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A new anti-hypoxia functional agent ―a Schizophyllum commune fermented broth and its possible biochemical mechanisms
作者姓名:Hao Limin  Lu Jike  Wu Tianyi  Ba Jianming  Guo Changjiang  Qian Ping  Yu Jianyong  Xing Xinhui
作者单位:(1. The Quartermaster Equipment Institute of GLD of CPLA, Beijing 100010,China;2. Department of Bioengineering, Zhengzhou University, Zhengzhou 450001,China;3.High Altitude Medical Research Institute, Xining 810012, China;4.Department of Endocrinology, Chinese PLA General Hospital, Beijing 100853, China;5.Institute of Hygiene and Environmental Medicine, Academy of Military Medical Sciences, Tianjin 300050, China;6.Department of Chemical Engineering and Technology, Tsinghua University, Beijing 100084, China)
基金项目:National Nature Science Foundation of China (No.31171662); “973” National Key Basic Research and Development Program (No.2012CB518202); Project of Qinghai Development of Science and Technology(No.2011-N—150).
摘    要:In order to overcome hypoxia induced sickness,a stable source of anti-hypoxia functional agents, Schizophyllum commune fermented broth has been developed in this study. Animal experiments were conducted to examine its anti-hypoxia activities and possible mechanisms involved. The acute hypoxic experiment showed that Schizophyllum commune fermented broth could significantly prolong the survival time of mice. The underlying mechanisms were associated with improved energy metabolism based on a study carried out in rats exposed to a low pressure chamber simulating the low pressure environment of 8 000 m altitude. It was concluded that the Schizophyllum commune fermented broth was an effective anti-hypoxia functional agent and could be greatly bene- ficial to those living and working at high altitudes,such as people who reside in the reconstruction regions of Yushu.

关 键 词:altitude  illness  prevention  and  treatment  anti-hypoxia  aerobic  metabolism  glycogen  adenosine  triphosphate(ATP)
收稿时间:2012/12/26 0:00:00
修稿时间:2013/1/18 0:00:00
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