文章摘要
成利娟,葛朝亮,杨 翠,等.小麦胚芽油抗动脉粥样硬化的药效学研究[J].安徽医药,2015,19(10):1849-1852.
小麦胚芽油抗动脉粥样硬化的药效学研究
Pharmacodynamic effects of wheat germ oil on atherosclerosis
投稿时间:2015-05-04  
DOI:
中文关键词: 小麦胚芽油  动脉粥样硬化  药效学  机制
英文关键词: wheat germ oil  atherosclerosis  pharmacodynamics  mechanism
基金项目:安徽高校省级自然科学研究项目(No KJ2012A174) 作者简介:成利娟,女,硕士研究生
作者单位E-mail
成利娟 安徽医科大学药学院,安徽 合肥 230032  
葛朝亮 安徽医科大学第一附属医院药剂科  
杨 翠 安徽医科大学药学院,安徽 合肥 230032  
刘 铭 安徽医科大学第一附属医院老年心内科,安徽 合肥 230022  
许杜娟 安徽医科大学药学院,安徽 合肥 230032
安徽医科大学第一附属医院药剂科 
xudujuan6365@163.com 
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中文摘要:
      目的 观察小麦胚芽油(wheat germ oil,WGO)对动脉粥样硬化(atherosclerosis,AS)大鼠的治疗效果,并探讨其抗AS的可能作用机制。 方法 连续高脂乳剂灌胃4周,制作AS大鼠模型,分别给予各组大鼠连续灌胃不同剂量WGO 8周 ;HE染色光镜下观察大鼠主动脉弓病理形态的改变;酶联免疫吸附试验(ELISA)法检测各组大鼠血清中前列环素(Prostacyclin 2,PGI2)、血栓素A2(Thromboxane 2,TXA2)及内皮素-1(Endothelin-1,ET-1)的含量。 结果 2.0 g·kg-1的WGO能明显改善AS大鼠主动脉弓的病理状态,基本恢复正常状态;与模型组比较,1.0、2.0 g·kg-1 WGO均可显著提高AS大鼠血清中PGI2含量,明显降低TXA2、ET-1水平(P<0.05)。 结论 WGO能明显改善AS大鼠的动脉粥样硬化状态。其作用机制可能为小麦胚芽油具有良好的调节PGI2、TXA2平衡,抑制血栓形成,修复内皮损伤以及较强的抗氧化作用。
英文摘要:
      Objective To investigate the effects of wheat germ oil on atherosclerosis in rats and to explore its possible mechanism. Methods Model of AS rats was made by intragastric administration of fat emulsion for four weeks consecutively.Different doses of WGO were given to the rats which were divided into different groups by intragastric administration for 8 weeks.Pathomorphological changes in aortic arch of AS rats were observed by light microscopy (HE staining).Enzyme-Linked Immunosorbent Assay was used to evaluate the sample concentrations of PGI2,TXA2 and ET-1 in rats' serum. Results The pathomorphological abnormalities of AS rats' aortic arch were significantly improved in high dose group of wheat germ oil,which returned to normal state;WGO could also apparently increase PGI2 and reduced TXA2,ET-1 levels (P <0.05). Conclusions Wheat germ oil can significantly improve the state of atherosclerosis in rats.The mechanism may refer to its good ability to regulate the balance between PGI2 and TXA2,inhibit thrombosis and endothelial damage as well as its strong antioxidant effect.
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