ZHAO Xin, LI Gui-jie, HU Yuan-yuan, YI Run-kun, SONG Jia-le. Improvement effects and mechanism research of polyphenol extracts from Kudingcha on carbon tetrachloride induced hepatic damage in mice[J]. Science and Technology of Food Industry, 2018, 39(4): 289-295.
Citation: ZHAO Xin, LI Gui-jie, HU Yuan-yuan, YI Run-kun, SONG Jia-le. Improvement effects and mechanism research of polyphenol extracts from Kudingcha on carbon tetrachloride induced hepatic damage in mice[J]. Science and Technology of Food Industry, 2018, 39(4): 289-295.

Improvement effects and mechanism research of polyphenol extracts from Kudingcha on carbon tetrachloride induced hepatic damage in mice

More Information
  • Received Date: June 25, 2017
  • Available Online: December 25, 2020
  • The improvement effects of polyphenol extracts of kudingcha(PEK)on hepatic damage in mice were determined in this study. The mice were fed with PEK by gavage,and through the mice were induced hepatic damage using CCl4 by intraperitoneal injection,the serum and mRNA expression of hepatic tissue in mice were measured. The results showed that the polyphenol contents of PEK was 71.3%. PEK could reduce the liver index of CCl4-treated mice as compared to the control group,meanwhile,and PEK also could significantly reduce the serum AST,ALT,ALP,TG,TC,BUN,NO,MDA levels and raise SOD,CAT,GSH-Px levels(p<0.05). PEK also could significantly decrease serum cytokine IL-6,IL-12,TNF-α and IFN-γ levels in gastric injury mice(p<0.05). Pathological observation also showed that PEK could effectively reduce the hepatic tissue destruction and hepatocellular necrosis caused by CCl4. The RT-PCR experiment results showed that PEK could significantly increase Mn-SOD,Gu/Zn-SOD,CAT,GSH-Px mRNA expressions and decrease COX-2,IL-1β,TNF-α expressions of hepatic tissues in mice compared to the mice in control group(p<0.05). It could be seen that PEK is a kind of active component with improving liver injury,therefore it has a good application prospect.
  • 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, 2025, 46(8): 122-130. DOI: 10.13386/j.issn1002-0306.2024050411
    [2]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
    [3]ZHOU Wenwen, LIU Hui, XU Zhijia, XIAO Fengqin, LI Bo, YANG Yiliu, LI Guangzhe, YAN Mingming. Content and Antioxidant Activity of Components in Different Polar Parts of Semen Ziziphi Spinosae and Their Correlation Analysis[J]. Science and Technology of Food Industry, 2023, 44(16): 288-296. DOI: 10.13386/j.issn1002-0306.2022090054
    [4]YAN Xueyu, QIN Bozhong, HUANG Weide, PENG Jinxia, ZHU Peng, JIANG Meijun, ZHANG Bin, LI Xuanji, ZHONG Fangjie, WEI Pinyuan. Correlation Analysis between Nutritional Evaluation and Gene Expression of Crassostrea hongkongensis in Different Fattening Sea Areas[J]. Science and Technology of Food Industry, 2022, 43(13): 276-283. DOI: 10.13386/j.issn1002-0306.2021100181
    [5]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
    [6]QIU Shuang, LIU Chang, XIE Meilin, YANG Lili, WEI Yangji, LI Jingming. Correlation Analysis between Aroma Components and Ecological Factors of ‘Hongdeng’ Cherry in Different Producing Areas[J]. Science and Technology of Food Industry, 2021, 42(11): 240-247. DOI: 10.13386/j.issn1002-0306.2020070389
    [7]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
    [8]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
    [9]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
    [10]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
  • Cited by

    Periodical cited type(2)

    1. 邱铭锰,胡宇欣,林程,张芳艺,陈天赐,梁嘉辰,江玉姬,陈炳智. 食用菌采后保鲜方法在草菇上的应用进展. 中国食用菌. 2022(02): 1-5+9 .
    2. 李卢,刘岳,李喜宏,阎一鸣,李学进,林青,陈兰. 榴莲相温气调贮藏保鲜的研究. 包装与食品机械. 2022(04): 20-25 .

    Other cited types(0)

Catalog

    Article Metrics

    Article views PDF downloads Cited by(2)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return