Determination of SOD in black ginger extract and its effect on the liver of rats with type 2 diabetes

Abstract The peeling process of fresh ginger during factory production causes not only waste but also pollution to the environment. Now, by fermenting whole pieces of fresh ginger into black ginger, people are able to further enhance the nutritional value of ginger while lowering the burden on the environment. In this experiment, fresh ginger was fermented into black ginger, and superoxide dismutase (SOD) crudely extracted from both fresh ginger and black ginger were gavaged separately in type 2 diabetic rats to compare the SOD activity and effect in rat liver during the treatment of type 2 diabetes. It was found that the SOD activity of extracts from fermented black ginger was much higher than that of extracts from fresh ginger. In addition, the activity of SOD in the liver of rats gavaged with black ginger extract is higher than that in the liver of rats gavaged with fresh ginger extract, which shows that black ginger extract has certain protective effects on the liver.摘要 工厂规模化生产中鲜姜的去皮环节，不仅会造成原料浪费，还会对环境产生污染。当前，通过将完整鲜姜发酵制备为黑姜，既能进一步提升生姜的营养价值，又能减轻对环境的负担。本实验将鲜姜发酵为黑姜，分别从鲜姜与黑姜中粗提超氧化物歧化酶（superoxide dismutase，SOD），并将其分别灌胃给2型糖尿病大鼠，以对比二者在2型糖尿病治疗过程中对大鼠肝脏内SOD活性及其作用效果的差异。实验结果表明，发酵制备的黑姜提取物中的SOD活性远高于鲜姜提取物。此外，灌胃黑姜提取物的大鼠肝脏内SOD活性高于灌胃鲜姜提取物的大鼠，由此表明黑姜提取物对肝脏具有一定的保护作用。