红茶菌对寒冷诱导的小鼠SOD和LDH酶活力及丙二醛和谷胱甘肽含量的影响

目的：通过研究超氧化物歧化酶(SOD)和乳酸脱氢酶(LDH)酶活力及丙二醛(MDA)和谷胱甘肽(GSH)含量来探究红茶菌发酵液是否能提高机体的抗寒能力。方法：以4组CD-1(ICR)小鼠，每组5只，分别连续30d灌注生理盐水(对照组)、糖茶水(糖茶组)、红茶菌发酵液(实验组1)和合成培养基发酵液(实验组2)，每天灌胃1mL。以血液中的SOD和LDH酶活力及MDA和GSH含量为指标来研究小鼠抗寒能力。结果：与对照组相比，实验组1和实验组2受冻前后的SOD酶活力极显著升高(P＜0.01)，MDA含量极显著降低(P＜0.01)；实验组1受冻前后GSH含量极显著升高(P＜0.01)，实验组2受冻后GSH含量极显著升高(P＜0.01)；实验组1和实验组2受冻后LDH酶活力显著降低(P＜0.01)。结论：对照组和糖茶组不能提高小鼠抗寒能力，而实验组1和实验组2能提高小鼠抗寒能力，并且实验组1效果好于实验组2效果。

Effect of Kombucha on Serum SOD, LDH, MDA and GSH Levels in Cold-Stressed Mice

Objective: The serum levels of superoxide dismutase(SOD),lactate dehydrogenase(LDH),malondialhyde(MDA) and glutathione(GSH) in cold-stressed mice were measured to discover whether kombucha enhances cold tolerance in mice.Methods: Twenty male CD-1(ICR) mice were randomly divided into 4 groups of 5 mice each: control group,sugary green tea infusion group,kombucha group I and kombucha group II,which were administered intrasgatrically with normal saline,sugary green tea infusion,culture supernatant from fermented sugary green tea infusion,and culture supernatant from fermented synthetic medium for 30 consecutive days at the dosage of 1 mL once a day,respectively.After the last administration,0.2 mL of blood from the mice of each group were collected for the determination of serum SOD,LDH,MDA and GSH levels before and after the mice were kept in a cold chamber at 10 ℃ for 3 h.Results: The SOD levels of the two kombucha groups before and after the cold stress increased highly significantly compared with the control group(P<0.01),whereas the MDA levels showed a highly significant downward trend(P<0.01).GSH level revealed a highly significant increase(P<0.01) in the kombucha group I both before and after the cold stress and in the kombucha group II only after the cold stress.Both the groups showed a significant decrease in LDH level(P<0.01) after the cold stress.Conclusions: Both the kombucha groups rather than the control group or sugary green tea infusion group can enhance cold tolerance in mice.The kombucha group I is superior to the kombucha group II.