| 注册
首页|期刊导航|中国食物与营养|海洋鱼皮低聚肽对自然衰老小鼠皮肤改善的作用研究

海洋鱼皮低聚肽对自然衰老小鼠皮肤改善的作用研究

朱嘉仪 鹿伟 刘心恬 泮雯霏 徐彩菊 杨敏

中国食物与营养2025,Vol.31Issue(11):57-63,7.
中国食物与营养2025,Vol.31Issue(11):57-63,7.

海洋鱼皮低聚肽对自然衰老小鼠皮肤改善的作用研究

Effect of Marine Fish Skin Oligopeptides on Skin Improvement in Natural Aging Mice

朱嘉仪 1鹿伟 2刘心恬 1泮雯霏 1徐彩菊 2杨敏1

作者信息

  • 1. 浙江大学医学院公共卫生学院,杭州 310058
  • 2. 浙江省疾病预防控制中心,杭州 310051
  • 折叠

摘要

Abstract

[Objective]To observe the effect of marine fish skin oligopeptides on skin improvement in 30-month-old natural aging mice.[Method]30-month-old male C57BL/6 mice(n=11)were randomly divided into old control group(n=5)and old experimental group(n=6).And 14-week-old male C57BL/6 mice(n=18)were randomly divided into young control group(n=9)and young experimental group(n=9).Mice in the experimental group drank 25 mg/mL marine fish skin oligopeptides solution,and mice in the control group drank deionized water.The intervention lasted for 7 weeks.The observed indexes included SOD activity,MDA content,water content,Hydroxyproline content in skin tissues of mice.Spleen,thymus and liver were collected to calculate the viscera index.[Result]SOD activity in skin tissue of old experimental group was significantly higher than that of old control group(P<0.01),while MDA content in skin tissue of young experimental group was significantly lower than that of young control group(P<0.05).The spleen index of mice in the old control group was significantly higher than that in the young control group(P<0.05),and the spleen index of mice in the old experimental group was significantly lower than that in the old control group(P<0.05).[Conclusion]Appropri-ate supplementation of marine fish skin oligopeptides can effectively relieve oxidative stress in skin tissue of ag-ing mice and inhibit the splenomegalia induced by aging.

关键词

自然衰老小鼠/海洋鱼皮低聚肽/皮肤/氧化应激/脏器指数

Key words

natural aging mice/marine fish skin oligopeptides/skin/oxidative stress/viscera index

引用本文复制引用

朱嘉仪,鹿伟,刘心恬,泮雯霏,徐彩菊,杨敏..海洋鱼皮低聚肽对自然衰老小鼠皮肤改善的作用研究[J].中国食物与营养,2025,31(11):57-63,7.

基金项目

浙江省基础公益研究计划项目(项目编号:LGF18H260009) (项目编号:LGF18H260009)

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开放课题(项目编号:519600-I41802). (项目编号:519600-I41802)

中国食物与营养

1006-9577

访问量0
|
下载量0
段落导航相关论文