LIU Xi, ZHAO Haoming, WANG Ling, et al. Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice[J]. Science and Technology of Food Industry, 2022, 43(17): 402−409. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110322.
Citation: LIU Xi, ZHAO Haoming, WANG Ling, et al. Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice[J]. Science and Technology of Food Industry, 2022, 43(17): 402−409. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110322.

Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice

More Information
  • Received Date: November 25, 2021
  • Available Online: June 27, 2022
  • Objective: To study the antioxidant effect of Lüeyang black-bone chicken soup on different tissues of D-galactose-induced senescence mice, so as to provide theoretical support for the deep processing and industrial development of Lüeyang black-bone chicken. Methods: The main nutritional value of the soup was evaluated by analyzing the contents of mineral elements and amino acids. The aging mice model was established by intraperitoneal injection of D-galactose, and treated with Lüeyang black-bone chicken soup for 10 weeks. During the process, the changes of overall state and body weight of mice were recorded, and the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), total antioxidant capacity (T-AOC) and malondialdehyde (MDA) in serum, testis, liver and kidney were measured. Additionally, tissue sections such as liver, kidney and testis were prepared, and the histopathological changes were observed using HE staining, while the aging degree of testis, kidney and liver of mice in different groups were analyzed by SA-β-GAL staining. Results: Lead, arsenic and mercury were not detected in Lüeyang black-bone chicken soup, but the contents of calcium, zinc and selenium were 1040±2.59 mg/kg, 3.25±0.65 mg/kg and 8.72±0.53 μg/kg. The total amount of amino acids was 1234 mg/100 g, of which essential amino acids accounted for 25.5%, non-essential amino acids accounted for 74.5% and branchain-chain amino acids accounted for 8.16%. Lüeyang black-bone chicken soup significantly increased the activity of SOD, T-AOC and GSH-Px in serum, testis, liver and kidney, while significantly decreased the level of MDA in mice (P<0.05). HE staining and SA-β-GAL staining revealed that Lüeyang black-bone chicken soup could significantly repair the damage of D-galactose to different tissues of mice. Conclusion: Lüeyang black-bone chicken soup has significant antioxidant capacity and can delay aging.
  • [1]
    CHEN L L, YANG R L, QIAO W X, et al. 1, 25-Dihydroxyvitamin D exerts an antiaging role by activation of Nrf2-antioxidant signaling and inactivation of p16/p53-senescence signaling[J]. Aging Cell,2019,18(3):1−18.
    [2]
    CAMPISI J, KAPAHI P, LITHGOW G J, et al. From discoveries in ageing research to therapeutics for healthy ageing[J]. Nature,2019,571(7764):183−192. doi: 10.1038/s41586-019-1365-2
    [3]
    VERBURGH K. Nutrigerontology: Why we need a new scientific discipline to develop diets and guidelines to reduce the risk of aging-related diseases[J]. Aging Cell,2015,14(1):17−24. doi: 10.1111/acel.12284
    [4]
    MA S, SUN S H, GENG L L, et al. Caloric restriction reprograms the single-cell transcriptional landscape of Rattus norvegicus aging[J]. Cell,2020,180(5):984−1001. doi: 10.1016/j.cell.2020.02.008
    [5]
    BARARDO D, THORNTON D, THOPPIL H, et al. The drug age database of aging-related drugs[J]. Aging Cell,2017,16(3):594−597. doi: 10.1111/acel.12585
    [6]
    何晨, 刘晶晶, 陈楠, 等. 抗衰老药物的研究进展[J]. 西北药学杂志,2020,35(1):154−157. [HE C, LIU J J, CHEN N, et al. Research advance of the anti-agingdrugs[J]. Northwest Pharmaceutical Journal,2020,35(1):154−157. doi: 10.3969/j.issn.1004-2407.2020.01.035

    HE C, LIU J J, CHEN N, et al. Research advance of the anti-agingdrugs[J]. Northwest Pharmaceutical Journal, 2020, 35(1): 154-157. doi: 10.3969/j.issn.1004-2407.2020.01.035
    [7]
    李敏, 王德民, 李峰, 等. 药食同源中药抗衰老研究进展[J]. 食品与药品,2019,21(5):414−418. [LI M, WANG D M, LI F, et al. Progress in anti-aging function of traditional Chinese medicine with characteristics of medicine and food[J]. Food and Drug,2019,21(5):414−418. doi: 10.3969/j.issn.1672-979X.2019.05.019

