Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 85 - 89

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024813

Study on the digestive function of Rose roxburghii Tratt

  • TU Yongli ,
  • ZHOU Hongxuan ,
  • TAN Shuming ,
  • LUO Jiwei
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  • (College of Brewing and Food Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2020-06-24

  Revised date: 2020-09-02

  Online published: 2021-01-13

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Abstract

The inhibition model of intesinal perisalsis was established by compound dipheoxylate.The model group, the positive group, the blank group, and the low, medium, and high dose Rose roxburghii Tratt juice group were tested. And the mice with the successful model were given continuous gavage for 15 days with the small intestine motion was measured. Moreover, after 28 days of administration, the following indicators were tested including weight gain, food intake, feed utilization, pepsin activity and gastric protein excretion to explore the effect of different doses of Rose roxburghii Tratt juice on promoting digestive function. The results showed that compared with the model group, the small intestine propulsion rate of the mice in the medium and high dose Rose roxburghii Tratt juice group was increased by 45.83% and 51.35% (P<0.05) respectively. Meanwhile, compared with the normal group, there was no significant difference in weight gain and feed utilization in the low, medium and high dose R.roxburghii Tratt group (P>0.05). But the food intake increased by 1.39%, 2.64% and 4.25% (P<0.05). Furthermore, the pepsin activity of the rats in the medium and high dose R.roxburghii Tratt group increased by 41.38% and 33.41%, and the pepsin excretion increased by 38.19% and 32.53% (P<0.05 and P<0.01) respectively. This indicates that R.roxburghii Tratt juice had an effect on digestion.

Key words： Rose roxburghii Tratt; indigestion; small bowel movement; digestive enzyme

Cite this article

TU Yongli , ZHOU Hongxuan , TAN Shuming , LUO Jiwei . Study on the digestive function of Rose roxburghii Tratt[J]. Food and Fermentation Industries, 2020 , 46(24) : 85 -89 . DOI: 10.13995/j.cnki.11-1802/ts.024813

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