Wang Ou, Cheng Qian, Liu Jia, Wang Yong, Zhao Liang, Zhou Feng, Ji Baoping
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China.
Food Funct. 2014 Nov;5(11):3018-25. doi: 10.1039/c4fo00550c.
This study aimed to investigate the liver protection effect of Schisandra chinensis (Turcz.) Baill. (SC) lignans and its combination with Rubus idaeus (RI) on chronic alcohol-induced mice. A low level of SC lignans (SL) was prepared from the clear juice of sarcocarp. Lignans were further extracted from the SC seeds and added to the SL to form high-level SC lignans (SH). Moreover, RI clear juice lyophilized powder was mixed with SL (SR), and the liver protection effects of SL, SH and SR were investigated. Male ICR mice were administered with the corresponding samples and gastrically infused with 50% alcohol (1 h later) once per day for 60 d. In the in vitro study, the characteristic lignans in the SC clear juice and the seed extract were analyzed by high performance liquid chromatography (HPLC). The total phenolic content (TPC) and antioxidant capability of SL, SH, and SR were determined. The results of the in vivo study showed that SC lignans exhibited a dose-dependent effect on the regulation of hepatic antioxidant status, serum transaminases levels, hyperlipidemia and hepatic fat deposition in mice. However, hepatic lesions were observed in the SH mice, which indicated a potential side effect caused by long-term consumption of SH under chronic alcohol administration. By contrast, SR exhibited a similar hepatoprotective effect as SH without any abnormality found in the histological analysis. After analysis with HPLC, Schizandrol A and Schizandrol B were identified in the SC clear juice, and two more kinds of lignans, Schisandrin A and Schisandrin B, were identified in the seed extracts. The SR sample had the highest TPC and exhibited the best antioxidant capability. In conclusion, RI strengthened the liver protection effect of SC lignans effectively and safely, which was probably achieved by enhancing the antioxidant status and the positive effect of their combination was possibly attributed to both lignans and polyphenols. This study demonstrated that the combination of low-level SC lignans and RI might be used as a potential safe formula for beverage development to alleviate the adverse effects of long-term alcohol consumption.
本研究旨在探讨五味子（Schisandra chinensis (Turcz.) Baill.，SC）木脂素及其与覆盆子（Rubus idaeus，RI）联用对慢性酒精诱导小鼠的肝脏保护作用。从果肉清汁中制备低水平的五味子木脂素（SL）。进一步从五味子种子中提取木脂素并添加到SL中形成高水平的五味子木脂素（SH）。此外，将覆盆子清汁冻干粉与SL混合（SR），研究SL、SH和SR的肝脏保护作用。雄性ICR小鼠每天给予相应样品，并在1小时后灌胃50%乙醇，持续60天。在体外研究中，通过高效液相色谱（HPLC）分析五味子清汁和种子提取物中的特征木脂素。测定SL、SH和SR的总酚含量（TPC）和抗氧化能力。体内研究结果表明，五味子木脂素对小鼠肝脏抗氧化状态、血清转氨酶水平、高脂血症和肝脏脂肪沉积的调节呈剂量依赖性。然而，在SH组小鼠中观察到肝脏病变，这表明在慢性酒精给药下长期服用SH可能会引起潜在的副作用。相比之下，SR表现出与SH相似的肝脏保护作用，组织学分析未发现任何异常。经HPLC分析，在五味子清汁中鉴定出五味子醇A和五味子醇B，在种子提取物中鉴定出另外两种木脂素，五味子甲素和五味子乙素。SR样品的TPC最高，抗氧化能力最佳。总之，RI有效且安全地增强了五味子木脂素的肝脏保护作用，这可能是通过提高抗氧化状态实现的，其联合的积极作用可能归因于木脂素和多酚。本研究表明，低水平五味子木脂素与RI的组合可能作为一种潜在的安全配方用于饮料开发，以减轻长期饮酒的不良影响。