    LI M, WANG D M, LI F, et al. Progress in anti-aging function of traditional Chinese medicine with characteristics of medicine and food[J]. Food and Drug, 2019, 21(5): 414-418. doi: 10.3969/j.issn.1672-979X.2019.05.019
    [8]
    蔡华珍, 吴勇. 乌鸡黑色素抗紫外线功能的应用研究[J]. 食品与发酵工业,2006(11):47−49. [CAI H Z, WU Y. Study on anti-ultraviolet function of black chicken melanin[J]. Food and Fermentation Industries,2006(11):47−49. doi: 10.3321/j.issn:0253-990X.2006.11.012

    CAI H Z, WU Y. Study on anti-ultraviolet function of black chicken melanin[J]. Food and Fermentation Industries, 2006(11): 47-49. doi: 10.3321/j.issn:0253-990X.2006.11.012
    [9]
    黄燕, 何劲, 雷帮星, 等. 乌蒙乌鸡黑色素的提取及其对羟自由基的清除效果研究[J]. 食品工业,2014,35(3):159−161. [HUANG Y, HE J, LEI B X, et al. Study on extraction of melanin from black silky by response surface methodology and its scavenging activity to hydroxy radical[J]. The Food Industry,2014,35(3):159−161.

    HUANG Y, HE J, LEI B X, et al. Study on extraction of melanin from black silky by response surface methodology and its scavenging activity to hydroxy radical[J]. The Food Industry, 2014, 35(3): 159-161.
    [10]
    王晓通, 王晓娜, 娄义洲. 浅析乌鸡的药用及保健价值[J]. 中国家禽,2004(9):64−65. [WANG X T, WANG X N, LOU Y Z. Analysis of medicinal and health care value of black chicken[J]. China Poultry,2004(9):64−65. doi: 10.16372/j.issn.1004-6364.2004.09.022

    WANG X T, WANG X N, LOU Y Z. Analysis of medicinal and health care value of black chicken[J]. China Poultry, 2004(9): 64-65. doi: 10.16372/j.issn.1004-6364.2004.09.022
    [11]
    HONDA T, ISHIGAMI M, LUO F Q, et al. Branched-chain amino acids alleviate hepatic steatosis and liver injury in choline-deficient high-fat diet induced NASH mice[J]. Metabolism-clinical & Experimental,2017,69:177−187.
    [12]
    ARROYO-CEREZO A, CERRILLO I, ORTEGA Á, et al. Intake of branched chain amino acids favors post-exercise muscle recovery and may improve muscle function: Optimal dosage regimens and consumption conditions[J]. The Journal of Sports Medicine and Physical Fitness,2021,61(11):1478−1489.
    [13]
    HOLECK M. Histidine in health and disease: Metabolism, physiological importance, and use as a supplement[J]. Nutrients,2020,12(3):848. doi: 10.3390/nu12030848
    [14]
    AMIN F U, SHAH S A, KIM M O. Glycine inhibits ethanol-induced oxidative stress, neuroinflammation and apoptotic neurodegener-ation in postnatal rat brain[J]. Neurochemistry International,2016,96(1):1−12.
    [15]
    HEIDARI R, GHANBARINEJAD V, MOHAMMADI H, et al. Mitochon-dria protection as a mechanism underlying the hepatoprotectiveeffects of glycine in cholestatic mice[J]. Biomed Pharmacother,2017,97(1):1086−1095.
    [16]
    MARTÍ I LÍNDEZ A A, REITH W. Arginine-dependent immune responses[J]. Cellular and Molecular Life Sciences,2021,78(13):5303−5324. doi: 10.1007/s00018-021-03828-4
    [17]
    HU S, HAN M, REZAEI A, et al. L-arginine modulates glucose and lipid metabolism in obesity and diabetes[J]. Current Protein and Peptide Science,2017,18(6):599−608. doi: 10.2174/1389203717666160627074017
    [18]
    冯金秋, 刘文颖, 许丹, 等. 乌鸡肽对小鼠免疫调节作用影响的实验研究[J]. 食品工业科技,2016,37(9):349−351, 362. [FENG J Q, LIU W Y, XU D, et al. Study on the immunomodulating effect of silky fowl peptide on mice[J]. Science and Technology of Food Industry,2016,37(9):349−351, 362. doi: 10.13386/j.issn1002-0306.2016.09.060

