纖溶豆豉的制備及其對(duì)小鼠溶栓效果的評(píng)價(jià)-論文.pdf

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1、2282012，Vo1．33,No．03目品科學(xué)※營(yíng)養(yǎng)衛(wèi)生纖溶豆豉的制備及其對(duì)小鼠溶栓效果的評(píng)價(jià)李小東，王成濤，趙磊，楊雪蓮，張佳嬋(北京工商大學(xué)食品添加劑與配料北京高校工程研究中心，食品風(fēng)味化學(xué)北京市重點(diǎn)實(shí)驗(yàn)室，北京100048)摘要：利用動(dòng)物血栓模型，飼喂纖溶豆豉來(lái)研究其在動(dòng)物體內(nèi)的溶栓作用。通過(guò)小鼠腰背部皮下注射l0mg／mL角又菜膠溶液誘發(fā)小鼠尾靜脈形成血栓，實(shí)驗(yàn)組A飼喂豆豉纖溶豆豉并自由飲用纖溶豆豉提取液，對(duì)照組B(模型小鼠)、對(duì)照組c(正常小鼠)分別飼喂全價(jià)營(yíng)養(yǎng)鼠糧，并自由飲水。結(jié)果

2、表明：各組小鼠生長(zhǎng)情況良好；飼喂纖溶豆豉的實(shí)驗(yàn)組A小鼠體質(zhì)量先降低后增高，飼喂5d以后尾部形成的血栓長(zhǎng)度逐漸變短，1Od時(shí)凝血酶原時(shí)間、凝血酶時(shí)間稍有延長(zhǎng)，但差異不顯著，15d后凝血酶原時(shí)間、凝血酶時(shí)間均明顯延長(zhǎng)(P

3、血栓長(zhǎng)度；纖溶活性；角叉菜膠PreparationofFibrinolyticDouchiandEvaluationofItsThrombolyticEffectivenessinvivoLIXiao—dong，WANGCheng—tao，ZHAOLei，YANGXue—lian，ZHANGJia—chan(BeijingHigherInstitutionEngineeringResearchCenterofFoodAdditivesandIngredients，BeijingKeyLabora

4、toryofFlavorChemistry，BeijingTechnologyandBusinessUniversity，Beijing100048，China)Abstract：TheefectoffeedingDouchiwasevaluatedonmousethrombosisinducedbysubcutaneous．mjectionwith10mg／mLcarrageenanatthebackwaistofmice．ICRmiceweredividedintothreegroups：D

5、ouchitreatmentgroup(thrombosismodelmicefedDouchiandnormalsalineextractfromDouchi)，modelcontrolgroup(thrombosismodelmicefedfullnutritiondietanddistilledwater)andnormalcontrolgroup(normalmicefedfullnutritiondietanddistilledwater)．Theresultsshowedthatth

6、emiceintheDouchitreatmentgroupexhibitedallinitialdecreaseandsubsequentincreaseinbodyweight，astightincreaseinprothrombintime(PandthrombintimeT)，andareductioninplasmafibrinogen(FiB)duringtheexpedmenLThedetectionofD-dimerwaspositiveafter10daysoffeedinga

7、ndPTand1Twerenotablyprolonged(P<0．05)inthemicefedfor15days．However,PTandTrshowednosignificantdifferencebetweenthemodelcontrolgroupandnormalcontrolgroup．Therefore，DouchiCanactivamthefunctionoffibrinolysis，inhibitthefunctionofblood-clottingsystem，andpr

8、eventandtreatthrombosisdiseases．Keywords：ChineseDouchi；thrombosismodel；lengthofinfarctedregions；fibrinolyticactivity；carrageenan中圖分類(lèi)號(hào)：TS201．4文獻(xiàn)標(biāo)識(shí)碼：A文章編號(hào)：1002．6630(2012)03．0228—04豆豉是我國(guó)的傳統(tǒng)發(fā)酵食品，營(yíng)養(yǎng)豐富、風(fēng)味獨(dú)張炳文等[31也發(fā)現(xiàn)豆豉激酶對(duì)角叉菜膠造成的小鼠血栓特，并且具有開(kāi)胃增加食欲及預(yù)防心腦血管疾病的功效形