宋升同学在Food and Function发表论文


www.rsc.org/foodfunction
Antioxidant activity of a Lachnum YM226 melanin–iron complex and its influence on cytokine production in mice with iron deficiency anemia
Sheng Song,a Liu Yang,a Ming Ye,*a Xue Chen,b Fang Shia and Farnaz Shaikha
The present study aims to investigate the protective effects of an orally administered Lachnum YM226 melanin–iron complex (LM–Fe) against iron deficiency anemia (IDA) in mice. The IDA mouse model was established by feeding mice with iron-deficient food. Different doses of LM–Fe were given to the anaemic mice via intragastric administration, with FeCl3 and FeSO4 used as positive controls. After the
iron supplement administration, it was observed that LM–Fe could significantly improve the decreased haemoglobin (Hb) level, and normalize the serum iron (SI) level, total iron-binding capacity (TIBC) and serum ferritin (SF) of the anaemic mice in a dose-dependent manner. In addition, treatment with LM–Fe significantly increased the antioxidant enzyme activities of superoxidase dismutase (SOD), catalase (CAT)and glutathione peroxidase (GSH-Px) in plasma to normal or better. Furthermore, the levels of tumour necrosis factor-α (TNF-α), interleukin-1β (IL-1β) and interleukin-6 (IL-6) were obviously decreased in the LM–Fe supplemented groups compared with the model group, while the level of interleukin-2 (IL-2) wassignificantly increased. In conclusion, LM–Fe was efficient at ameliorating the anemia symptoms, improving the activities of antioxidant enzymes and adjusting the immune dysfunction of anaemic mice. Thus,
these results demonstrated that LM–Fe might be exploited as an efficient and multifunctional iron supplement.

[发表于:2017-9-24 9:37:25]
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