QIN Yong-yan, WANG Yu-jie, LI Ying, LIU Rui-xiang. Effects of Astragalus Polysaccharide on Life Span and Antioxidation of Drosophila melanogaster[J]. Science and Technology of Food Industry, 2020, 41(2): 288-291. DOI: 10.13386/j.issn1002-0306.2020.02.046
Citation: QIN Yong-yan, WANG Yu-jie, LI Ying, LIU Rui-xiang. Effects of Astragalus Polysaccharide on Life Span and Antioxidation of Drosophila melanogaster[J]. Science and Technology of Food Industry, 2020, 41(2): 288-291. DOI: 10.13386/j.issn1002-0306.2020.02.046

Effects of Astragalus Polysaccharide on Life Span and Antioxidation of Drosophila melanogaster

More Information
  • Received Date: April 29, 2019
  • Available Online: November 12, 2020
  • In order to explore the effect of Astragalus polysaccharide on the life span and antioxidation of D. melanogaster,different concentrations of Astragalus polysaccharide(0.1,0.5,1.0,1.5,2.0 μg/mL)were fed to D. melanogaster. Life span was studied through survival experiment,exercise capacity was studied through negative geotaxis capability experiment,and SOD,T-AOC and MDA activities were determined through antioxidant activity experiment. The results showed that,when Astragalus polysaccharide concentration was 1.0 μg/mL,the average life span of female and male D. melanogaster were prolonged by 27.69% and 25.77% compared with the control. Half death time was prolonged by 52.09% and 53.65%,respectively. The maximum life span was extended by 16.71% and 15.78% respectively,which were significantly higher than the control(P<0.05).Female and male D. melanogaster had the strongest ability to negative geotaxis capability,increased by 14.16% and 27.97% respectively,which were significantly higher than the control(P<0.05). In male and female D. melanogaster,T-AOC and SOD activities were the highest,while MDA contents was the lowest. Astragalus polysaccharide could significantly improve life span,exercise capacity and antioxidant capacity of D. melanogaster.
  • Related Articles

    [1]ZHAO Renjie, ZHAO Ruixuan, LIU Qiannan, WANG Yingsa, BAI Xiaodong, LIU Wei, HU Honghai. Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato Tubers[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024050411
    [2]CHEN Yueqing, NIU Po. Correlation Analysis of Sensory Evaluation and Texture Characteristics of Dried Kiwifruit of Different Varieties under Hot Air Drying[J]. Science and Technology of Food Industry, 2024, 45(17): 273-281. DOI: 10.13386/j.issn1002-0306.2023090156
    [3]ZHONG Qiming, ZHANG Jiayu, GUO Cheng, YANG Guoyan, JIA Xiwu, LIU Yubiao, JIN Weiping. Correlation Analysis of 3D Printability and Rheological Properties of Sodium Alginate Hydrogels[J]. Science and Technology of Food Industry, 2023, 44(23): 21-28. DOI: 10.13386/j.issn1002-0306.2023030162
    [4]QIAO Jian, LI Guopeng, DU Liqing, WEI Changbin, LI Tianzi, MA Zhiling. Quality Determination and Correlation Analysis of Mulberry Fruits during Different Development Stages[J]. Science and Technology of Food Industry, 2021, 42(17): 24-29. DOI: 10.13386/j.issn1002-0306.2020110206
    [5]DU Xin-mei, ZHAO Qian-cheng, LV Ke, LIU Jing-yi, CHENG Shao-feng, MA Yong-sheng. Comparison of Texture Determination Method and Correlation Analysis with Sensory Evaluation of 5 Kinds of Apple[J]. Science and Technology of Food Industry, 2020, 41(22): 240-246. DOI: 10.13386/j.issn1002-0306.2019090243
    [6]CAI Fang-yuan, WANG Pei, WANG Zhi-ting, LIU Jing, JIANG Mei. Evaluation of Rice Tofu Quality Based on Correlation Analysis and Principal Component Analysis[J]. Science and Technology of Food Industry, 2018, 39(17): 33-39,45. DOI: 10.13386/j.issn1002-0306.2018.17.006
    [7]ZHANG Yang, LIANG Yi-lei, PAN Qi-wen, ZHANG Wen. Correlation between the Sensory Evaluation and Texture Profile Analysis of Kiwifruit[J]. Science and Technology of Food Industry, 2018, 39(16): 243-247,252. DOI: 10.13386/j.issn1002-0306.2018.16.043
    [8]REN Yan-rong, DENG Chao-fang, PU Chang-jiu, WU Hong-bin. Correlation analysis and principal component analysis of trace elements in jujube from different region of Xinjiang[J]. Science and Technology of Food Industry, 2016, (18): 169-172. DOI: 10.13386/j.issn1002-0306.2016.18.024
    [9]QU Min, SUN Zhao-guo, CHEN Feng-lian, REN Jing, BAO Huan, LI Ling-li. Screening of wheat flour for frozen dough and correlation analysis of each indicators[J]. Science and Technology of Food Industry, 2016, (06): 137-141. DOI: 10.13386/j.issn1002-0306.2016.06.019
    [10]DU Ze- kun, LI Yu- zhu, ZHANG Jia- ming, XU Xue- bo, MA Bo- yuan, DU Peng. Study on the correlation between sensory evaluation and instrumental analysis for salted eggs texture[J]. Science and Technology of Food Industry, 2016, (01): 309-314. DOI: 10.13386/j.issn1002-0306.2016.01.053

Catalog

    Article Metrics

    Article views (343) PDF downloads (29) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return