领学术科研之先,创食品科技之新
—— 中国食品杂志社
期刊集群
Multi-protective effects of wheat embryo globulin on D-gal-induced aging mice
来源:食品科学网 阅读量: 164 发表时间: 2023-01-20
作者: Aimei Liao, Xing Lyu, Jiarui Ma, Yinchen Hou, Ming Hui, Na Liu, Yi Zhao, Yixiang Cui, Jihong Huang
关键词: Wheat embryo globulin Antioxidant activity D-galactose Superoxide dismutase Glutathione peroxidase
摘要:

Wheat embryo globulin (WEG) has been proven to possess multiple biological activities, including antioxidative properties, immunomodulatory, and so on. Aged mouse model were established by subcutaneous injection of D-galactose (D-gal), and the effects of WEG on learning, memory, and antioxidant capacity in aging mice were explored through behavioural tests and antioxidant enzyme activities determination. Compared with the Model group, WEG improved the percentage of the platform quadrant, increased the number of crossing platforms, and enhanced the identifi cation indexs. WEG also increased total antioxidant capacity (T-AOC), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) activities in the liver and brains of aging mice, and reduced malondialdehyde (MDA) content. Pathological observations indicated that WEG protected against damage to brain in D-gal-induced aging mice. These results effectively revealed that WEG not only improved the abilities of learning and memory, and the cognitive impairment, but also delayed the aging process of the D-gal-induced mice.

电话: 010-87293157 地址: 北京市丰台区洋桥70号

版权所有 @ 2023 中国食品杂志社 京公网安备11010602060050号 京ICP备14033398号-2