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大蒜素对大鼠学习记忆能力及脑组织中SOD、AChE的影响 被引量:3

Effect of allicin on the capacity for learning and memory in rats and the contains of SOD, AChE in brain tissue
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摘要 目的:观察大蒜素对Al Cl3致痴呆大鼠脑部衰老的影响以及对脑和血清内蛋白、SOD(超氧化物歧化酶)、ACh E(乙酰胆碱酯酶)含量的影响。方法:取40只雌性SD大鼠,随机分为5组(n=8):空白对照(C组)、模型对照组(N组)、大蒜素高剂量组(H组,40 mg/kg)、大蒜素中剂量组(M组,20 mg/kg)、大蒜素低剂量组(L组,10 mg/kg)。用药组和模型对照组,皮下注射NaNO_2(90 mg/kg),灌胃AlCl_3(800 mg/kg),空白对照组皮下注射同体积生理盐水,灌胃同体积生理盐水做对照,持续30 d。大蒜素高中低剂量组灌胃不同剂量的大蒜素,空白对照组和模型对照组灌胃同体积的生理盐水做对照,持续30 d。实验结束后,测定小鼠的学习记忆能力,测定脑组织和血清中乙酰胆碱酯酶活性、超氧化物歧化酶的活性以及蛋白的含量。结果:与模型组相比,大蒜素组动物逃避潜伏期明显缩短,并能显著增加脑内蛋白、SOD的含量,AChE的含量明显降低。结论:大蒜素能提高记忆再现障碍大鼠的学习记忆能力,其机制可能与促进脑内蛋白和SOD的合成有关。 Objective: To observe the effect of Allicin on learning and memory capability in rats and SOD, ACh E, protein in brain tissue. Methods: Forty female SD rates were randomly divided into 5 group(8 each): control group(Group C), model group(Group N), and allicin group with different allicin dosagoe, i.e, high-dose allicin group(Group H), medium-dose allicin group(Group M) and low-dose allicin group(Group L). Rats in group N, L, M, H were given subcutaneous injection of 90 mg/kg NaNO2 and oral of 800 mg/kg AlCl3. While those in group C received subcutaneous injection normal saline and lavage with normal saline as control for 3 weeks. Then, rates in group L, M, H were lavaged with allicin in the does of 10, 20, 40 mg/kg, respectively, while those in group C, D were lavaged with the same volume of normal saline for 3 weeks as control. After the test measured the ability of learning of memory in mice, detemination SOD, ACh E and the protein in brain tissue and serum. Results: Compared with the model group, incubation period in the allicin group was significantly shorten, the SOD activity was siginificantly higer, the protein content were siginificantly higer, and the ACh E content were significantly reduced. Conclusion: Allicin could improve the memory reappearance disorder in rats learning and memory ability, the mechanism might be related to promote the synthesis of protein and SOD in the brain.
出处 《食品科技》 CAS 北大核心 2017年第6期225-229,共5页 Food Science and Technology
基金 国家级大学生创新创业训练计划项目(201610452035)
关键词 大蒜素 衰老 学习记忆 SOD ACHE allicin aging learning and memory SOD AChE
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