大力华酒对D-gal致衰老小鼠脑组织的抗衰老作用及免疫力影响的实验研究

Experimental Study on Anti- aging Effect of Dalihua Liquor(大力华酒) in Brain Tissue of Aging Model Mice Induced by D-galactose and Their Immune Activity

目的:观察大力华酒对D-半乳糖(D-gal)致衰老小鼠脑组织的抗衰老作用及其免疫力的影响。方法:60只健康昆明小鼠,随机分为6组,即大力华酒高、中、低剂量组、阳性对照组、衰老模型组、正常对照组,每组各10只。以D-gal制备亚急性衰老小鼠模型,大力华酒高、中、低剂量组灌胃相应剂量药酒,阳性对照组给予中国劲酒,空白对照组与模型组用等体积蒸馏水灌胃。6周后,计算脾脏指数,测定脑组织的超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)活性及丙二醛(MDA)、一氧化氮(NO)含量。结果:与模型组比较,该酒可明显升高D-gal致衰老小鼠的脾脏指数(P<0.01,P<0.05);可使衰老小鼠脑组织SOD和GSH-Px活性明显升高(P<0.05),MDA和NO含量明显下降(P<0.05)。与正常组比较,其低剂量组小鼠脑组织MDA含量有明显升高(P<0.05)、GSH-Px活性显著下降(P<0.05)。结论:大力华酒能提高D-gal致衰老模型小鼠的免疫功能,对脑组织的衰老有一定的延缓作用,其作用机制可能与能清除过多自由基、阻止脂质过氧化物的产生等有关。

Objective： To observe the anti- aging effect of Dalihua liquor in brain tissue and the immune system of aging model mice induced by D- galactose. Methods： Sixty healthy KM mice were randomly divided into 6 groups,high dose group,middle dose group,low dose group,positive control group,aging model group and blank control group with 10 mice in each group. Aging mice models caused by D- galactose,in Dalihua high,middle and low dose group were given to the corresponding dose medicinal liquor,positive control group were given China Jin wine and blank control and model group were treated with the same distilled water. After 6weeks,spleen index was tested,the activity of SOD and GSH- Px,the contents of MDA and NO in brain tissue were recorded. Results： Compared with the aging model group,spleen index and the activity of SOD and GSH-Px of Dalihua wine group were significantly increased（ P〈0. 05）,and the content of MDA and NO were significantly decreased（ P〈0. 05）. Compared with normal control group,the content of MDA was significantly increased（ P〈0. 05）,and the activity of GSH- Px was significantly decreased（ P〈0. 05） in the low dose group.Conclusions： Dalihua liquor could improve the immune function of aging model mice induced by D- galactose,which,to some degree,delayed senility in brain tissue,its mechanism might be concerned with removing too much free radicals and preventing creation of lipid peroxide.