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

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.