特产研究2018，Vol.40Issue(1)：5-8,4.DOI:10.16720/j.cnki.tcyj.2018.01.002
传统热炸法对梅花鹿鹿茸不同部位细胞因子含量的影响
The Contents of the Growth Factors in Different Sections of Sika Deer (Cervus nippon) Velvet Antler Treated by Traditional Hot Processing
摘要
Abstract
To determine the contents of EGF,IGF-1 and NGF in different sections of sika deer antler and explore the effects of hot processing treatment.The velvet antler was treated by traditional hot processed method.The contents of the soluble proteins in the velvet antler were measured by Bradford method.The contents of the growth factors in the upper,middle and lower sections of the velvet antler were determined by ELISA.Results:In terms of fresh velvet antler,the EGF,IGF-1,NGF levels were 2.45ng/mL,18.18ng/mL and 14.59pg/mL in the upper,0.94ng/mL,7.79ng/mL and 7.95pg/mL in the middle respectively;in the lower section,no EGF was detected and the IGF-1,NGF levels were 1.19ng/mL and 2.47pg/mL respectively.The data for the processing antler in the upper section were 0.28ng/mL,1.05ng/mL and 3.99pg/mL for EGF,IGF-1 and NGF respectively;in the middle section,the NGF levels were 2.0 pg/mL and no EGF,IGF-1 were detected;in the lower section,none of the three growth factors was detected.Conclusion:Deer velvet antler growth factors' levels were decreased from the top to the base.The traditional hot processing treatment significantly lowered the growth factor contents in various sections of the velvet antler.关键词
梅花鹿鹿茸/热炸/不同部位/表皮生长因子/胰岛素样生长因子1/神经生长因子/溶出量Key words
deer velvet antler/hot processed/different sections/EGF/NGF/IGF/contents分类
医药卫生引用本文复制引用
邓红梅,丁倩男,王春梅,赓迪,戴俊东,董玲..传统热炸法对梅花鹿鹿茸不同部位细胞因子含量的影响[J].特产研究,2018,40(1):5-8,4.基金项目
国家自然基金项目(81073056) （81073056）
