大蒜对尼古丁诱发蚕豆细胞微核率的影响
On the Effect of Garlic on Nicotine-induced Micronucleus Rate of Broad Bean Cells
王春艳 1翁贵英 1常嗯鸣 1王润月 1辛佳乐 1张超利1
作者信息
- 1. 六盘水师范学院生物科学与技术学院,贵州 六盘水 553004
- 折叠
摘要
为了探究大蒜对香烟中尼古丁诱发蚕豆根尖细胞微核率的影响,实验采用蚕豆根尖微核检测技术,选用贵州常见的三种香烟制作烟丝水提液,在烟丝水提液中加入等体积不同浓度大蒜提取液为实验组,以不加大蒜提取液为对照组,统计产生微核千分率的平均值,运用数据处理系统(DPS)软件进行数据分析.结果表明,对照组与各实验组间皆存在极显著差异(P＜0.001),表明大蒜提取液对香烟中尼古丁诱发蚕豆根尖微核形成具有明显的抑制作用;当大蒜提取液浓度为0.04 g/mL时,对尼古丁毒害抑制效果最佳.
Abstract
In order to explore the effect of garlic on the micronucleus rate of faba bean root tip cells induced by nicotine in cig-arettes,this experiment adopted the micronucleus detection technology of faba bean root tip.Three kinds of cigarettes commonly used in Guizhou province(A,B,C)were selected to make a water extract of cut tobacco.Garlic extract of equal volume and differ-ent concentration was added to the water extract of cut tobacco(experimental group),and no garlic extract was added as the control group.The average micronucleus millage rate was collected and analyzed by DPS software.The results showed that there was a sig-nificant difference between the control group and the experimental group(P<0.001),indicating that the garlic extract had a signifi-cant inhibitory effect on the formation of micronucleus in the root tip of broad bean induced by nicotine in cigarette.When the con-centration of garlic extract is 0.04 g/mL,the inhibition effect on nicotine toxicity is the best.
关键词
大蒜/尼古丁/蚕豆/微核Key words
garlic/nicotine/broad bean/micronuclei引用本文复制引用
基金项目
六盘水师范学院大学生科研训练计划项目(2022DK116)
出版年
2024
国家科技期刊平台
NSTL
万方数据