The protective effects of fucoidin on the ethanol-induced gastric mucosal lesion in rats

被引：0

作者：

Ruan, Yanshuo ^{[1
]}

Zhao, Jiangyan ^{[2
]}

Li, Yanmei ^{[3
]}

Zhao, Xiaohong ^{[2
]}

Liu, Chang ^{[2
]}

Zhang, Yabo ^{[2
]}

机构：

[1] College of Life Science, Capital Normal University, Beijing

[2] Research Institute for Science and Technology of Functional Foods, College of Applied Arts and Sciences, Beijing Union University, Beijing

[3] Beijing Green Jinke Biological Technology Stock Co. Ltd., Beijing

来源：

Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 01期

关键词：

Anti-oxidative index; Ethanol; Fucoidin; Gastric mucosal lesion; PGE2;

D O I：

10.16429/j.1009-7848.2015.01.004

中图分类号：

O62 [有机化学]; TQ [化学工业];

学科分类号：

070303 ; 0817 ; 081704 ;

摘要：

Objective: The protective effects and mechanism of Fucoidin on the ethanol-induced gastric mucosal lesion of rats in vivo were investigated to supply scientific base for functional development of Fucoidin. Methods: 60 SD rats were randomly divided into fucoidin groups (0.083, 0.167, 0.334 g/(kg BW)), negative control group, model group, and positive control group (colloidal Cimetidine, 0.8 g/(kg BW)). There were 10 cases in each group. The model of acute gastric mucosa injure was induced with 95% acetic acid. After treated with fucoidin for 30 days, the general and pathological integral of gastric mucosa lesion were observed. The levels of PGE2, NG, SOD, MDA were measured as per instructions of assay kits. Results: Fucoidin could significantly reduce the lesion of gastric mucosal by decreasing damage ingegral (P<0.05) and increasing the inhibitory rate of fucoidin on ethanol-induced damage. All dose of fucoidins could raise the levels of PGE2 and NO and decease the levels of MDA induced by ethanol in gastric mucosa tissues of rats. The SOD activity were reduced only in 0.334 g/(kg BW) group of fucoidin. Conclusion: Fucoidin shows a protective effect on ethanol-induced gastric mucosal lesion in rats and its mechanism may be related to the increase of protective factor, anti-oxidative capacity and the decrease of lipid peroxidation in rats. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.

引用

页码：19 / 24

页数：5

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