
Статья в журнале
Anti-aging effect of rice bran extract fermented by Bacillus natto [2010]
Qi Hongbing, Xinyang Normal University, Xinyang (China), College of Life Sciences; Chen Yudong, Xinyang Normal University, Xinyang (China), College of Life Sciences; Chen Jun, Jiangsu University, Zhenjiang (China), College of Food and Biological Engineering;
Доступ к полному тексту
- NOT AVAILABLE
[Objective] To study anti-aging effect of rice bran extract fermented by _Bacillus natto and provide a reference for the development of rice bran resources. [Method] A total of 50 healthy Kunming mice were randomly divided into 5 groups, namely normal control group, aging model group, high_dose group, low_dose group and positive control group. The normal control group was injected with normal saline, but the other groups were injected with the same dose of D-galactose once a day for 40 d. While the high_dose group, low_dose group and positive control group were also given with RBF, RBF5 and VE by gavage after injection. Meanwhile, the malondialdehyde aldehyde (MDA) contents, and the superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in serum and liver tissue of mice were determined in all groups. [Results] The MDA levels of high-dose, low-dose and positive control groups were reduced compared with model group, while the SOD and GSH-Px activities were increased. Moreover, the activities of SOD and GSH-Px in high-dose and low-dose groups were returned to normal levels. [Conclusion] RBF can inhibit lipid peroxidation and enhance the activity of peroxidase in vivo, and suitable for the production of health food. _