Effect of puerarin-arginine composition on lipid metabolism in rats
- VernacularTitle:大鼠脂代谢与葛根素精氨酸组合物的干预
- Author:
Deqing WANG
;
Yaping TIAN
- Publication Type:Journal Article
- From:
Chinese Journal of Tissue Engineering Research
2005;9(15):220-222
- CountryChina
- Language:Chinese
-
Abstract:
BACKGROUND: Disturbance of lipid metabolism is responsible for many kinds of diseases, and to screen safe and effective prescription for lipid reduction has clinical significance.OBJECTIVE: To study the influence of puerarin-arginine composition on lipid metabolism in rats.DESIGN: Comparative observing study based on animal model.SETTING: Experimental animal center and department of biochemistry in a military hospital of Chinese PLA.MATERIALS: This study was carried out at the Experimental Animal Center and Department of Biochemistry of the General Military Hospital of Chinese PLA between May and August 2004. Eighty Wistar rats were randomly divided into high dosage, middle dosage, low dosage group and control group with 10 male and 10 female rats each.METHODS: Rats took food freely, and experimental groups were supplemented with puerarine-arginine composition of different dosage (0, 0.93,1.39 and 1.85 g/kg) for observing the influence on rats.MAIN OUTCOME MEASURES:① blood parameters; ② change of body mass and utilization rate of food; ③ parameters of vital organs;④histopathological changes.RESULTS: From onset of the second week, body mass of both male and female rats in experimental groups were found obviously lower than those in control group. The levels of blood cholesterol in female rats were(1.63 ±0.20) and (1.29 ±0.23) mmol/L in 0.93 g/kg dosage group and control group respectively, and were(1.75 ±0. 13) and(1.31 ±0. 19) mmol/L in male rats,and both have statistical significance( F = 6.43, 6. 58, P ＜ 0. 05).Fatty parameters of the three experimental groups were found obviously lower as comparing with those of control group.CONCLUSION: Such composition has been proved to be able to exert function in lipid reduction by decreasing body mass, and improving utilization rate of food and proportion of cholesterol and organic fat.
