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A preliminary study on anti-hypoxia activity of yak milk powder in vivo

A preliminary study on anti-hypoxia activity of yak milk powder in vivo Yak milk is the main source of dietary protein, fat, and micronutrients for Tibetan residents, who live at a high altitude and oxygen-deficient environment. The anti-hypoxia activity of yak milk powder (YMP) was investigated in mouse hypoxia models, using the normobaric hypoxia test, sodium nitrite toxicosis test, and hematological parameters analyses. The results showed that YMP could prolong the survival time under both normobaric hypoxia and sodium nitrite toxicosis conditions by 15.7%–17.3% and 13.9%–15.1%, respectively, and increase the levels of red blood cells (RBC) and blood hemoglobin (Hb). Furthermore, YMP was better than cow milk powder (CMP) in anti-hypoxia activity. YMP could be explored as a novel anti-hypoxia functional food ingredient. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

A preliminary study on anti-hypoxia activity of yak milk powder in vivo

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Publisher
Springer Journals
Copyright
Copyright © 2014 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-014-0184-3
Publisher site
See Article on Publisher Site

Abstract

Yak milk is the main source of dietary protein, fat, and micronutrients for Tibetan residents, who live at a high altitude and oxygen-deficient environment. The anti-hypoxia activity of yak milk powder (YMP) was investigated in mouse hypoxia models, using the normobaric hypoxia test, sodium nitrite toxicosis test, and hematological parameters analyses. The results showed that YMP could prolong the survival time under both normobaric hypoxia and sodium nitrite toxicosis conditions by 15.7%–17.3% and 13.9%–15.1%, respectively, and increase the levels of red blood cells (RBC) and blood hemoglobin (Hb). Furthermore, YMP was better than cow milk powder (CMP) in anti-hypoxia activity. YMP could be explored as a novel anti-hypoxia functional food ingredient.

Journal

Dairy Science & TechnologySpringer Journals

Published: Aug 27, 2014

References