茶褐素和茶多酚摄入对采食氧化鱼油大鼠肝组织抗氧化能力的影响

doi:10.11843/j.issn.0366-6964.2025.09.031

Abstract

Abstract:

The aim of this study was to investigate whether oral gavage of theabrownin (TB) could alleviate the negative effects of oxidative stress on antioxidant capacity in the liver of rats, in which the oxidative stress model was established via feeding the diet containing oxidized fish oil (OFO), and tea polyphenols (TP) were used as a positive control. Thirty-two male Wistar rats weaned at 21 days of age (average weight was 55.58 g) were randomly allotted into 4 groups, including control group, OFO group, OFO+TP group and OFO+TB group. Both the daily oral doses of TB and TP were 200 mg·kg^-1 body weight. From day 9 to day 23, the challenge of oxidized fish oil was executed. The trial duration was 23 days. The results showed that feeding the diet containing OFO decreased body weight, induced the dysfunction of liver histomorphology, significantly enhanced liver organ index, serum alanine aminotransferase activity, and the levels of lipid peroxide, malondialdehyde, protein carbonyl and 8-hydroxydeoxyguanosine of liver (P < 0.05), significantly reduced total antioxidant capacity, catalase and glutathione peroxidase activities of liver (P < 0.05), significantly up-regulated the mRNA relative expression of Bax, Caspase3 and Keap-1 of livers (P < 0.05), and significantly down-regulated the mRNA relative expression of Bcl-2, Nrf2, HO-1 and NQO-1 of livers (P < 0.05) in rats. Oral infusion TB or TP might, to some extent, alleviate the negative effects of the diet containing OFO on body weight, liver morphology and function of rats, improve the antioxidant capacity and the mRNA relative expression of apoptosis-related and Nrf2-pathway-related genes in the liver of rats fed the diet containing OFO (P < 0.05). In summary, oral administration of TB could ameliorate the liver damage induced by OFO challenge in rats, which was associated with the improvement of antioxidant capacity and apoptosis. These effects were similar with TP.

Key words: theabrownin, tea polyphenols, oxidized fish oil, antioxidant capacity, rats, liver

CLC Number:

S816.7

TAN Dayan, WANG Qingxiang, MAO Xiangbing, FAN Xiangqi, YANG Heng, HUANG Bing, ZHANG Feiran, WANG Jianping. Effects of Theabrownin and Tea Polyphenols on the Antioxidant Capacity of Liver in the Rats Fed Oxidized Fish Oil[J]. Acta Veterinaria et Zootechnica Sinica, 2025, 56(9): 4519-4528.

Figures/Tables 7

Table 1

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项目Item	含量/% Content
原料Ingredient
玉米淀粉Corn starch	39.749
酪蛋白(>85%蛋白质) Casein(>85% protein)	20.000
麦芽糊精Maltodextrin	13.200
蔗糖Sucrose	10.000
鱼油Fish oil	7.000
纤维素Fiber	5.000
预混料Premix¹⁾	4.500
L-胱氨酸L-Cystine	0.300
酒石酸胆碱Choline bitartrate	0.250
叔丁基对苯二酚Tert-butylhydroquinone	0.001
合计Total	100.000
营养水平Nutrient levels²⁾
代谢能/(kJ·g^-1) Metabolic energy	16.58
粗蛋白Crude protein	18.50
赖氨酸Lysine	1.50
蛋氨酸Methionine	0.56

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Effects of Theabrownin and Tea Polyphenols on the Antioxidant Capacity of Liver in the Rats Fed Oxidized Fish Oil

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