水果酵素對(duì)小鼠胃腸道消化功能的影響
發(fā)布時(shí)間：2018-01-13 09:05
本文關(guān)鍵詞：水果酵素對(duì)小鼠胃腸道消化功能的影響 出處：《生物技術(shù)世界》2016年03期 論文類型：期刊論文
更多相關(guān)文章： 水果酵素 消化功能 血?dú)夥治?/b>
【摘要】：目的:研究水果酵素對(duì)小鼠胃腸道消化功能的影響。方法:80只小鼠隨機(jī)分為4組,分別為對(duì)照組、實(shí)驗(yàn)組1、2、3。實(shí)驗(yàn)組分別喂養(yǎng)濃度為2.5%、5%、7.5%的水果酵素,對(duì)照組喂養(yǎng)正常飼料。飼養(yǎng)28天后,作胃排空實(shí)驗(yàn)以及腸推進(jìn)功能檢測(cè)。結(jié)果:1與對(duì)照組相比較,實(shí)驗(yàn)組小鼠的腸推進(jìn)功能較強(qiáng)。2隨著水果酵素濃度的增高,小鼠的胃內(nèi)殘留率呈下降趨勢(shì)。3實(shí)驗(yàn)組小鼠紅細(xì)胞數(shù)與血小板數(shù)水平高于對(duì)照組,白細(xì)胞水平隨喂養(yǎng)水果酵素濃度的上升而呈下降趨勢(shì),淋巴細(xì)胞則相反。4與對(duì)照組相比,實(shí)驗(yàn)組小鼠,平均體重明星減輕。結(jié)論:水果酵素對(duì)小鼠胃腸動(dòng)力、腸道機(jī)械運(yùn)動(dòng)功能提升均有促進(jìn)作用,且隨著水果酵素喂養(yǎng)濃度的增加,促進(jìn)作用逐漸增強(qiáng)。
[Abstract]:Objective: To study the effect of fruit enzyme on digestive function of gastrointestinal tract in mice. Methods: 80 mice were randomly divided into 4 groups, including control group, experimental group 1,2,3. experimental group were fed with concentration of 2.5%, 5%, 7.5% fruit enzymes, control group fed normal diet. After 28 days, as the experimental gastric emptying and intestinal to promote the function of detection. Results: 1 compared with the control group, the experimental group of mice intestinal propulsion function strong.2 with increasing fruit enzyme concentration, mice gastric remnant rate showed a downward trend with the number of platelet.3 in the experimental group, the number of red blood cell levels higher than the control group, the levels of white blood cells and decreased with the increase of fruit feeding enzyme concentration, lymphocyte in.4 compared with the control group, the mice in the experimental group, the average weight of star loss. Conclusion: on gastrointestinal motility of mice fruit enzymes, intestinal mechanical movement can promote the function to enhance the role, and with fruit The increase of enzyme feeding concentration increased the effect gradually.
【作者單位】： 湖南省長(zhǎng)沙市長(zhǎng)沙醫(yī)學(xué)院基礎(chǔ)醫(yī)學(xué)院;
【基金】：長(zhǎng)沙醫(yī)學(xué)院大學(xué)生研究性學(xué)習(xí)與創(chuàng)新性實(shí)驗(yàn)項(xiàng)目(長(zhǎng)醫(yī)教[2014]10號(hào)-57)
【分類號(hào)】：R151
【正文快照】： 引言水果酵素以水果為主要原材料制成,酶為其主要功能性成分。近年來,隨著對(duì)其生物功能的研究深入,對(duì)其部分功效已有了初步了解。如火龍果酵素被研究證實(shí)具有抗氧化、清除自由基的作用;人參茯苓酵素具有補(bǔ)益脾胃的功效[1]。其它類型酵素功效的研究都不盡相同,但是其對(duì)于胃腸道，
本文編號(hào)：1418347
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