黄素和协同减轻白羽毛肉的氧化压力
Zixuan He1,2, Zhaoyan Lin1,2, Ye Yan1,2
1College of Animal Science, Fujian Agriculture and Forestry University, Fuzhou, China.
Frontiers in veterinary science
|June 18, 2025
概括
黄素和在肉中显示出协同作用的抗氧化作用,通过减少氧化应激来改善健康. 这种组合增强了抗氧化能力,并通过IGF-1/PI3K/AKT/mTOR通路保护肝脏和心脏组织.
科学领域:
- 禽畜科学 禽畜科学 禽畜科学
- 氧化压力研究研究 氧化压力研究
- 营养生物化学 营养生物化学
背景情况:
- 氧化应激对的健康和家禽产业构成重大威胁.
- 黄素 (CUR) 和 (Se) 具有已知的抗氧化特性.
- 在肉中,CUR和Se的联合作用以前没有被研究过.
研究的目的:
- 在体外和体内研究CUR和Se的协同抗氧化作用.
- 阐明它们联合抗氧化作用的潜在分子机制.
主要方法:
- 实验中使用了DF-1细胞系和400只白羽肉.
- 使用过氧化 (H2O2) 和甲 (Dex) 诱导氧化应激.
- 评估了抗氧化能力,组织损伤标志物,细胞亡和蛋白质表达水平.
主要成果:
- CUR和Se在DF-1细胞中显示出协同作用的抗氧化作用 (组合指数<1).
- 结合治疗增加了总抗氧化能力和超氧化物脱酶 (SOD) 活性.
- 降低乳酸脱酶 (LDH) 和甲酸 (MDA) 水平,缓解肉的组织损伤和亡.
结论:
- CUR和Se协同缓解白羽肉的氧化压力.
- 观察到的协同效应通过IGF-1/PI3K/AKT/mTOR信号通路进行介导.
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