目录
摘 要 I
关键词 I
Abstract II
引言
引言 1
1 文献综述 2
2 方案论证 4
2.1 总体设计原理 4
2.2 试验材料的设计与选择 4
2.2.1 对照形式的选择 4
2.2.2 小鼠饲养设计 4
2.2.3 氧化还原指标的选择 4
2.2.4 氧化应激基因的选择 5
3 过程论述 6
3.1 试验材料 6
3.1.1 试验设计与饲养管理 6
3.1.2 样品采集 6
3.2 测定指标及方法 6
3.2.1 肝脏组织切片的制备和观察 6
3.2.2 抗氧化酶活性和还原产物浓度测定 6
3.2.3 热休克蛋白和抗氧化酶的基因mRNA表达检测 10
3.3 数据分析 11
4 结果与分析 12
4.1 辣椒素对热应激小鼠肝脏器官指数的影响 12
4.2 辣椒素对热应激小鼠肝脏形态学的影响 12
4.3 辣椒素对热应激小鼠肝脏抗氧化酶活性和还原产物浓度的影响 13
4.4 辣椒素对热应激小鼠肝脏热休克蛋白基因表达的影响 14
4.5 辣椒素对热应激小鼠肝脏抗氧化酶基因表达的影响 16
5 讨论 20
5.1 辣椒素对热应激小鼠肝脏组织损伤的作用 20
5.2 辣椒素对热应激小鼠肝脏抗氧化功能的影响 20
6 结论 22
致谢 23
参考文献: 24
辣椒素对热应激小鼠肝脏抗氧化功能的影响
摘 要
本研究通过分析高温下辣椒素对小鼠肝脏结构、抗氧化酶活性及其基因表达量的变化，探讨辣椒素对热应激小鼠肝脏氧化损伤的缓解作用。试验采用2×2因子设计，分为4个处理组：空白对照组（Control, CK）、高温组（Heat stress, HS）、辣椒素组（Capsaicin, CSC）和高温+辣椒素组（HS+CSC），每组10只 *51今日免费论文网|www.jxszl.com +Q: ^351916072* 
小鼠，试验期15d。试验第1015 d，以100 (L/d食用油作为溶剂空白，CSC组和HS+CSC组小鼠灌胃0.4 mg/d辣椒素，对HS组和HS+CSC组小鼠进行39±0.5 ℃热处理2 h/d。结果显示：（1）与CK组相比，HS+CSC组小鼠肝脏组织形态和器官指数差异不显著（P ( 0.05）；（2）辣椒素和高温对小鼠肝脏抗氧化酶酶活和还原产物浓度呈拮抗作用，辣椒素显著提高了过氧化氢酶活性（P ( 0.05），抑制了热应激小鼠肝脏还原型谷胱甘肽合成（P ( 0.05）；（3）辣椒素抑制还原型辅酶((基因表达（P ( 0.05），提高了热休克蛋白70表达水平（P ( 0.01）。综上，日粮添加辣椒素可缓解高温对小鼠肝脏组织的损伤，提高热应激小鼠肝脏抗氧化功能。
EFFECTS OF CAPSAICIN ON ANTIOXIDATIVE FUNCTION OF LIVER IN HEAT STRESSED MICE
ABSTRACT
To study the effects of capsaicin on the liver structure, antioxidant enzyme activity and gene expression in heat stressed mice，the 2Χ2 factor experiment was designed and implemented, with 4 treatments of: control group (CK), heat stress group (HS), capsaicin group (CSC) and heat stress + capsaicin group (HS + CSC). The experiment lasted for 15 days. In the last 6 days, mice were given 0.4 mg capsaicin every day except the control group and the heat stress group. Mice in the HS and HS + CSC groups were placed in an incubator with 39 ± 0.5 ℃ for 2 h daily. The results showed: (1) There was no significant difference in liver histomorphology and organ index between HS+CSC group and CK group (P ( 0.05). (2) Capsaicin could significantly inhibit the synthesis of glutathione (P ( 0.05) and enhance Catalase activity of heat stressed mice. (3) Capsaicin could increase the mRNA expression of heat shock protein 70 (P ( 0.01), alleviate the induction of the mRNA expression of nicotinamide adenine dinucleotide phosphate by high temperature (P ( 0.05). In conclusion, capsaicin could alleviate the oxidative damage of liver tissue caused by heat stress and could weaken the effect of high temperature on the activity of liver antioxidant enzymes. Therefore, capsaicin could improve the liver antioxidant capacity of heat stressed mice.

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