中国临床康复
中國臨床康複
중국림상강복
CHINESE JOURNAL OF CLINICAL REHABILITATION
2005年
47期
159-161
,共3页
顾洪雁%陶如%翟静%孙凌云%王涛%柏素云
顧洪雁%陶如%翟靜%孫凌雲%王濤%柏素雲
고홍안%도여%적정%손릉운%왕도%백소운
肥胖症%脂肪类%啤酒%代谢
肥胖癥%脂肪類%啤酒%代謝
비반증%지방류%비주%대사
背景:长期过量饮用啤酒有可能会引起体内组织或血清酶活性的变化.目的:观察啤酒的饮用量与大鼠脂肪合成与分解代谢相关酶活性的关系.设计:随机对照动物实验.单位:泰山医学院基础医学研究所.材料:实验于2004-12/2005-02在泰山医学院基础医学研究所完成.选择SD大鼠60只,分为6组,每组10只.按体质量每天灌服啤酒量分为9 mL/kg,18 mL/kg,27 mL/kg,36 mL/kg及45 mL/kg组;对照组大鼠食水自由,不灌服啤酒.方法:各组大鼠连续喂饲1周后,麻醉处死大鼠,采取血样,留取肝脏、皮下脂肪、肠系膜脂肪组织以及腓肠肌,分别进行生化分析和酶活性的测定.主要观察指标:①喂饲1周后各组大鼠体质量、血糖、胰岛素以及血脂水平.②喂饲1周后各组大鼠肝脏和脂肪组织酶活性.③喂饲1周后各组大鼠激素敏感脂肪酶和脂蛋白脂肪酶活性.结果:纳人60只大鼠全部进入结果分析,无脱失.①喂饲1周后各组大鼠体质量及生化指标水平比较:啤酒36 mL/kg组大鼠体质量、血清游离脂肪酸、高密度脂蛋白胆固醇、肝脏三酰甘油及肝脏胆固醇含量均显著高于对照组(x2=19.44～20.01,P＜0.01).②喂饲1周后各组大鼠肝脏和脂肪组织酶活性比较:啤酒36 mL/kg组大鼠肝脏、皮下脂肪组织和肠系膜组织的肝脏微粒体三酰甘油转换蛋白、磷脂酰磷酸水解酶、苹果酸酶和葡萄糖-6-磷酸脱氢酶的活性均显著高于对照组(x2=15.02～16.00,P＜0.05).③喂饲1周后各组大鼠激素敏感脂肪酶和脂蛋白脂肪酶活性比较:啤酒36 mL/kg组大鼠腓肠肌激素敏感脂肪酶活性显著低于对照组(P＜0.01),但皮下脂肪组织的激素敏感脂肪酶活性显著高于对照组(P＜0.01).啤酒36 mL/kg组在肠系膜脂肪、皮下脂肪及腓肠肌组织中脂蛋白脂肪酶活性均显著高于其他啤酒组和对照组(x2=19.00～20.00,P＜0.01).结论:每日灌服一定量的啤酒(36 mL/kg)可促进大鼠肝脏合成和转运三酰甘油的能力,脂肪组织如肠系膜脂肪组织的脂质合成和储存增多,外周组织如肌肉组织和皮下脂肪组织的脂肪分解和动员也增加,最终导致体质量增长.
