显著减少热暴露果蝇的死亡率 ,处理组雄果蝇死亡率为 54.2 9% ,雌果蝇为 2 0 .0 0 % ,而对照组分别为 88.57%和 54.2 9% (P <0 .0 5) ;能提高热暴露小鼠存活时间 ,处理组为 ( 17.0± 2 .0 )min ,而生理盐水对照组为 ( 14.5± 2 .1)min ,(P <0 .0 5) ;还能延长小鼠高温游泳时间 ,处理组雄小鼠为 ( 77.8± 2 0 .7)min ,雌小鼠为 ( 91.0± 2 8.1)min ,而生理盐水对照组分别为 ( 4 9.9± 2 0 .6)min和 ( 56.4± 2 4 .1)min。结论 :强化苦丁茶可提高热暴露果蝇及小鼠的热耐受能力 。

Objective:To study the effect of fortified Kuding tea on heat tolerance, so as to provide basis for developing a new type of anti-heat beverage.Methods:Drosophila melanogaster and mice exposed to hot environment were regarded as heat exposure models.Different doses(low,middle and high) of fortified Kuding tea were given to them by adding to the cultured medium or by gastric gavage respectively. The mortality of Drosophila melanogaster, the survival time and the swimming time of mice were observed.Results:The mortality of Drosophila melanogaster treated with middle dose of fortified Kuding tea was 54.29% for ♂ Drosophila and 20.00% for ♀ Drosophila, significantly lower than that of control (88.57% and 54.29% respectively,P<0.05).The survival time of mice treated with fortified Kuding tea at middle dose was (17.0±2.0) min whereas that of saline control was (14.5±2.1) min,(P<0.05).The swimming time of treated mice was (77.8±20.7) min for male and (91.0±28.1) min for female, significantly higher than that of saline control〔(49.9±20.6) min, (56.4±24.1) min respectively,P<0.05〕.Conclusion:The fortified Kuding tea could significantly improve heat tolerance of Drosophila melanogaster and mice during heat exposure.It seemed hopeful that fortified Kuding tea will be a new type of anti-heat beverage.