OBJECTIVE:To explore the protective effect and its mechanisms of Sinomenium acutum polysaccharide on mice with acute alcoholic liver injury. METHODS:60 mice were randomly divided into blank control group (normal saline),model group (normal saline),bifendate group (positive control,150 mg/kg) and S. acutum polysaccharide low-dose,medium-dose, high-dose groups(100,200,400 mg/kg),10 in each group,intragastrically administrated,once a day,for continual 7 d. 1 h af-ter last administration,mice received 50% ethanol (0.1 mL/10 g) intragastrically to induce acute alcoholic liver injury model ex-cept for those in blank control group. After 12 h,alanine aminotransferase(ALT),aspartate aminotransferase(AST)levels in se-rum,malondialdehyde(MDA),superoxide dismutase(SOD),glutathione(GSH),glutathione peroxidase(GSH-Px)levels in liv-er tissue of mice were determined;hematoxylin-eosin staining was conducted to observe the pathological changes in liver tissue;flow cytometry was used to detect the cell apoptosis rate. RESULTS:Compared with blank control group,mice in model group showed pathological changes in edema,disordered cell arrangement and local necrosis;ALT and AST levels in serum,MDA level in liver tissue and hepatocyte apoptotic rate were significantly increased,while the SOD,GSH and GSH-Px levels in liver tissue were significantly decreased,with statistical significances (P<0.01). Compared with model group,cell degeneration and necrosis degree of mice were improved in S. acutum polysaccharide medium-dose and high-dose groups;except for cell apoptosis rate of liver in S. acutum polysaccharide low-dose group was not decreased significantly,the above-mentioned indicators in other treatment groups were significantly improved(P<0.05 or P<0.01). CONCLUSIONS:S. acutum polysaccharide shows obvious protective effect on mice with acute alcoholic liver injury,its mechanism might re-late to anti-oxidation stress and inhibiting hepatocyte apoptosis.

Objective To study the median nutrient content of customers' ordering in the restaurants in Beijing.Methods The median contents of nutrients regarding ordering/per person from the customers were estimated,via combining the nutrient content of menu offering.Data,based on all weights of ingredients and Chinese food composition with all the ordered records from customers,was collected within a set period of time,from 2011 to 2013.Nutrition status was then estimated,under the Nutrient-Rich Foods (NRF).Results The median energy intake reached 4 973.9 (P25-P75:3 575.6-6 971.0) kJ and 88.2％ of the tables were exceeding the recommended energy limits,respectively,with 3 347.2 kJ for lunch and 2 510.4 kJ for dinner.Data was gathered from three restaurants in Beijing.In all the three restaurants,the median nutrient contents appeared 70％ outnumbered the daily value of fat and cholesterol.The median sodium contents (87.9％) were also over the standard set for sodium adequate intake.In addition,the median nutrition on fibers,calcium,vitamin A,vitamin C and vitamin E were far below the recommended nutritional intakes (RNI),in the ordering.For NRF9.3,the Wenzhou restaurant showed the highest score (5.50) but the restaurant in Yunnan appeared the lowest (2.26),with difference statistically significant (P＜0.001).Conclusion Eating-out habit ended in taking low nutrition with higher limited nutrients,but with low recommended nutrients,when compared to the recommended Chinese Dietary Reference Intake.

Objective:To observe the protective effect of deproteinized extract of calf blood (DECB)on the ethanol-induced liver injury of the mice,and to preliminaryly discuss its mechanism. Methods:Sixty healthy ICR mice were divided into control group,model group,positive drug group,low,medium and high doses of DECB groups (n=10).By intragastric administration,the mice in control group were given 20 mL·kg-1 saline solution, the mice in low,medium and high doses of DECB groups were administrated with 0.125,0.250,0.500 g·kg -1 DECB,and the mice in positive drug group were administrated with 0.63 g·kg -1 Hugan Tablets;once a day for 30 d. 1 h after the last administration,except control group,the mice in other groups were administrated with one-time grant of 50% ethanol 14 mL·kg -1 ,and fasted for 16 h to establish the models of acute alcohol liver injury.The endurance alcohol time and drunk time of the mice were determined,the activities of aspartate aminotransferase (ALT)and alanine transaminase (AST)activity in serum of the mice were detected,the levels of triglyceride (TG),glutathione (GSH)and malonic dialdehyde (MDA)in liver tissue were determined,and the pathological changes of liver tissue were detected.Results:Compared with model group,the drunk symptoms of the mice in different doses of DECB groups were obviously reduced,the endurance time of the mice in high dose of DECB group and positive drug group was prolonged (P <0.05),and the drinking time was shortened (P <0.05);the ALT and AST activities in serum in mediun and high doses of DECB groups were significantly lower than those in model group (P <0.05).Compared with model group,the MDA and TG levels in liver tissue of the mice in medium and high doses of DECB groups and positive drug group were obviously reduced,and the GSH levels were increased (P <0.05);compared with model group,the pathological damages of liver tissue of the mice in high dose of DECB group caused by ethanol were significantly reduced.Conclusion:DECB can improve ethanol-induced liver injury which may be related to the inhibition of hepatic oxidative stress response.

