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目的:研究生姜水提物和醇提物对肝细胞损伤的保护作用。方法:采用体外细胞培养的方法,分离培养昆明种小鼠的肝细胞,分别用四氯化碳、乙醇、氯霉素诱导肝细胞损伤,四唑盐比色法观察细胞存活及细胞的增殖率,用分光光度计以490 nm波长测光密度值(OD)。结果:四氯化碳、乙醇、氯霉素分别单独与小鼠的肝细胞作用时,表现出了明显的细胞毒性。当生姜水提物与醇提物与四氯化碳、乙醇、氯霉素同时作用时,细胞毒性明显降低:与CC l4作用时,生姜醇提物与水提物处在显著边缘(P=0.058),同时醇提物的细胞增殖率要高于水提物;与乙醇、氯霉素作用时,生姜醇提物与水提物差异显著,醇提物的细胞增殖率高于水提物。结论:生姜水提物与醇提物对四氯化碳、乙醇、氯霉素的细胞毒性均具有一定的抑制作用,对小鼠的肝细胞具有很好的的保护效果,尤其是生姜醇提物作用为显著,此作用可能与生姜中的抗氧化成分有关。
Objective: To investigate the protective effects of graduated Jiangshui extract and alcohol extracts on hepatocyte injury. METHODS: In vitro cell culture methods were used to isolate and culture the hepatocytes of Kunming mice. Hepatocyte injury was induced with carbon tetrachloride, ethanol, and chloramphenicol respectively. Cell survival and cell proliferation rate were observed with tetrazolium salt colorimetry. The spectrophotometer was used to measure the optical density (OD) at a wavelength of 490 nm. Results: When carbon tetrachloride, ethanol, and chloramphenicol respectively acted alone on mouse hepatocytes, they exhibited significant cytotoxicity. When the aqueous extract of ginger and alcohol extracts were simultaneously treated with carbon tetrachloride, ethanol, and chloramphenicol, the cytotoxicity was significantly reduced: When the effect of CC l4 was exerted, the ethanol extracts and aqueous extracts of ginger were at a significant margin (P= 0.058). At the same time, the cell proliferation rate of the alcohol extract was higher than that of the water extract; when it was treated with ethanol and chloramphenicol, the ethanol extract from the ginger and the aqueous extract were significantly different, and the cell proliferation rate of the alcohol extract was higher than that of the water extract. . Conclusion: Ginger aqueous extracts and alcohol extracts have certain inhibitory effects on the cytotoxicity of carbon tetrachloride, ethanol and chloramphenicol, and have a good protective effect on mouse liver cells, especially ginger alcohol extracts. The effect of the substance is significant, and this effect may be related to the antioxidant component in ginger.