揹景:長期過量飲用啤酒有可能會引起體內組織或血清酶活性的變化.目的:觀察啤酒的飲用量與大鼠脂肪閤成與分解代謝相關酶活性的關繫.設計:隨機對照動物實驗.單位:泰山醫學院基礎醫學研究所.材料:實驗于2004-12/2005-02在泰山醫學院基礎醫學研究所完成.選擇SD大鼠60隻,分為6組,每組10隻.按體質量每天灌服啤酒量分為9 mL/kg,18 mL/kg,27 mL/kg,36 mL/kg及45 mL/kg組;對照組大鼠食水自由,不灌服啤酒.方法:各組大鼠連續餵飼1週後,痳醉處死大鼠,採取血樣,留取肝髒、皮下脂肪、腸繫膜脂肪組織以及腓腸肌,分彆進行生化分析和酶活性的測定.主要觀察指標:①餵飼1週後各組大鼠體質量、血糖、胰島素以及血脂水平.②餵飼1週後各組大鼠肝髒和脂肪組織酶活性.③餵飼1週後各組大鼠激素敏感脂肪酶和脂蛋白脂肪酶活性.結果:納人60隻大鼠全部進入結果分析,無脫失.①餵飼1週後各組大鼠體質量及生化指標水平比較:啤酒36 mL/kg組大鼠體質量、血清遊離脂肪痠、高密度脂蛋白膽固醇、肝髒三酰甘油及肝髒膽固醇含量均顯著高于對照組(x2=19.44～20.01,P＜0.01).②餵飼1週後各組大鼠肝髒和脂肪組織酶活性比較:啤酒36 mL/kg組大鼠肝髒、皮下脂肪組織和腸繫膜組織的肝髒微粒體三酰甘油轉換蛋白、燐脂酰燐痠水解酶、蘋果痠酶和葡萄糖-6-燐痠脫氫酶的活性均顯著高于對照組(x2=15.02～16.00,P＜0.05).③餵飼1週後各組大鼠激素敏感脂肪酶和脂蛋白脂肪酶活性比較:啤酒36 mL/kg組大鼠腓腸肌激素敏感脂肪酶活性顯著低于對照組(P＜0.01),但皮下脂肪組織的激素敏感脂肪酶活性顯著高于對照組(P＜0.01).啤酒36 mL/kg組在腸繫膜脂肪、皮下脂肪及腓腸肌組織中脂蛋白脂肪酶活性均顯著高于其他啤酒組和對照組(x2=19.00～20.00,P＜0.01).結論:每日灌服一定量的啤酒(36 mL/kg)可促進大鼠肝髒閤成和轉運三酰甘油的能力,脂肪組織如腸繫膜脂肪組織的脂質閤成和儲存增多,外週組織如肌肉組織和皮下脂肪組織的脂肪分解和動員也增加,最終導緻體質量增長.
배경:장기과량음용비주유가능회인기체내조직혹혈청매활성적변화.목적:관찰비주적음용량여대서지방합성여분해대사상관매활성적관계.설계:수궤대조동물실험.단위:태산의학원기출의학연구소.재료:실험우2004-12/2005-02재태산의학원기출의학연구소완성.선택SD대서60지,분위6조,매조10지.안체질량매천관복비주량분위9 mL/kg,18 mL/kg,27 mL/kg,36 mL/kg급45 mL/kg조;대조조대서식수자유,불관복비주.방법:각조대서련속위사1주후,마취처사대서,채취혈양,류취간장、피하지방、장계막지방조직이급비장기,분별진행생화분석화매활성적측정.주요관찰지표:①위사1주후각조대서체질량、혈당、이도소이급혈지수평.②위사1주후각조대서간장화지방조직매활성.③위사1주후각조대서격소민감지방매화지단백지방매활성.결과:납인60지대서전부진입결과분석,무탈실.①위사1주후각조대서체질량급생화지표수평비교:비주36 mL/kg조대서체질량、혈청유리지방산、고밀도지단백담고순、간장삼선감유급간장담고순함량균현저고우대조조(x2=19.44～20.01,P＜0.01).②위사1주후각조대서간장화지방조직매활성비교:비주36 mL/kg조대서간장、피하지방조직화장계막조직적간장미립체삼선감유전환단백、린지선린산수해매、평과산매화포도당-6-린산탈경매적활성균현저고우대조조(x2=15.02～16.00,P＜0.05).③위사1주후각조대서격소민감지방매화지단백지방매활성비교:비주36 mL/kg조대서비장기격소민감지방매활성현저저우대조조(P＜0.01),단피하지방조직적격소민감지방매활성현저고우대조조(P＜0.01).비주36 mL/kg조재장계막지방、피하지방급비장기조직중지단백지방매활성균현저고우기타비주조화대조조(x2=19.00～20.00,P＜0.01).결론:매일관복일정량적비주(36 mL/kg)가촉진대서간장합성화전운삼선감유적능력,지방조직여장계막지방조직적지질합성화저존증다,외주조직여기육조직화피하지방조직적지방분해화동원야증가,최종도치체질량증장.
