刺梨酵素化果醋对小鼠急性酒精性肝损伤的改善作用

探究刺梨酵素化果醋对小鼠急性酒精性肝损伤的影响。将50只小鼠随机分为空白组、模型组、醋低、中、高剂量组。除空白组外，其余各组均先灌胃给予刺梨酵素化果醋14 d，在给药最后一天，以体质量计，灌胃12 mL/kg 53%vol的白酒。酒后12 h收集小鼠粪便分析肠道菌群，取血并解剖取肝脏称重，测定血清中生化指标。研究表明，与模型组相比，刺梨酵素化果醋高剂量组肝脏指数、TG（甘油三酯）含量、MDA（丙二醛）含量均显著降低19.23%、58.68%、51.93%,SOD（超氧化物歧化酶）、GSH（谷胱甘肽）含量显著提高28.67%、21.88%;ALT（丙氨酸氨基转移酶）、AST（谷草转氨酶）含量均显著降低37.36%、22.66%。从肠道菌群结构组成分析，刺梨酵素化果醋低、中、高剂量组相较于模型组厚壁菌门丰度分别增加了19.60%、13.63%、11.02%，乳酸杆菌属的相对丰度增加了14.44%、5.99%、16.30%。综上所述，刺梨酵素化果醋对酒精诱导的急性肝损伤小鼠的脂质代谢紊乱、肝脏氧化应激具有显著的改善效果，可调节急性肝损伤小鼠肠道群落的丰度与种类，增加益生菌含量。

Ameliorative Effect of Fermented Vinegar of Rosa roxburghii Tratt on Acute Alcoholic Liver Injury in Mice

To investigate the effects of fermented Rosa roxburghii vinegar on acute alcoholic liver injury in mice, 50 mice were randomly divided into the blank group, model group, and low-dose, medium-dose and high-dose fruit vinegar groups. Except for the blank group, all the other groups were administered intragastrically with fermented Rosa roxburghii vinegar for 14 days. On the last day of administration, 53% vol white liquor was administered intragastrically at a dose of 12 mL/kg (calculated by body weight). The feces of mice were collected for the analysis of intestinal microflora 12 h after drinking. The blood was taken, the liver was dissected and weighed, and the biochemical indicators of the serum were determined. The results showed that compared with the model group, the liver index, TG content and MDA content of the high-dose fermented Rosa roxburghii vinegar group significantly decreased (by 19.23%, 58.68% and 51.93%, respectively), whilst the SOD and GSH contents significantly increased (by 28.67% and 21.88%, respectively). The ALT and AST contents significantly decreased (by 37.36% and 22.66%, respectively). The analysis of the composition of the intestinal flora revealed that compared with the model group, the abundance of Firmicutes increased by 19.60%, 13.63% and 11.02%, respectively, forthe low-dose, medium-dose and high-dosefermented Rosa roxburghii vinegar groups, and the relative abundance of Lactobacillus increased by 14.44%, 5.99% and 16.30%, respectively. In summary, fermented Rosa roxburghii fruit vinegar can significantly ameliorate lipid metabolism disorder and liver oxidative stress, and can regulate the abundance and species of intestinal community and increase the content of probiotics in mice with alcohol-induced acute liver injury.