该研究建立了不同贮存时间白酒(新酒、贮存3年、贮存10年)、酒精和水灌胃干预的小鼠模型,通过表型、生化、病理和行为学分析,系统评估了不同贮存时间白酒对小鼠生物学功能的影响,同时利用实时荧光定量聚合酶链反应结合蛋白质印记分析与免疫荧光分析探究了海马组织的免疫激活情况。结果发现,慢性过量白酒和酒精的摄入均导致小鼠肝损伤。与新酒和酒精组小鼠相比,老酒组小鼠的肝损伤程度更低,醉酒时间更短,糖水偏好程度更高,并能有效缩短在强迫游泳应激条件下的不动时间,同时增加在旷场实验中的运动路程;老酒干预诱导的海马组织炎性反应程度显著低于新酒和酒精干预。该研究为老酒活性成分的挖掘提供了理论基础,也为传统发酵食品健康价值研究提供了技术平台。
This study established a mouse model by gavage with different aging time Baijiu (0 year, 3 years, and 10 years), alcohol, and water.The biological functions of these Baijiu were evaluated by phenotypic, biochemical, pathological, and behavior analysis.In addition, the immune status of the hippocampus was investigated by using real-time fluorescence quantitative polymerase chain reaction (PCR) combined with Western blot and immunofluorescence analysis.Results showed that chronic excessive intake of both Baijiu and ethanol caused liver injury in mice.Compared with the fresh Baijiu and ethanol groups, the aged Baijiu group had lower degree of liver injury, a shorter drunkenness time, and a higher sugar preference.In addition, the aged Baijiu can shorten the immobility time under forced swimming stress conditions and increase the exercise distance in the open field test.The aged Baijiu intervention induced a significantly lower degree of inflammatory response in hippocampal tissue than fresh Baijiu and ethanol interventions.This study provides a theoretical basis for the mining of bioactive compounds in aged Baijiu and establishes a technical platform for the exploration of the health value of traditional fermented foods.
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