山药多酚对结肠炎小鼠肠黏膜损伤预防作用研究
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广州市科技计划项目(201909020001;202002030358);国家自然科学基金资助项目(31901697);广东省自然科学基金资助项目(2020A1515011024)。


Study on Preventive Effect of Chinese Yam Peel Polyphenols on Intestinal Mucosal Injury in Colitis Mice
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Guangzhou Science and Technology Program (201909020001; 202002030358); National Natural Science Foundation of China (31901697); Natural Science Foundation of Guangdong Province (2020A1515011024).

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    摘要:

    以质量分数5%的葡聚糖硫酸钠建立溃疡性结肠炎小鼠模型,研究山药多酚预防肠黏膜损伤的功效。采用组织病理学分析、蛋白印迹法、原位末端标记法等方法,观察各组小鼠疾病活动指数和结肠组织病理状态的改变,测定关键蛋白的相对表达量、结肠上皮细胞凋亡率。结果发现:山药多酚灌胃小鼠的疾病活动指数和结肠组织病理形态得到明显改善;山药多酚可上调紧密连接蛋白Occludin表达量,保护肠黏膜,下调半胱氨酸天冬氨酸酶-8表达量,减少结肠上皮细胞的凋亡,抑制环氧合酶-2的表达,其中以240mg/(kg·d)的山药多酚灌胃效果最佳。研究结果表明,山药多酚具有预防小鼠肠黏膜损伤的功效,其分子机制可能与抑制环氧合酶-2表达的信号通路有关。

    Abstract:

    The mouse model of ulcerative colitis was established with 5% sodium dextran sulfate to study the efficacy of Chinese yam peel polyphenols in preventing intestinal mucosal damage. Histopathological analysis, Western blotting and TUNEL staining were used to observe the disease activity index and the pathological changes of colon tissue in each group, and the relative expression of key proteins and the apoptosis rate of colonic epithelial cells were determined. The results showed that the disease activity index and the pathomorphology of colon tissue were significantly improved in mice treated with Chinese yam peel polyphenols. Chinese yam peel polyphenols also increased the expression of tight junction protein Occludin, prevented intestinal mucosal from the damage of mechanical barrier, reduced the expression of Caspase-8 and the apoptosis of colonic epithelial cells, and inhibited the expression of cyclooxygenase-2. Among them, the effect of oral administration of Chinese yam peel polyphenols with mass concentration of 240mg/(kg·d) was the best. Therefore, Chinese yam peel polyphenols could prevent intestinal mucosal injury in mice, and its molecular mechanism might be related to the inhibition of cyclooxygenase-2 expression.

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李孔会,廖森泰,李倩,邹宇晓,穆丽霞,龙晓珊.山药多酚对结肠炎小鼠肠黏膜损伤预防作用研究[J].食品科学技术学报,2021,39(4):46-54.

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  • 收稿日期:2020-10-16
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  • 在线发布日期: 2021-09-07
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