    FENG J Q, LIU W Y, XU D, et al. Study on the immunomodulating effect of Silky fowl peptide on mice[J]. Science and Technology of Food Industry, 2016, 37(9): 349-351, 362. doi: 10.13386/j.issn1002-0306.2016.09.060
    [19]
    纪韦韦, 刘扬, 洪文龙. 鸡汤类产品研究现状及其发展趋势[J]. 食品工业科技,2012,33(1):430−432. [JI W W, LIU Y, HONG W L. Research situation and development tendency of chicken soup products[J]. Science and Technology of Food Industry,2012,33(1):430−432. doi: 10.13386/j.issn1002-0306.2012.01.054

    JI W W, LIU Y, HONG W L. Research situation and development tendency of chicken soup products[J]. Science and Technology of Food Industry, 2012, 33(1): 430-432. doi: 10.13386/j.issn1002-0306.2012.01.054
    [20]
    常亚楠, 赵改名, 柳艳霞, 等. 煮制对鸡肉及汤汁中游离氨基酸的影响[J]. 食品工业科技,2014,35(9):333−337, 342. [CHANG Y N, ZHAO G M, LIU Y X, et al. Changes of free amino acids in chicken and its broth during cooking[J]. Science and Technology of Food Industry,2014,35(9):333−337, 342. doi: 10.13386/j.issn1002-0306.2014.09.064

    CHANG Y N, ZHAO G M, LIU Y X, et al. Changes of free amino acids in chicken and its broth during cooking[J]. Science and Technology of Food Industry, 2014, 35(9): 333-337, 342. doi: 10.13386/j.issn1002-0306.2014.09.064
    [21]
    尹亚军, 杜伟立, 王令, 等. 略阳乌鸡线粒体DNA控制区(D-loop)的遗传多样性分析[J]. 中国畜牧兽医,2017,44(1):173−179. [YIN Y J, DU W L, WANG L, et al. Genetic diversity of Lueyang black-bone chicken based onmitochondrial DNA D-loop rebion sequence[J]. China Animal Husbandary & Vetrinary Medicine,2017,44(1):173−179. doi: 10.16431/j.cnki.1671-7236.2017.01.024

    YIN Y J, DU W L, WANG L, et al. Genetic diversity of Lueyang black-bone chicken based onmitochondrial DNA D-loop rebion sequence[J]. China Animal Husbandary &Vetrinary Medicine, 2017, 44(1): 173-179. doi: 10.16431/j.cnki.1671-7236.2017.01.024
    [22]
    陈怡博, 刘媛, 陈锐, 等. 高效液相色谱法测定略阳乌鸡肌肉中的肌苷酸[J]. 食品与发酵工业,2021,47(6):228−233. [CHEN Y B, LIU Y, CHEN R, et al. Determination of inosinic acid in muscle of Lueyang black-bone chicken by HPLC[J]. Food and Fermentation Industry,2021,47(6):228−233. doi: 10.13995/j.cnki.11-1802/ts.025479

    CHEN Y B, LIU Y, CHEN R, et al. Determination of inosinic acid in muscle of Lueyang black-bone chicken by HPLC[J]. Food and Fermentation Industry, 2021, 47(6): 228-233. doi: 10.13995/j.cnki.11-1802/ts.025479
    [23]
    赵钊, 钞虹, 吉爱国. 烹制骨汤中钙等矿物质含量的测定及营养评价[J]. 食品研究与开发,2008,29(12):126−129. [ZHAO Z, CHAO H, JI A G. Determination and nutritional asssessment on the contents of mineral matters in the soup[J]. Food Research And Development,2008,29(12):126−129. doi: 10.3969/j.issn.1005-6521.2008.12.037

    ZHAO Z, CHAO H, JI A G. Determination and nutritional asssessment on the contents of mineral matters in the soup[J]. Food Research And Development, 2008, 29(12): 126-129. doi: 10.3969/j.issn.1005-6521.2008.12.037
    [24]
    CHENG X, YAO H, XIANG Y, et al. Effect of angelica polysaccharide on brain senescence of Nestin-GFp mice induced by D-galactose[J]. Neurochemistry International,2019,122:149−156. doi: 10.1016/j.neuint.2018.09.003
    [25]
    徐明明, 贺长青, 姚亚铃, 等. 洪江雪峰乌骨鸡胸肌营养成分分析与评价[J/OL]. 经济动物学报: 1−7 [2022-01-22]. DOI: 10.13326/j. jea. 2020.1561.

