酵母和抗坏血酸制剂提高动物急性缺氧耐力的实验研究

本文报告了酵母和抗坏血酸制剂对提高动物急性缺氧耐力的影响。结果表明,大鼠减压至10000～12000m模拟高度时,试验组(基础饲料添加3％酵母粉和0.1％抗坏血酸)动物活存率比对照组(基础饲料)明显提高(P<0.05)。减压至8000m,停留2小时,大鼠脑和肝组织匀浆中的细胞色素氧化酶和琥珀酸脱氢酶活性均明显下降,但动物进食补充酵母和抗坏血酸的饲料后,能防止上述二种呼吸酶活性的下降或提高其活性,与缺氧对照组比差别显著。

ENHANCEMENT EFFECT OF YEAST AND ASCORBIC ACID ON ACUTE HYPOXIC ENDURANCE-AN EXPERIMENTAL STUDY IN ANIMALS

A simple hypobaric unit was used to study the effect of yeast and ascorbic acid on enhancing the endurance of acute hypoxia in 86 rats. The animals were divided into 2 groups; an observed group on a diet containing 3% of yeast and 0.1% of ascorbic acid, and a control group on basal diet. All the animals were subjected to a simulated altitude of 10,000 to 12,000 m simultaneously. It was found that the survival rate of the observed group was significantly higher than that of the control group (p<0.05).The mechanism of yeast and ascorbic acid was observed in 24 adult female rats. They were divided into sea level control group, hypoxic control group, and observed group fed with the test food containing yeast and ascorbic acid. The latter 2 groups were exposed to a simulated altitude of 8000 m for 2 hours and then the activity of cytochrome oxidase and succi-nic dehydrogenase was determined in the homogenates of the brain and liver of all the 3 groups. It was found that the activity of these 2 enzymes was decreased markedly in the hypoxic control group, while in the observed group, the reduction of the activity of the 2 enzymes was prevented. Since cytochrome oxidase and succinic dehydrogenase are closely related to tissue respiration in animals, it is most likely that yeast and ascorbic acid exert their enhancing effect on acute hypoxic endurance by preventing the reduction of these enzymes activities.