摘要
【目的】研究以阿胶、核桃仁、黑芝麻、黄酒为原料制备而成的阿胶糕增强机体抗氧化、抗衰老的活性机制。【方法】在动物试验中,将50只SPF级雄性ICR小鼠随机分为5组(每组10只),分别为空白对照组、模型组与低剂量(1.67g/kgBW)、中剂量(3.33g/kgBW)、高剂量(6.67g/kgBW)的试验组。连续饲料喂养30 d后,分别测定各组动物的血清超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)、脂质过氧化产物丙二醛(MDA)和蛋白质羰基(PCO)等指标。人体试验中,分别将110例受试者随机分为试验组和对照组。试验组给予阿胶糕;对照组无任何干预,周期为3个月。分别测定SOD、GSH-Px、MDA以及皮肤水分、油分和VISIA测试。【结果】在动物试验中,试验组血清MDA和PCO显著降低,SOD和GSH显著升高;而在临床模型中,试验组人群血液SOD和GSH-Px与对照组人群相比均有显著增加,表明阿胶糕具有抗氧化作用。同时,人体面部指标测试结果显示,食用阿胶糕可有效增加皮肤水分和面部皮肤油脂分泌,可一定程度改善面部年龄、斑点和紫外线色斑等,有助于皮肤抗衰老。【结论】该研究为探究阿胶糕的抗氧化与抗衰老活性机制提供了依据。
[Objective]This study aims to decipher the mechanisms underpinning the antioxidant and anti-aging activities of Asini Corii Colla cake prepared with Asini corii colla,walnut kernel,black sesame,and rice wine.[Method]In the animal experiments,50 SPF-grade male ICR mice were randomly assigned into 5 groups(n=10):blank negative control,model positive control,and low-dose(1.67 g/kg BW),medium-dose(3.33 g/kg BW),and high-dose(6.67 g/kg BW)Asini Corii Colla cake.After 30 of continuous feeding,the serum levels of superoxide dismutase(SOD),glutathione peroxidase(GSH-Px),lipid peroxidation product malondialdehyde(MDA),and protein carbonyl(PCO)were determined for each group of animals.In the human trial,110 subjects were randomly allocated into experimental and control groups.The experimental group was given Asini Corii Colla cake,and the control group had no intervention.The intervention period was 3 months.The serum levels of SOD,GSH-Px,and MDA as well as skin moisture and oil content were measured,and the VISIA test was carried out.[Result]In the animal experiments,Asini Corii Colla cake groups showed significantly declined serum levels of MDA and PCO and significantly elevated serum levels of SOD and GSH.In the human trial,the experimental group showed significantly increased serum levels of SOD and GSH-Px compared with the control group,indicating that Asini Corii Colla cake contributed to antioxidant effects.Meanwhile,the results of human facial index test showed that the consumption of Asini Corii Colla cake increased the skin moisture content and the facial skin oil secretion,which could ameliorate facial aging,spots,and UV-induced pigmentation to a certain extent,suggesting that the consumption of Asini Corii Colla cake could help the skin to resist aging.[Conclusion]This study provides a basis for investigating the mechanisms of the antioxidant and anti-aging activities produced by Asini Corii Colla cake.
作者
陆晓东
郭晓飞
韩香
王腾
闫继爱
张烽
王周平
LU Xiaodong;GUO Xiaofei;HAN Xiang;WANG Teng;YAN Ji’ai;ZHANG Feng;WANG Zhouping(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Food Science and Resources,Wuxi 214122,China;National Engineering Technology Research Center for Gelatin-Based Traditional Chinese Medicine,Liaocheng 252299,China;Liaocheng Key Laboratory of Functional Food Research and Development,Liaocheng 252299,China;Functional Food Clinical Research Center,Affiliated Hospital of Jiangnan University,Wuxi 214122,China)
出处
《食品与生物技术学报》
北大核心
2025年第4期88-97,共10页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(32372423)。
关键词
阿胶糕
抗氧化
抗衰老
临床试验
活性机制
Asini Corii Colla cake
antioxidant
anti-aging
clinical trial
mechanism of activity
