Study on the bioactive components and anti-fatigue effect of Ejiao in mice
Hui Li
Abstract
Hui Li
Abstract
Objective:Study on the bioactive components and anti-fatigue effect of Ejiao in mice.Method:Measured the protein content with the Kjeldahl Nitrogen determination method and used automatic amino acid analyzer to study the amino acid composition of Ejiao.Three doses of Ejiao solution were applied to mice for 30 days,the weight-loaded swimming,hemoglobin,serum urea nitrogen,liver glycogen,and blood lactic acid were measured.Results:The results showed that Ejiao was rich in collagen,bioactive amino acid and so on,which enhanced the endurance of weight-loaded swimming,promoted the synthesis of liver glycogen and hemoglobin,and kept the level of hemoglobin steady in swimming.Also Ejiao significantly decreased the product of blood lactic acid,promoted the removing of blood lactic acid and blood urea nitrogen after swimming in mice.Conclusion:Ejiao had the functions of significant anti-fatigue and heightened the motion endurance.
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Objective:Study on the bioactive components and anti-fatigue effect of Ejiao in mice.Method:Measured the protein content with the Kjeldahl Nitrogen determination method and used automatic amino acid analyzer to study the amino acid composition of Ejiao.Three doses of Ejiao solution were applied to mice for 30 days,the weight-loaded swimming,hemoglobin,serum urea nitrogen,liver glycogen,and blood lactic acid were measured.Results:The results showed that Ejiao was rich in collagen,bioactive amino acid and so on,which enhanced the endurance of weight-loaded swimming,promoted the synthesis of liver glycogen and hemoglobin,and kept the level of hemoglobin steady in swimming.Also Ejiao significantly decreased the product of blood lactic acid,promoted the removing of blood lactic acid and blood urea nitrogen after swimming in mice.Conclusion:Ejiao had the functions of significant anti-fatigue and heightened the motion endurance.
Key concepts: Hemoglobin, Lactic acid, Amino acid, Chemistry, Glycogen, Nitrogen, Urea, Food science