AIM:To investigate the in vivo hepatoprotective effects and mechanisms of Gentiana manshurica Kitagawa (GM) in acetaminophen (APAP)-induced liver injury in mice.METHODS: GM (200, 150 or 50 mg/kg body weight) or N-acet...AIM:To investigate the in vivo hepatoprotective effects and mechanisms of Gentiana manshurica Kitagawa (GM) in acetaminophen (APAP)-induced liver injury in mice.METHODS: GM (200, 150 or 50 mg/kg body weight) or N-acetyl-L-cysteine (NAC; 300 mg/kg body weight) was administrated orally with a single dose 2 h prior to APAP (300 mg/kg body weight) injection in mice.RESULTS: APAP treatment significantly depleted hepatic glutathione (GSH), increased serum aspartate aminot ransferase (AST), alanine aminotransferase (ALT) and malonyldialdehyde (MDA) and 4-hydroxynonenal levels, and decreased hepatic activity of glutathione peroxidase (GSH-px) and superoxide dismutase (SOD). However, the pretreatment of GM signif icantly alleviated APAP-induced oxidative stress by increasing GSH content, decreasing serum ALT, AST and MDA, and retaining the activity of GSH-px and SOD in the liver. Furthermore, GM pretreatment can inhibit caspase-3 activation and phosphorylation of c-Jun-NH2-terminal protein kinase 2 (JNK1/2) and extracellular signalregulated kinase (ERK). GM also remarkably attenuated hepatocyte apoptosis confirmed by the terminal deoxynucleotidyl transferase mediated dUTP nick end-labeling method.CONCLUSION: Hepatoprotective effects of GM against APAP-induced acute toxicity are mediated either by preventing the decline of hepatic antioxidant status or its direct anti-apoptosis capacity. These results support that GM is a potent hepatoprotective agent.展开更多
为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然...为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然发酵和老泡菜水混菌接种发酵4种方式发酵,并对发酵小米辣的品质特性进行比较分析。结果表明,与其他发酵方式相比,老泡菜水混菌接种发酵显著(P<0.05)增加了发酵小米辣中乳酸菌数量、有机酸含量以及挥发性风味物质,特别是醇类、萜烯类和含硫化合物的种类和含量,降低了亚硝酸盐含量。此外,老泡菜水混菌接种发酵小米辣的pH下降迅速并保持稳定,可延缓小米辣在发酵过程中变黄、变软。综上,老泡菜水混合接种发酵可提高发酵小米辣的安全性、风味组分以及改善产品的滋味,是发酵小米辣的优选工艺。展开更多
基金Supported by National Natural Science Foundation of China,No.30660225 and No.30960511
文摘AIM:To investigate the in vivo hepatoprotective effects and mechanisms of Gentiana manshurica Kitagawa (GM) in acetaminophen (APAP)-induced liver injury in mice.METHODS: GM (200, 150 or 50 mg/kg body weight) or N-acetyl-L-cysteine (NAC; 300 mg/kg body weight) was administrated orally with a single dose 2 h prior to APAP (300 mg/kg body weight) injection in mice.RESULTS: APAP treatment significantly depleted hepatic glutathione (GSH), increased serum aspartate aminot ransferase (AST), alanine aminotransferase (ALT) and malonyldialdehyde (MDA) and 4-hydroxynonenal levels, and decreased hepatic activity of glutathione peroxidase (GSH-px) and superoxide dismutase (SOD). However, the pretreatment of GM signif icantly alleviated APAP-induced oxidative stress by increasing GSH content, decreasing serum ALT, AST and MDA, and retaining the activity of GSH-px and SOD in the liver. Furthermore, GM pretreatment can inhibit caspase-3 activation and phosphorylation of c-Jun-NH2-terminal protein kinase 2 (JNK1/2) and extracellular signalregulated kinase (ERK). GM also remarkably attenuated hepatocyte apoptosis confirmed by the terminal deoxynucleotidyl transferase mediated dUTP nick end-labeling method.CONCLUSION: Hepatoprotective effects of GM against APAP-induced acute toxicity are mediated either by preventing the decline of hepatic antioxidant status or its direct anti-apoptosis capacity. These results support that GM is a potent hepatoprotective agent.
文摘为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然发酵和老泡菜水混菌接种发酵4种方式发酵,并对发酵小米辣的品质特性进行比较分析。结果表明,与其他发酵方式相比,老泡菜水混菌接种发酵显著(P<0.05)增加了发酵小米辣中乳酸菌数量、有机酸含量以及挥发性风味物质,特别是醇类、萜烯类和含硫化合物的种类和含量,降低了亚硝酸盐含量。此外,老泡菜水混菌接种发酵小米辣的pH下降迅速并保持稳定,可延缓小米辣在发酵过程中变黄、变软。综上,老泡菜水混合接种发酵可提高发酵小米辣的安全性、风味组分以及改善产品的滋味,是发酵小米辣的优选工艺。
