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《Food Science》 2010-15
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Anti-fatigue Effect of Sea Cucumber Stichopus japonicus in Mice

LI Bing,WANG Jing-feng,FU Jia,LI Xiao-lin,LI Hui,ZHAO Qin,XUE Chang-hu*(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)  
This paper describes the bioactive composition of cultured sea cucumber Stichopus japonicus and its anti-fatigue effect in mice.The results indicated that body wall of S.japonicus was rich in acidic mucopolysaccharides,collagen,bioactive amino acids and lipids.In comparison with the control group,administration of Stichopus japonicus for 30 consecutive days prolonged the duration of exhaustive swimming in mice weighted with weights(approximately 5% of body weight),promoted the synthesis of liver glycogen and hemoglobin and kept a level of hemoglobin 90 min post-swimming similar to that before swimming,significantly decreased the generation of blood lactic acid and accelerated the elimination of blood lactic acid and blood urea nitrogen in mice after swimming.Based on these investigations,S.japonicus has an obvious anti-fatigue effect and improves exercise endurance in mice.
【Fund】: 国家“863”计划项目(2007AA091805);; 国家自然科学基金项目(30972284;30871944)
【CateGory Index】: R285.5
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