文献类型：期刊文献

中文题名：牡蛎酶解提取物对D-半乳糖致衰小鼠学习记忆的影响

英文题名：Effects of enzymatic extractions from oyster on the learning and memory of senile mice induced by D-gal

作者：徐成[1];卢虹玉[1];章超桦[1];文彩秀[1];林海生[1]

机构：[1]广东海洋大学食品科技学院广东省水产品加工与安全重点实验室广东普通高等学校水产品深加工重点实验室国家贝类加工技术研发分中心(湛江)南海生物资源开发与利用协同创新中心,广东湛江524088

年份：2016

卷号：37

期号：2

起止页码：347

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：国家现代农业产业技术体系(CARS-48-07B)

语种：中文

中文关键词：牡蛎;D-半乳糖;学习记忆

外文关键词：oyster;D-gal;learning and memory

中文摘要：为了探讨牡蛎酶解提取物对学习记忆的影响,本研究分别利用五种不同的酶(胰酶、风味酶、中性酶、碱性酶和复合酶)对牡蛎进行酶解。观察五种酶解提取物对D-半乳糖诱导记忆损伤小鼠的作用,通过Morris水迷宫进行行为学评价,并观察小鼠体内MDA(丙二醛)和SOD(超氧化物歧化酶)水平。结果表明,5种牡蛎酶解提取物均能在空间记忆获取阶段的最后3 d显著缩短小鼠的潜伏期,其中胰酶和碱性酶酶解提取物分别从第1 d和第2 d开始就显著(p<0.05)缩短潜伏期;在空间探索阶段5种牡蛎酶解提取物的目标象限百分比(胰酶组和中性酶组p<0.05,其余各组均为p<0.01)和穿越平台次数(胰酶组、复合酶组和中性酶组为p<0.05,其余各组为p<0.01)均显著提高。与模型组相比,胰酶、风味酶以及复合酶酶解提取物显著降低(p<0.05)小鼠血清MDA含量;除了风味酶其他酶解提取物显著(胰酶和碱性酶组p<0.05;复合酶和中性酶组p<0.01)提高小鼠血清SOD含量。因此,牡蛎酶解提取物能有效地改善D-半乳糖诱导的记忆损伤,为开发具有改善记忆功能的牡蛎保健品提供了依据。

外文摘要：To investigate its effect on learning and memory,different enzymatic extractions from oyster were obtained. Oyster was hydrolyzed by five different enzymes（ trypsin, flavor enzyme, neutral enzyme, alkaline protease and complex enzyme）. Memory deficit mice were induced by D-gal. Five groups of mice were received 5 different enzymatic extractions by oral administration,respectively. Morris water maze was used to assess the spatial memory. The level of MDA and SOD were examined. The results showed that the escape latency in each group was reduced significantly in the last 3 days. And the escape latency in trypsin group and alkaline protease group was reduced significantly（p〈0.05） in the first day and the second day,respectively. In probe trial,both time spent in target quadrant and numbers of crossing platform were significantly increased（Time spent in target quadrant：trypsin：p〈0.05,neutral enzyme：p〈0.05,other groups were p〈0.01. Numbers of crossing platform：trypsin：p 〈0.05,neutral enzyme：p 〈0.05,complex enzyme：p 〈0.05,other groups were p 〈0.01）. The level of MDA in trypsin group（p 〈0.05）,flavor enzyme group（p 〈0.05） and complex enzyme（p 〈0.01） group was reduced significantly,respectively;while the level of SOD in all groups,except flavor enzyme group,was increased significantly,respectively（trypsin：p〈0.05 neutral enzyme：p〈0.01 alkaline protease：p〈0.05 complex enzyme：p 〈0.01）. This work indicated that oyster enzymatic extractions ameliorate the memory dysfunction induced by D-gal,which suggested that oyster enzymatic extractions might be developed as a new dietary supplement for treatment of age-related diseases.