Radioprotective Effects of Black Tomato Powder in
Mice After Whole Body Irradiation
HAN Xiaolong
1
,摇 SONG Jinping
2
,摇 ZHU Debing
1
,摇 LI Hongyi
1
,摇 HUANG Jianying
1
(1郾
Key Laboratory of Space Nutrition and Food Engineering
,
China Astronaut Research and
Training Center
,
Beijing
100094,
China
;
2郾
State Key Laboratory of Space Medicine Fundamentals and Application
,
China Astronaut Research and Training Center
,
Beijing
100094,
China
)
Abstract
: The radioprotective effects and molecular mechanisms of black tomato powder (BTP) in mice
were investigated in this study. ICR mice irradiated by 5 Gy
60
Co酌 were treated with BTP (1郾 5, 3郾 0,
and 4郾 5 g / kg body weight) . After 14 days蒺 treatment, thymus and spleen indices, white blood cells蒺
number (WBC), bone marrow cells蒺 number, spleen lymphocytes, cytokine levels, NF鄄资B, and I鄄资B
were investigated. The results revealed that the thymus index was significantly(
P
< 0郾 05)higher in mice
treated by 4郾 5 g / kg BTP while mice in the 3. 0 g / kg BTP treatment group had the significantly (
P
<
0郾 05) higher bone marrow cells蒺 number compared with the irradiation ( IR) control group. Compared
with the IR control group, the spleen lymphocytes in the 1郾 5 g / kg BTP treatment group were significantly
(
P
< 0郾 01)different. The 4郾 5 g / kg BTP treatment also inhibited the increasing of IL鄄1琢
和
IL鄄10. More鄄
over, the 3郾 0 g / kg and 4郾 5 g / kg BTP treatment decreased the hepatic MDA contents and increased the
hepatic GSH鄄Px and SOD contents. Meanwhile, the 4郾 5 g / kg BTP treatment could also increase the ser鄄
um SOD content. The radioprotective effects of BTP might be due to the modulation of the expression of
NF鄄资B and I鄄资B, which could further modulate the proinflammatory cytokines release and immune re鄄
sponses.
Key words
: black tomato powder; radioprotective effects; I鄄资B; NF鄄资B
(
责任编辑
:
檀彩莲
詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬
)
(
上接第
17
页
)
Quality and Safety Issues and Control Technique of Edible Sesame Oil
WANG Xuede,摇 JU Yang,摇 MA Suhuan,摇 GAO Jinhong,摇 ZHAO Yanru,摇 REN Yong,摇 LIU Shuai
(
College of Food Science and Technology
,
Henan University of Technology
,
Zhengzhou
450001,
China
)
Abstract
: Sesame oil is edible oil with rich nutrients. The varieties of production processes lead to dis鄄
crepancies in product qualities and the lose of nutrients. Moreover, there were contradictory problems be鄄
tween dietary habits and product qualities of sesame oil. The management of the market was passive due
to the timeliness and deviation of the detection technology. Building up the standards of the production
process and product qualities was the effective method to solve the problems.
Key words
: sesame oil; quality; detection technology
(
责任编辑
:
李
摇
宁
)
42
食品科学技术学报
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
摇 2015
年
1
月
