Effect of Clerodendranthus spicatus (Thunb.) C. Y. Wu on the exercise ability of D-galactose-induced oxidative aging mice

Detalhes bibliográficos
Autor(a) principal: WU,Jianzhong
Data de Publicação: 2022
Outros Autores: CHEN,Hongjiang, WANG,Dan, ZHAO,Xin
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101067
Resumo: Abstract The Clerodendranthus spicatus (Thunb.) C. Y. Wu extract (CSTCYWE) was administered to D-galactose-induced aging mice to investigate the effect and mechanism of CSTCYWE on exercise endurance in aging mice. The effect of CSTCYWE on the improvement of exercise capacity in aging mice was evaluated by detecting serum biochemical indicators, pathological changes in tissues, and expression by qPCR. The composition of CSTCYWE was analyzed by HPLC. The experiment showed that CSTCYWE increased the running time and the exhaustive swimming time of aging mice to improve their exercise endurance. CSTCYWE also reduced the levels of BUN, BLA, and MDA and increased the levels of HG, MG, SOD, and GSH-Px in the serum of aging mice. Pathological observation found that CSTCYWE alleviated the liver and kidney tissue lesions and damage caused by aging. Meanwhile, CSTCYWE could down-regulate the relative mRNA expressions of nNOS, iNOS, TNF-α, and syncytin-1 and up-regulate the relative mRNA expressions of Cu/Zn-SOD, Mn-SOD, and CAT in the mouse liver tissue and skeletal muscle tissue. The results of component analysis showed that CSTCYWE contained caffeic acid, hypericin, isoquercetin, dihydroquercetin, rosmarinic acid, baicalin, luteolin, and baicalein. These active ingredients enable CSTCYWE to act on aging mice and improve their exercise capacity.
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spelling Effect of Clerodendranthus spicatus (Thunb.) C. Y. Wu on the exercise ability of D-galactose-induced oxidative aging miceClerodendranthus spicatus (Thunb.) C. Y. WuD-galactoseoxidativeexercisemRNAAbstract The Clerodendranthus spicatus (Thunb.) C. Y. Wu extract (CSTCYWE) was administered to D-galactose-induced aging mice to investigate the effect and mechanism of CSTCYWE on exercise endurance in aging mice. The effect of CSTCYWE on the improvement of exercise capacity in aging mice was evaluated by detecting serum biochemical indicators, pathological changes in tissues, and expression by qPCR. The composition of CSTCYWE was analyzed by HPLC. The experiment showed that CSTCYWE increased the running time and the exhaustive swimming time of aging mice to improve their exercise endurance. CSTCYWE also reduced the levels of BUN, BLA, and MDA and increased the levels of HG, MG, SOD, and GSH-Px in the serum of aging mice. Pathological observation found that CSTCYWE alleviated the liver and kidney tissue lesions and damage caused by aging. Meanwhile, CSTCYWE could down-regulate the relative mRNA expressions of nNOS, iNOS, TNF-α, and syncytin-1 and up-regulate the relative mRNA expressions of Cu/Zn-SOD, Mn-SOD, and CAT in the mouse liver tissue and skeletal muscle tissue. The results of component analysis showed that CSTCYWE contained caffeic acid, hypericin, isoquercetin, dihydroquercetin, rosmarinic acid, baicalin, luteolin, and baicalein. These active ingredients enable CSTCYWE to act on aging mice and improve their exercise capacity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101067Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.09822info:eu-repo/semantics/openAccessWU,JianzhongCHEN,HongjiangWANG,DanZHAO,Xineng2022-04-12T00:00:00Zoai:scielo:S0101-20612022000101067Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-04-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of Clerodendranthus spicatus (Thunb.) C. Y. Wu on the exercise ability of D-galactose-induced oxidative aging mice
title Effect of Clerodendranthus spicatus (Thunb.) C. Y. Wu on the exercise ability of D-galactose-induced oxidative aging mice
spellingShingle Effect of Clerodendranthus spicatus (Thunb.) C. Y. Wu on the exercise ability of D-galactose-induced oxidative aging mice
WU,Jianzhong
Clerodendranthus spicatus (Thunb.) C. Y. Wu
D-galactose
oxidative
exercise
mRNA
title_short Effect of Clerodendranthus spicatus (Thunb.) C. Y. Wu on the exercise ability of D-galactose-induced oxidative aging mice
title_full Effect of Clerodendranthus spicatus (Thunb.) C. Y. Wu on the exercise ability of D-galactose-induced oxidative aging mice
title_fullStr Effect of Clerodendranthus spicatus (Thunb.) C. Y. Wu on the exercise ability of D-galactose-induced oxidative aging mice
title_full_unstemmed Effect of Clerodendranthus spicatus (Thunb.) C. Y. Wu on the exercise ability of D-galactose-induced oxidative aging mice
title_sort Effect of Clerodendranthus spicatus (Thunb.) C. Y. Wu on the exercise ability of D-galactose-induced oxidative aging mice
author WU,Jianzhong
author_facet WU,Jianzhong
CHEN,Hongjiang
WANG,Dan
ZHAO,Xin
author_role author
author2 CHEN,Hongjiang
WANG,Dan
ZHAO,Xin
author2_role author
author
author
dc.contributor.author.fl_str_mv WU,Jianzhong
CHEN,Hongjiang
WANG,Dan
ZHAO,Xin
dc.subject.por.fl_str_mv Clerodendranthus spicatus (Thunb.) C. Y. Wu
D-galactose
oxidative
exercise
mRNA
topic Clerodendranthus spicatus (Thunb.) C. Y. Wu
D-galactose
oxidative
exercise
mRNA
description Abstract The Clerodendranthus spicatus (Thunb.) C. Y. Wu extract (CSTCYWE) was administered to D-galactose-induced aging mice to investigate the effect and mechanism of CSTCYWE on exercise endurance in aging mice. The effect of CSTCYWE on the improvement of exercise capacity in aging mice was evaluated by detecting serum biochemical indicators, pathological changes in tissues, and expression by qPCR. The composition of CSTCYWE was analyzed by HPLC. The experiment showed that CSTCYWE increased the running time and the exhaustive swimming time of aging mice to improve their exercise endurance. CSTCYWE also reduced the levels of BUN, BLA, and MDA and increased the levels of HG, MG, SOD, and GSH-Px in the serum of aging mice. Pathological observation found that CSTCYWE alleviated the liver and kidney tissue lesions and damage caused by aging. Meanwhile, CSTCYWE could down-regulate the relative mRNA expressions of nNOS, iNOS, TNF-α, and syncytin-1 and up-regulate the relative mRNA expressions of Cu/Zn-SOD, Mn-SOD, and CAT in the mouse liver tissue and skeletal muscle tissue. The results of component analysis showed that CSTCYWE contained caffeic acid, hypericin, isoquercetin, dihydroquercetin, rosmarinic acid, baicalin, luteolin, and baicalein. These active ingredients enable CSTCYWE to act on aging mice and improve their exercise capacity.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101067
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.09822
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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