Abstract
Investigated the effect of different color Maca on energy metabolism of rats. 40 SD female rats were randomly assigned to 5 groups according to their body mass, which includes one control group and four experimental groups. Respectively, the four experimental groups were gavaged with 1% carboxymethylcellulose sodium suspension with 0.42 g/kg·BW black Maca, purple Maca, yellow Maca and white Maca powder daily; the control group was gavaged with 1% carboxymethylcellulose sodium solution without Maca powder daily. For 28 days, determinated content of blood glucose, glycogen, insulin and insulin-like growth factor 1 in serum, amino acid content in serum and liver. In addition, detected the mRNA level of AMPK (AMP activated protein kinase)、mTOR (mammalian target of rapamycin), AKT (protein kinase B) and LKB1 (liver kinase B1) by qRT-PCR (quantitative Real-time Polymerase Chain Reaction). These results showed that compared with the control group, relative skeletal muscle mass of rats was significantly increased (P＜0.05), the content of Asn, Arg, Ser and Leu in serum and the content of Asp, Ser, Thr, Ala, Val and Leu in liver also were significantly increased by black and purple Maca (P＜0.05). However, there is no significant change in the content of Ins and IGF-1 in serum of rats gavaged with black and purple Maca. In the liver of rats, the mRNA level of mTOR were significantly upregulated by four colors Maca (P＜0.05), the mRNA level of AKT were significantly upregulated by black and purple Maca (P＜0.05), however, there is no significant difference in the mRNA levels of AMPK and LKB1(P＞0.05). Overall, Maca can change body compositions by regulating the energy distribution, amino acids may be signal molecules that mediate mTOR activation.
Publication Date
6-28-2018
First Page
158
Last Page
162
DOI
10.13652/j.issn.1003-5788.2018.06.032
Recommended Citation
Yuzhu, ZHU and Ping, ZHU
(2018)
"The effects of maca on energy metabolism in SD female rats,"
Food and Machinery: Vol. 34:
Iss.
6, Article 32.
DOI: 10.13652/j.issn.1003-5788.2018.06.032
Available at:
https://www.ifoodmm.cn/journal/vol34/iss6/32
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