領(lǐng)學(xué)術(shù)科研之先,創(chuàng)食品科技之新
—— 中國食品雜志社
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Prophylactic effect of Kudingcha polyphenols on oxazolone induced colitis through its antioxidant capacities
來源:食品科學(xué)網(wǎng) 閱讀量: 378 發(fā)表時間: 2019-09-24
作者: Xingyao Longa,b, Yanni Pana,c, Xin Zhaoa,c,?
關(guān)鍵詞: Kudingcha polyphenols,Oxazolone,Antioxidant,Colitis,mRNA expression
摘要:

This research the preventive effect of Kudingcha polyphenols (Kp) on colitis based on animal experiments.

Experimental mice divided into four groups, including normal group, model group, low-concentration Kp

(LKP) group and high-concentrationKp(HKP) group, and they all smeared and given 0.15mL1% oxazolone

solution by lavage to induce BALB/c mice colitis. DAI, colon weight/length ratio, serum levels of cytokines,

related antioxidant activities of colon tissues such, and the mRNA expressions. The experimental results

show that KP can significantly (p < 0.05) reduce DAI in mice with colitis and inhibit shortening of colon

caused by colitis, increase colon weight/length ratio. It can also significantly reduce (p < 0.05) the activities

of MPO, NO,MDAin mice colon tissues with colitis, increase the activity of GSH, and significantly increase

(p < 0.05) the level of IL-2 and decrease the level of IL-10 in mice serum with colitis. The results of qPCR

assay show that Kp can significantly increase (p < 0.05) the expression of Cu/Zn-SOD, Mn-SOD, GSH-Px,

CAT, c-Kit, SCF and decrease the expression of IL-8, CXCR2 in mice colon tissues with colitis. Kp has a

good preventive effect on colitis, and high concentration of PT has better preventive effect.

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