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小麦肽对非甾体抗炎药致肠损伤的修复作用

冯志远 刘丹 张卓然 徐锦珍 李明亮 刘文君

中国食品学报2023,Vol.23Issue(12):97-104,8.
中国食品学报2023,Vol.23Issue(12):97-104,8.DOI:10.16429/j.1009-7848.2023.12.011

小麦肽对非甾体抗炎药致肠损伤的修复作用

Protective Effect of Wheat Peptides on Non-steroidal Anti-inflammatory Drug-injured Intestinal Mucosa

冯志远 1刘丹 2张卓然 1徐锦珍 2李明亮 1刘文君2

作者信息

  • 1. 中国食品发酵工业研究院有限公司 北京市蛋白功能肽工程技术研究中心 北京 100015
  • 2. 江中药业股份有限公司 南昌 330096
  • 折叠

摘要

Abstract

Objective:To investigate the effect of wheat peptides on intestinal damage from non-steroidal anti-inflammato-ry drugs(NSAIDs).Methods:The 4-week-old male KM mice were randomly divided into 6 groups according to body weight,namely blank group(saline gavage),diclofenac sodium group(diclofenac sodium gavage),glutamine group(di-clofenac sodium+glutamine),wheat peptide low,medium and high dose groups(diclofenac sodium+different doses of wheat peptide),10 mice in each group,and treated continuously for 21 days.Mice were fasted for 12 h after the final gavage and weighed.Mice were subjected to blood sampling for oxidative stress levels and adrenaline E2(PGE2)assays.Mouse intestine tissue was collected for histopathological testing and western blot was used to detect the expression of in-testinal tissue tight junction proteins.Results:Compared with the diclofenac sodium group,mice in the wheat peptides and glutamine groups had higher body weights,lower levels of oxidative stress and restored PGE2 expression to normal levels.The mucosal barrier damage in mouse intestinal tissues was improved and the expression of tight junction protein was increased.Conclusion:Wheat peptides have protective effects against diclofenac sodium-induced intestinal disorders.It is promising to provide an effective method to protect against NSAIDs intestinal barrier function impairment.

关键词

非甾体抗炎药/小麦肽/肠黏膜屏障/紧密连接蛋白

Key words

non-steroidal anti-inflammatory drugs/wheat peptides/intestinal mucosal barrier/tight junction protein

引用本文复制引用

冯志远,刘丹,张卓然,徐锦珍,李明亮,刘文君..小麦肽对非甾体抗炎药致肠损伤的修复作用[J].中国食品学报,2023,23(12):97-104,8.

基金项目

宁夏回族自治区重点研发计划项目(2021BEG02027) (2021BEG02027)

中国食品学报

OA北大核心CSCDCSTPCDEI

1009-7848

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