牛磺酸对大鼠铁利用和抗氧化能力的影响

doi:10.3969/j.issn.1673-1689.2013.05.016

首页 > 过刊浏览>2013年第32卷第5期 >546-550. DOI:10.3969/j.issn.1673-1689.2013.05.016

牛磺酸对大鼠铁利用和抗氧化能力的影响
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                        10.3969/j.issn.1673-1689.2013.05.016
                    
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基金项目:浙江省省级公益性技术应用研究计划项目(2011C22026);浙江省博士后科研择优资助项目;舟山市普陀区科学技术局2012年科技项目

Effects of Taurine on Iron Utilization and Antioxidative Ability of Rats

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研究了牛磺酸对缺铁性贫血大鼠和正常大鼠铁利用和抗氧化能力的影响。通过对SD大鼠喂养缺铁饲料,建立缺铁性贫血大鼠模型,再给缺铁性贫血大鼠和正常大鼠灌胃0.5 g/kg牛磺酸共21 d,比较牛磺酸对正常大鼠和缺铁性贫血大鼠铁利用和抗氧化能力的影响。结果表明,牛磺酸可显著提高缺铁性贫血大鼠血红蛋白含量,提高血清铁和铁蛋白含量,提高肝脏铁含量,降低血清总铁结合力(P<0.05);可提高缺铁性贫血大鼠抗氧化能力,在补铁的同时添加牛磺酸效果更佳。添加牛磺酸对正常大鼠铁利用和抗氧化能力的提高效果不显著(P>0.05)。因此,牛磺酸对缺铁性贫血大鼠铁的利用和抗氧化能力的提高效果优于正常大鼠。

Abstract:

The aim of this manuscript was to investigate the effects of taurine on iron utilization and antioxidative ability of iron deficiency anemia(IDA) rats and normal rats,for those,the iron utilization and antioxidative ability in IDA rats and normal rats were determined after gavaged 0.5 g/kg taurine for 21 days.The IDA rat model was established through fed iron deficiency feed to the SD rats Hemoglobin,serum iron,serum ferritin,total iron binding capacity and the content of liver and spleen iron,MDA,SOD,GSH-Px and T-AOC were determined respectively after the end of the intervention.It was found that the addition of taurine in IDA rats increased hemoglobin,serum iron,serum ferritin,the content of liver iron and decreased the total iron binding capacity significantly(P < 0.05).Adding taurine improved the antioxidative ability in IDA rats,especially when adding iron in the same time.Adding taurine had no significant effects on iron utilization and antioxidative ability in normal rats(P > 0.05).Therefore,the effects of taurine on iron utilization and antioxidative ability in the IDA rats were better than that of the normal rats.

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王芙蓉,谢中国,叶兴乾,邓尚贵,陈士国,胡亚芹,肖定福.牛磺酸对大鼠铁利用和抗氧化能力的影响[J].食品与生物技术学报,2013,32(5):546-550.

WANG Fu-rong, XIE Zhong-guo, YE Xing-qian, DENG Shang-gui, CHEN Shi-guo, HU Ya-qin, XIAO Ding-fu. Effects of Taurine on Iron Utilization and Antioxidative Ability of Rats[J]. Journal of Food Science and Biotechnology,2013,32(5):546-550.

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在线发布日期: 2014-06-17
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