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    Home > Food News > Food Articles > Sun Yinshi's team from the Specialty Products Institute of the Chinese Academy of Agricultural Sciences has made progress in the research of sika deer oil

    Sun Yinshi's team from the Specialty Products Institute of the Chinese Academy of Agricultural Sciences has made progress in the research of sika deer oil

    • Last Update: 2021-12-01
    • Source: Internet
    • Author: User
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    Editor in charge: Food Science
    0

    Recently, the team of researcher Sun Yinshi from the Institute of Special Products of the Chinese Academy of Agricultural Sciences published a research paper on "Effect of aqueous enzymatic extraction of deer oil on its components and its protective effect on gastric mucosa injury" in the international journal Frontiers in nutrition (IF=6.
    576)
    .


    This article explores the prominent role of deer oil in protecting the gastric mucosa for the first time


    "Compendium of Materia Medica" records: Deer oil "carbuncle swollen dead muscle, warm, not following the limbs, the limelight, the general management"
    .


    It is widely spread among folks that deer oil can treat gastritis, gastric ulcer and other diseases, but there is no report on the related modern pharmacological effects of deer oil


    The above experimental results confirm that deer oil has a pharmacological effect on the treatment of gastric mucosal damage, but deer oil has a sticky taste and smelly taste when consumed directly, and it is not easy to store and easy to spoilage
    .


    The research team used microencapsulation technology to prepare deer oil into oil-in-water powdered oil, which improved the taste and solubility of deer oil and made it suspend in water for easy consumption (Figure 4)


    Figure 1 The effects of three animal fats on acute gastric mucosal injury in rats

    Figure 2 The effect of deer oil on cell apoptosis and inflammation in rats

    Figure 3 The effect of deer oil on MAPK/NF-κB signaling pathway

    Figure 4 Preparation of deer oil powder

    Master student Xia Yunshi is the first author.
    Researcher Sun Yinshi from the Specialty Research Institute and Professor Wang Zi from Jilin Agricultural University are the corresponding authors.
    This work has been supported by the National Key R&D Program and the Science and Technology Development Plan of Jilin Province
    .

    Article link:

    https://doi.
    org/10.
    3389/fnut.
    2021.
    769463

    Click below to read the original text to view the English summary
    .

    Corresponding author introduction

    Researcher Sun Yinshi

    Sun Yinshi, PhD, researcher
    .


    Chief scientist of the "Special Animal and Plant Processing Technology Innovation Team" of the Chinese Academy of Agricultural Sciences, top innovative talent in Jilin Province (second level)


    Mainly engaged in ginseng, American ginseng, deer antler and other origin processing and functional food development
    .


    He has been funded by the National Natural Science Foundation of China and many other projects


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