摘要
为研究油橄榄提取物复配左旋肉碱酒石酸盐抗疲劳功能及其安全性,将小鼠随机分为3个剂量组(1.05、0.70、0.35 g/kg)和1个阴性对照组,用油橄榄复配物对小鼠进行灌胃,连续30 d后,测定负重游泳时间及血尿素氮、肝糖原、血乳酸含量;通过急性毒性实验、遗传毒性实验、大鼠30 d喂养实验,对油橄榄复配物进行安全性评价。研究结果显示:灌胃30 d后,与阴性对照组比较,高剂量组小鼠负重游泳时间显著延长(P<0.05);无负重游泳90 min,高剂量组小鼠血尿素氮含量显著降低(P<0.05),中剂量组极显著降低(P<0.01);无负重游泳10 min,高剂量组小鼠血乳酸含量显著下降(P<0.05);小鼠肝糖原的储备量无显著差异(P>0.05)。安全性评价结果显示,油橄榄复配物无急性毒性和遗传毒性,并且在30 d喂养实验期间,与阴性对照组比较,各剂量组的动物体重、进食量、食物利用率、血液学、血液生化学和组织病理学等指标均无显著差异(P>0.05)。研究结果表明,油橄榄复配物有明显的抗疲劳功能并且具有较高的安全性。
To study the anti-fatigue function and safety of Olea europaea extract compounded with L-carnitine tartrate,the mice were randomly divided into three dose groups(1.05,0.70,0.35 g/kg)and one negative control group,and Olea europaea compounds were administrated by gavage.After 30 days,the weight loading swimming time,blood urea nitrogen,hepatic glycogen,and blood lactic acid were measured.The acute toxicity test,genotoxicity test and the 30 days feeding test in rats were used to evaluate the safety of Olea europaea compounds.The results showed that after gavage administration for 30 days,compared with the negative control group,the weight loading swimming time of mice significantly extended in high dose group(P<0.05).The blood urea nitrogen content in mice significantly decreased in high dose group(P<0.05)and extremely significantly decreased in middle dose group(P<0.01)after swimming 90 min without weight loading.The accumulation of blood lactic acid in mice significantly decreased in high dose group(P<0.05)after swimming 10 minutes without weight loading.The content of hepatic glycogen in mice had no significant difference(P>0.05).The safety assessment results showed that the Olea europaea compounds had no acute toxicity or genotoxicity.Compared with the negative control group,the animal body weight,food intake,food utilization,hematology,blood biochemistry and histopathology in the three dose groups had no significant difference(P>0.05)during the 30 days feeding test.This indicated that the Olea europaea compounds had obvious anti-fatigue function and high safety.
作者
侯兴琳
吴晓霞
兰莹
刘皓淼
车佳行
HOU Xinglin;WU Xiaoxia;LAN Ying;LIU Haomiao;CHE Jiaxing(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China;College of Life Science and Technology, Xi’an Jiaotong University, Xi’an 710062, China)
出处
《食品科学技术学报》
CAS
CSCD
北大核心
2021年第4期104-115,共12页
Journal of Food Science and Technology
基金
中央高校基本科研业务费专项资金资助项目(245201)
中国博士后科学基金面上项目(2020M680161)
西北农林科技大学博士科研启动基金项目(Z109021807)。