| Ninety 18-day old weaned rats with initial body weight 43.4±1.6 g were randomly separated into three groups: Control group (conventional rat diet), experiment group I (4% Chinese herb blender added in conventional rat diet) and experiment group II (4% Chinese herb blender added in conventional rat diet plus 0.1% α-ketoglutarate, AKG). Each rat was raised in the single cage with free accessibility to water. After 15 days feeding fallowing series of experiments were conducted. Experiment one: 30 rats were used to measure the blood serum amylase, calcium, phosphor, blood sugar, and DNA content in the mucosa of small intestine and the morphometry of small intestine (the height of the villi, the depth of crypt, the thickness of the tunic mucosa). Experiment two:30 rats(10 equally chosen from each group) were fed additional fat than ordinary, fat absorption was measured using blood samples. Experiment three: xylose fed to 30 rats (10 equally chosen from each group) by forced drinking, then xylose content was measured. Results showed that the depth of crypt was significantly reduced in whole length of small intestines in Chinese herb blender plus AKG fed group than that in the control; the villous height in the distal part of small intestines was significantly prolonged in both Chinese herb blender fed and Chinese herb blender plus AKG fed rats than in the control ones. Blood serum amylase was significantly higher in Chinese herb plus AKG fed rats in comparison with control rats. However the content of DNA, plasma fat and xylose content, the other measured morphometric indices and the physiologic indices in blood were not changed among three groups. It is concluded that Chinese herb blender combined with AKG improves the small intestine morphology and function, furthermore,AKG seems strengthen the effect of Chinese herb.
|
PDF Full Text Request