贵州医科大学学报

2010, (01) 37-39+43

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茶多酚对急性寒冷暴露诱导血脑屏障开放的保护
Protective Effect of Tea Polyphenols on the Permeability of Blood-brain Barrier after Acute Cold Exposure

季爱玲;王枫;蔡同建;骆文静;吴佳颖;刘寒强;曹子鹏;
JI Ailing,WANG Feng,CAI Tongjian,LUO Wenjing,WU Jiaying,LIU Hanqiang,CAO Zipeng(Department of Nutrition & Food Hygiene,The Fourth Military Medical University,Xi'an 710032,Shanxi,China)

摘要(Abstract):

目的:通过建立大鼠急性寒冷暴露动物模型,探讨茶多酚对急性寒冷暴露所诱导的大鼠血脑屏障开放可能的保护作用。方法:选取40只SD大鼠,随机分为正常对照组、冷暴露组以及低、中、高剂量茶多酚防护组,通过-15℃低温暴露3h建立大鼠急性冷暴露模型,用比色法测定脑组织中伊文思蓝含量,结合干-湿比重法检测脑组织中含水量变化,探讨不同剂量茶多酚对急性寒冷暴露所诱导的大鼠血脑屏障开放的影响。结果:冷暴露3h后大鼠脑组织伊文思蓝含量以及脑组织水分含量显著增高,血脑屏障(BBB)通透性明显增加,添加不同剂量的茶多酚能够不同程度地抑制寒冷暴露所导致的血脑屏障通透性的增加。结论:茶多酚能够对急性寒冷暴露所诱导的血脑屏障开放起到一定的防护作用,从而能在一定程度上抑制寒冷所诱导的中枢神经系统功能的异常。
Objective:To observe the protective effect of tea polyphenols on the permeability of blood-brain barrier(BBB)after acute cold exposure.Methods:Forty male Sprague-Dawley rats were randomly divided into five groups:normal control,cold exposure group,and tea polyphenols treated groups(low,medium,and high doses).The rat model of acute cold exposure was established by exposing rats to-15 ℃ for 3 h.To determine the permeability of blood-brain barrier(BBB),the Evans blue(EB)content in brain tissue was determined by an colorimetry assay method,and the water content of brain tissue was calculated by dry-wet method.Results:After cold exposure for 3 h,water and EB contents in brain tissue were significandy increased.The BBB permeability of cold exposure group was obviously higher than that of control group.The addition of tea polyphenols can inhibit the open of BBB in a dose-dependent manner.Conclusion:Tea polyphenols can prevent the open of BBB induced by acute cold exposure to some extend,which may be useful for the prevention of neurological disfunction induced by cold.

关键词(KeyWords): 血脑屏障;寒冷;比色法;大鼠,Sprague-Dawley;茶多酚;冷暴露
blood-brain barrier;chills;colorimetry;rats,Sprague-dawley;tea polyphenols;cold exposure

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作者(Author): 季爱玲;王枫;蔡同建;骆文静;吴佳颖;刘寒强;曹子鹏;
JI Ailing,WANG Feng,CAI Tongjian,LUO Wenjing,WU Jiaying,LIU Hanqiang,CAO Zipeng(Department of Nutrition & Food Hygiene,The Fourth Military Medical University,Xi'an 710032,Shanxi,China)

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