《Food Chemistry》：岩藻多糖可以保护酒精性胃损伤
2020-06-19
原标题：来自海参的岩藻多糖对酒精引起的胃黏膜损伤的保护功效
①胃黏膜损伤是胃溃疡早期病变反应之一，可由多种因素导致，例如酒精、药物、幽门螺杆菌等，过度饮酒会引发黏膜水肿、出血、充血及糜烂等症状，进而导致胃溃疡的发生；
②岩藻多糖是来自于褐藻中的含硫酸基的多糖物质，包括岩藻糖、半乳糖等，具有广泛的生物活性，包括保护胃黏膜、清除幽门螺杆菌等作用；
③本文研究了岩藻多糖对酒精性胃损伤的保护作用，先给小鼠每天喂食岩藻多糖，持续5天，之后酒精灌胃，观察小鼠胃黏膜损伤情况；
④实验结果显示，每天服用100 mg/kg的岩藻多糖能够有效保护胃黏膜，防止胃黏膜损伤，同时具有抗氧化和抗炎症作用。
延伸阅读
Food Chemistry 133 (2012) 1414–1419.
Protective effect of sea cucumber (Acaudina molpadioides) fucoidan against ethanol-induced gastric damage
Abstract:
Sea cucumber is a nutritional aquatic food that is widely consumed in East Asian countries. Employing a rat model of ethanol-induced gastric ulcer, we examined the protective effect of sea cucumber fucoidan (SC-FUC) extracted from Acaudina molpadioides and explored the related mechanisms. Oral administration with 100 mg/kg body weight SC-FUC for 5 days can significantly prevent the formation of gastric ulcer. Moreover, SC-FUC pretreatment could alleviate ethanol-induced histological damage, reverse changes in tissue oxidation and antioxidase activities, and regulate the signalling pathways of mitogen-activated protein kinases and matrix metalloproteinases. This study investigated the ethanolinduced gastric ulcer protective effect of SC-FUC for the first time, and elucidated that the protective mechanisms included anti-oxidation, gastric matrix hydrolysis suppression, and anti-inflammation.
All Authors:
Yanchao Wang, Wei Su, Cuiyu Zhang, Changhu Xue, Yaoguang Chang, Xiaolin Wu, Qingjuan Tang, Jingfeng Wang
