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标题：Extraction of proanthocyanidins from grape seeds and their protective effect on spinal cord injury in rats
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作者：ZHAN Yunzhong ; YANG Fan ; YE Zhou 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.44821
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Proanthocyanidins were extracted and purified from grape seeds, and the protective effect and mechanism of proanthocyanidins on spinal cord injury were explored. After extraction optimization and purification, the proanthocyanidins with purity of 92.53% were obtained. The rats were divided into control, model and treatment groups. The spinal cord injury model was established in model and treatment groups. Then, the treatment group was treated with 40 mg/kg proanthocyanidins. On the 1st, 3rd and 7th day after modeling, compared with model group, in model group the Basso-Beattie-Bresnahan scores were significantly decreased (p < 0.05). On the 7th day after modeling, compared with model group, in treatment group the spinal cord tissue superoxide dismutaseand glutathione peroxidase levels were significantly increased (p < 0.05), the malondialdehyde level was significantly decreased (p < 0.05), the necrosis factor α and interleukin 1βlevels were significantly decreased (p < 0.05), and the interleukin 10 level was significantly increased (p < 0.05). In conclusion, proanthocyanidins have protective effect on spinal cord injury in rats. The mechanisms may be related to its reducing oxidative stress and inflammation in spinal cord tissue.
关键词：proanthocyanidins;spinal cord injury;rats;oxidative stress;inflammation