BACKGROUND: Long-term excessive intake of beer might lead to change of intra-corporal tissue or activity of serum enzyme.OBJECTIVE: Observation on relations between intake of beer and fat synthesis of rats and activity of enzyme correlated with catabolism in rats.DESIGN: Matched observations randomly of animal experiments.SETTING: Basic Medical Institute of Taishan Medical College.MATERIALS: The experiments were completed in Basic Medical Institute of Taishan Medical College from December 2004 to February 2005. Totally 60 SD rats were selected and categorized into 6 groups with 10 rats in each group. The rats were perfused with 9 mL/kg, 18 mL/kg, 27 mL/kg, 36 mL/kg, and 45 mL/kg beer respectively according to their fat; The rats in control group were fed with water in stead of beer.METHODS: All rats in each groups were narcotized and executed after continuous feeding 1 week, biochemical analysis and enzyme assay were made respectively after blood samples were adopted, and liver, subcutaneous fat, mesentery fat tissue and gastrocnemius muscle were preserved.MAIN OUTCOME MEASURES: ① The level of fat, blood glucose, insulin and blood-lipid of rats in each group after feeding 1 week . ② The enzymatic activity of liver and fat tissue of rats in each group after feeding 1 week . ③ The activity of hormone sensitive lipase and lipoprotein lipase (LPL) of rats in each group after feeding 1 week.RESULTS: Totally 60 rats were channeled into result analysis without any loss. ① Comparison of the levels of fat and biochemical specifications of rats in each group after feeding 1 week: The contents of fat, serum free fatty acid (FFA), high-density of lipoprotein (LP) cholesterol, hepar triacylglycerol and liver cholesterol in beer 36 mL/kg group were higher than those in control groups (x2=19.44-20.01, P ＜ 0.01). ② Comparison of the levels of the enzymatic activity of liver and fat tissue of rats in each group after feeding 1 week: The activities of liver, subcutaneous fat, and liver microsome, I.e. Triacylglycerol alternation protein, phosphatidyl phosphohydrolase, malic enzyme, glucose-6-phasphate dehydrogenase (G6PD) of mesentery tissue in beer 36 mL/kg group were higher than those in control groups (x2=15.02-16.00, P ＜ 0.05). ③ The comparison on level of the activity of hormone sensitive lipase and lipoprotein lipase (LPL) of rats in each group after feeding 1 week: The activity of gastrocnemius muscle of hormone sensitive lipase in beer 36 mL/kg group were prominently lower than those of control groups (P ＜ 0.01), but the activity of lipoprotein lipase (LPL) (P ＜ 0.01) of subcutaneous fat were prominently higher than those in control groups (P ＜ 0.01). The activities of lipoprotein lipase (LPL)of mesentery fat tissue, subcutaneous fat and gastrocnemius muscle tissue in beer 36 mL/kg group were prominently higher than those in other beer groups and control groups (x2=19.00-20.00, P ＜ 0.01).CONCLUSION: The intake of a certain amount of beer (36 mL/kg) might promote the capability of liver in synthesis and the transport of triacylglycerol in rats. The acceleration of lipid synthesis and storage of fat tissue such as mesentery fat tissue and the increase of fat decomposition and mobilization in peripheral tissue such as muscular tissue and subcutaneous fat would finally lead to the increase of fat.
