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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110322 |
| _version_ | 1811307622419136512 |
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| author | Xi LIU Haoming ZHAO Ling WANG Shanshan WANG Hongzhao LU Guoqiang YUAN Tao ZHANG |
| author_facet | Xi LIU Haoming ZHAO Ling WANG Shanshan WANG Hongzhao LU Guoqiang YUAN Tao ZHANG |
| author_sort | Xi LIU |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T09:08:02Z |
| format | Article |
| id | doaj.art-24138d2da8674e5887e2b17ae0236165 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:08:02Z |
| publishDate | 2022-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-24138d2da8674e5887e2b17ae02361652022-12-22T02:52:57ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-09-01431740240910.13386/j.issn1002-0306.20211103222021110322-17Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging MiceXi LIU0Haoming ZHAO1Ling WANG2Shanshan WANG3Hongzhao LU4Guoqiang YUAN5Tao ZHANG6School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, ChinaShaanxi Baiweiyuan Network Technology Co., Ltd., Lüeyang 724300, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, ChinaObjective: 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110322lüeyang black-bone chicken soupanti-agingantioxidant |
| spellingShingle | Xi LIU Haoming ZHAO Ling WANG Shanshan WANG Hongzhao LU Guoqiang YUAN Tao ZHANG Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice Shipin gongye ke-ji lüeyang black-bone chicken soup anti-aging antioxidant |
| title | Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice |
| title_full | Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice |
| title_fullStr | Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice |
| title_full_unstemmed | Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice |
| title_short | Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice |
| title_sort | protective effect of lueyang black bone chicken soup on different tissues of d galactose induced aging mice |
| topic | lüeyang black-bone chicken soup anti-aging antioxidant |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110322 |
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