Objective To evaluate the effect of continuous intravenous lidocaine administration during surgery for short-term pain control in patients undergoing laparoscopic colorectal surgery, the postoperative use of opioid, and gastrointestinal function recovery. Methods Forty patients who underwent laparoscopic colorectal surgery were randomly assigned to lidocaine and control groups. Each group consisted of 20 patients. The lidocaine group received an intravenous injection of 2％ lidocaine 2 mg/kg during induction of anesthesia, followed by continuous pumping of lidocaine 1.5 mg/ (kg·h) till the end of surgery. In the control group, saline was used in place of lidocaine. The visual analogue scale (VAS), time of first defecation, amount of opioids used intraoperatively and postoperatively, postoperative nausea and vomiting, and lidocaine toxicity symptoms were recorded at 3 h, 12 h, 72 h, 5 d, 7 d, and 30 d after surgery, respectively. Results At3 h, 12 h, 72 h, 5 d, and 7 d (at rest), the VAS scores in the lidocaine group were significantly lower than those in the control group (P ＜0.05). At 72 h (on walking) and 30 d after surgery, no significant differences in VAS scores were found between the two groups. In comparison with the control group, the dosage of opioids in the lidocaine group was significantly reduced (P ＜ 0.05), the recovery of gastrointestinal function was significantly faster (P ＜ 0.05), and the symptom of nausea and vomiting were significantly reduced in the lidocaine group (P ＜ 0.05). No symptoms of lidocaine toxicity were observed in either group. Conclusion Continuous intravenous lidocaine administration during surgery is beneficial for postoperative pain control after laparoscopic colorectal surgery. It can also reduce the use of opioids and accelerate the recovery of gastrointestinal function.

Objective To survey the mean sodium content of menu offering and customers' orderings on sodium when eating out.Methods All weights of ingredients of menu offerings at three Chinese restaurants with Wenzhou,Shandong,and Yunnan cuisines,in Beijing,were collected and their sodium values were estimated based on data from the Chinese Food Composition.All records from customers' orders were collected in a certain period of time from year 2011 to 2013.The mean sodium content of ordering per person and the proportion of all orders exceeding the recommended daily sodium limit that applicable to most native Chinese,were estimated.Results Of all the menu offerings,hot dishes (1 728.6 mg; P25,P75:1 198.7,2 482.8) and soup dishes (2 101.5 mg;P25,P75:1 467.8,2 291.2) had the highest sodium contents,followed by cold dressed dishes (790.7 mg; P25,P75:128.1,1 472.9) staple foods (802.9 mg; P25,P75:115.1,1 563.2) while the beverages having the lowest sodium contents (17.0 mg;P25,P75:2.0,19.5) (P＜0.05).Meat dishes (1 796.3 mg;P25,P75:1 303.9,2 670.3) contained more sodium than vegetable dishes (1 105.5 mg; P25,P75:423.6,1 628.6)(P＜0.001).The median sodium contents in per person orderings were 2 325.6 mg (P25,P75:1 700.7,3 213.8) for lunch and 2 542.5 mg (P25,P75:1 857.5,3 498.1) for dinner.Current dietary guideline recommended for Chinese adults was:in general,the amount of consumption should not exceed 2 400 mg of sodium per day.Based on the recornmended optimal daily calories intake ratio as 3 ∶ 4 ∶ 3for breakfast,lunch,and dinner,we would suggest that the sodium intake should follow the amount as 960 mg for lunch and 720 mg for dinner.Our data indicated that 97.5％ of the ordered meals appeared that they were over the recommended sodium limit and 76,5％ of the tables showed two times more than the limit of recommendation.Conclusion Soup and hot dishes provided at these three restaurants contained more sodium contents.People ordered dishes at restaurants would contain more sodium than the recommended Chinese daily sodium intake.