A new anti-hypoxia functional agent ——Schizophyllum commune fermented broth and its biochemical mechanisms

Hao Limin; Lu Jike; Wu Tianyi; Ba Jianming; Guo Changjiang; Qian Ping; Yu Jianyong; Xing Xinhui

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A new anti-hypoxia functional agent ——Schizophyllum commune fermented broth and its biochemical mechanisms

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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.

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《中国工程科学：英文版》 |2013年第2期|82-87|共6页
作者
Hao Limin; Lu Jike; Wu Tianyi; Ba Jianming; Guo Changjiang; Qian Ping; Yu Jianyong; Xing Xinhui;
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作者单位

The Quartermaster Equipment Institute of GLD of CPLA;

Department of Bioengineering;

Zhengzhou University;

High Altitude Medical Research Institute;

Department of Endocrinology;

Chinese PLA General Hospital;

Institute of Hygiene and Environmental Medicine;

Academy of Military Medical Sciences;

Department of Chemical Engineering and Technology;

Tsinghua University;

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原文格式 PDF
正文语种 chi
中图分类 S435.622.3;TS225.19;
关键词
生化机制; 抗缺氧; 发酵液; 功能剂; 裂褶菌; 动物实验; 高海拔地区; 可能机制;

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A new anti-hypoxia functional agent ——Schizophyllum commune fermented broth and its biochemical mechanisms

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