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《Food Chemistry》:岩藻多糖可以保护酒精性胃损伤

已有 555 次阅读 2019-11-25 13:48 |个人分类:岩藻多糖|系统分类:科研笔记| 岩藻多糖, 胃黏膜, 幽门螺杆菌, 酒精

Food Chemistry》:岩藻多糖可以保护酒精性胃损伤

 

原标题:来自海参的岩藻多糖对酒精引起的胃黏膜损伤的保护功效

 

  胃黏膜损伤是胃溃疡早期病变反应之一,可由多种因素导致,例如酒精、药物、幽门螺杆菌等,过度饮酒会引发黏膜水肿、出血、充血及糜烂等症状,进而导致胃溃疡的发生;

  岩藻多糖是来自于褐藻中的含硫酸基的多糖物质,包括岩藻糖、半乳糖等,具有广泛的生物活性,包括保护胃黏膜、清除幽门螺杆菌等作用;

  本文研究了岩藻多糖对酒精性胃损伤的保护作用,先给小鼠每天喂食岩藻多糖,持续5天,之后酒精灌胃,观察小鼠胃黏膜损伤情况;

  实验结果显示,每天服用100 mg/kg的岩藻多糖能够有效保护胃黏膜,防止胃黏膜损伤,同时具有抗氧化和抗炎症作用。

 

关键词:岩藻多糖;胃黏膜;幽门螺杆菌;酒精

                                               

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延伸阅读

Food Chemistry 133 (2012) 1414–1419.

Protective effect of sea cucumber (Acaudina molpadioides) fucoidan against ethanol-induced gastric damage

Abstract:

Sea cucumber is a nutritional aquatic food that is widely consumed in East Asian countries. Employing a rat model of ethanol-induced gastric ulcer, we examined the protective effect of sea cucumber fucoidan (SC-FUC) extracted from Acaudina molpadioides and explored the related mechanisms. Oral administration with 100 mg/kg body weight SC-FUC for 5 days can significantly prevent the formation of gastric ulcer. Moreover, SC-FUC pretreatment could alleviate ethanol-induced histological damage, reverse changes in tissue oxidation and antioxidase activities, and regulate the signalling pathways of mitogen-activated protein kinases and matrix metalloproteinases. This study investigated the ethanolinduced gastric ulcer protective effect of SC-FUC for the first time, and elucidated that the protective mechanisms included anti-oxidation, gastric matrix hydrolysis suppression, and anti-inflammation.

All Authors:

Yanchao Wang, Wei Su, Cuiyu Zhang, Changhu Xue, Yaoguang Chang, Xiaolin Wu, Qingjuan Tang, Jingfeng Wang



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