食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
23期
415-418
,共4页
李文建%杨则宜%曹远林%陈宗道
李文建%楊則宜%曹遠林%陳宗道
리문건%양칙의%조원림%진종도
ESR%银杏叶提取物%训练大鼠%力竭性运动%股四头肌%白肌%红肌%自由基
ESR%銀杏葉提取物%訓練大鼠%力竭性運動%股四頭肌%白肌%紅肌%自由基
ESR%은행협제취물%훈련대서%력갈성운동%고사두기%백기%홍기%자유기
ESR%ginkgo biloba extract%exercise rats%exhaustive exercise%quadriceps%white muscle%red muscle%free radicals
用电子自旋共振(ESR)方法研究银杏叶提取物(GBE)对训练大鼠不同类型肌纤维自由基的作用.结果表明,GBE使训练大鼠白肌自由基(gQ=2.0050)显著增强(P<0.05),红肌减弱(P=0.06);使训练大鼠运动力竭后即刻白肌自由基降低74.48%(P<0.005),混合肌降低46.25%(P<0.005),力竭后24h时红肌、混合肌均明显增强(P<0.05).结果表明:GBE主要促进训练大鼠红肌自由基清除,增强白肌代谢及抗氧化能力,抑制大鼠超强度运动白肌自由基产生,从而延迟运动性疲劳发生.
用電子自鏇共振(ESR)方法研究銀杏葉提取物(GBE)對訓練大鼠不同類型肌纖維自由基的作用.結果錶明,GBE使訓練大鼠白肌自由基(gQ=2.0050)顯著增彊(P<0.05),紅肌減弱(P=0.06);使訓練大鼠運動力竭後即刻白肌自由基降低74.48%(P<0.005),混閤肌降低46.25%(P<0.005),力竭後24h時紅肌、混閤肌均明顯增彊(P<0.05).結果錶明:GBE主要促進訓練大鼠紅肌自由基清除,增彊白肌代謝及抗氧化能力,抑製大鼠超彊度運動白肌自由基產生,從而延遲運動性疲勞髮生.
용전자자선공진(ESR)방법연구은행협제취물(GBE)대훈련대서불동류형기섬유자유기적작용.결과표명,GBE사훈련대서백기자유기(gQ=2.0050)현저증강(P<0.05),홍기감약(P=0.06);사훈련대서운동력갈후즉각백기자유기강저74.48%(P<0.005),혼합기강저46.25%(P<0.005),력갈후24h시홍기、혼합기균명현증강(P<0.05).결과표명:GBE주요촉진훈련대서홍기자유기청제,증강백기대사급항양화능력,억제대서초강도운동백기자유기산생,종이연지운동성피로발생.
This study was aiming to investigate the effects of Ginkgo biloba extract (GBE) on free radicals of different fibre types of quadriceps in rats by electron spin resonance (ESR). Results showed that GBE suspension was able to significantly enhance the intensities of free radical signals (gQ=2.0050) in white muscle of exercise rats (P<0.05) while the decrease was observed in red muscles decreased (P=0.06). However, the intensity was decreased by 74.48% in white muscle (P<0.005) and by 46.25%in whole quadriceps (P < 0.005) at instant while it was elevated remarkably in red muscle (P < 0.05) and whole quadriceps (P<0.05) after 24h of strenuous exhaustive exercise. The results showed that GBE could accelerate clearance of free radicals in red muscle and enhance the anti-oxidant activity and exercise tolerance of white muscles.