    XU M M, HE C Q, YAO Y L, et al. Analysis and evaluation of nutritional components in breast meat of Hongjiang Xuefeng black bone chicken[J/OL]. Journal of Economic Animal: 1−7 [2022-01-22]. DOI: 10.13326/j.jea.2020.1561.
    [26]
    OLECHNOWICZ J, TINKOV A, SKALNY A, et al. Zinc status is associated with inflammation, oxidative stress, lipid, and glucose metabolism[J]. Journal of Physiological Sciences,2018,68(1):19−31. doi: 10.1007/s12576-017-0571-7
    [27]
    JAROSZ M, OLBERT M, WYSZOGRODZKA G, et al. Antioxidant and anti-inflammatory effects of zinc. Zinc-dependent NF-κB signaling[J]. Inflammopharmacology,2017,25(1):11−24. doi: 10.1007/s10787-017-0309-4
    [28]
    黄佳露, 王凤丽, 刘若男, 等. 基于智能燃气灶的乌鸡汤炖制工艺分析[J]. 现代食品科技,2020,36(9):251−259. [HUANG J L, WANG F L, LIU R N, et al. Process analysis of the stewing method of silky fowl soup based on intelligent gas stove[J]. Modern Food Science and Technology,2020,36(9):251−259. doi: 10.13982/j.mfst.1673-9078.2020.9.0205

    HUANG J L, WANG F L, LIU R N, et al. Process analysis of the stewing method of Silky fowl soup based on intelligent gas stove[J]. Modern Food Science and Technology, 2020, 36(9): 251-259. doi: 10.13982/j.mfst.1673-9078.2020.9.0205
    [29]
    熊明泽, 孙尧, 崔本海, 等. 鸿雁骨胶原多肽制备及其抗氧化活性研究[J]. 食品研究与开发,2020,41(21):109−117. [XIONG M Z, SUN Y, CUI B H, et al. Preparation and antioxidant activity of bone collagen peptides from Anser cygnoides[J]. Food Research and Development,2020,41(21):109−117.

    XIONG M Z, SUN Y, CUI B H, et al. Preparation and antioxidant activity of bone collagen peptides from Anser cygnoides[J]. Food Research And Development, 2020, 41(21): 109-117.
    [30]
    GOC Z, SZAROMA W, KAPUSTA E, et al. Protective effects of melatonin on the activity of SOD, CAT, GSH-Px and GSH contentinorgans of miceafter administration of SNP[J]. Chinese Journal of Physiology,2017,60(1):1−10. doi: 10.4077/CJP.2017.BAF435
    [31]
    ISLAM M T. Oxidative stress and mitochondrial dysfunction-linked neurodegenerative disorders[J]. Neurological Research,2017,39(1):73−82. doi: 10.1080/01616412.2016.1251711
    [32]
    HO S C, LIU J H, WU R Y. Establishment of the mimetic aging effect in mice caused by D-galactose[J]. Biogerontology,2003,4(2):15−18.
    [33]
    蔡华珍, 李冬雪, 肖和平. 乌鸡黑色素对D-半乳糖致衰小鼠抗氧化能力的影响[J]. 中国老年学杂志,2014,34(5):1277−1279. [CAI H Z, LI D X, XIAO H P. Effect of black chicken melanin on antioxidant capacity of D-galactose induced mice[J]. Chinese Journal of Gerontology,2014,34(5):1277−1279. doi: 10.3969/j.issn.1005-9202.2014.05.057

    CAI H Z, LI D X, XIAO H P. Effect of black chicken melanin on antioxidant capacity of D-galactose induced mice[J]. Chinese Journal of Gerontology, 2014, 34(5): 1277-1279. doi: 10.3969/j.issn.1005-9202.2014.05.057
    [34]
    赵凡凡, 周玉枝, 高丽, 等. D-半乳糖致衰老大鼠模型的研究进展[J]. 药学学报,2017,52(3):347−354. [ZHAO F F, ZHOU Y Z, GAO L, et al. Advances in the study of the rat model of aging induced by D-galactose[J]. Acta Pharmaceutica Sinica,2017,52(3):347−354. doi: 10.16438/j.0513-4870.2016-0696

    ZHAO F F, ZHOU Y Z, GAO L, et al. Advances in the study of the rat model of aging induced by D-galactose[J]. Acta Pharmaceutica Sinica, 2017, 52(3): 347-354. doi: 10.16438/j.0513-4870.2016-0696
  • Related Articles

Catalog

    Article Metrics

    Article views (177) PDF downloads (27) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return