该实验旨在研究酱香型白酒对慢性肝损伤的影响效应。分析连续21 d灌胃相同高酒精度的不同酱香型、浓香型和清香型白酒产品以及纯食用酒精(伏特加)后,C57/BL21小鼠肝组织匀浆中乙醇脱氢酶、乙醛脱氢酶、超氧化物岐化酶、谷胱甘肽酶、谷胱甘肽过氧化物酶、丙二醛的表达水平差异性。结果表明,相对纯食用酒精(伏特加),各香型白酒均能在一定程度上缓解长期酒精摄入引起的肝脏抗氧化应激压力。长期灌胃酱香型白酒,小鼠肝脏酒精代谢和抗氧化相关酶表达水平显著升高,丙二醛表达水平显著降低,未见明显肝组织病变。通过主成分分析方法推测酱香型白酒中较高含量的有机酸可以和其他风味协同增效降低酒精负性效应。
The aim of this study was to investigate effects of sauce-flavor Baijiu on chronic liver injury. After 21 d of continuous oral administration to mice by various products of sauce-flavor, strong-flavor, light-flavor Baijiu and pure alcohol (vodka) with equal alcoholicity respectively, the levels of alcohol dehydrgenase, acetaldehyde dehydrogenase, superoximutase, glutathione, glutathione peroxidase and malondialdehyde (MDA) in C57/BL21 mouse liver were detected. The results indicated that all the flavor types of Baijiu products could alleviate the hepatic antioxidative stress in liver induced by long-term alcohol intake, compared with pure alcohol (vodka). Significantly increased expression of alcohol metabolizing relating-enzymes and antioxidase, and significantly decreased expression of MDA were found and no obvious liver pathological changes were observed after chronic administration of sauce-flavor Baijiu. According to the principal component analysis of flavor components, the higher contents of organic acid in the sauce-flavor Baijiu was speculated as an important factor of reducing the negative effect on alcohol through the synergistic efficiency mechanism with other flavors.
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