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大豆高支低芳氨基酸混合物是从大豆蛋白质中制取的一种特殊组成的氨基酸混合物。其支链氨基酸含量占51％,支链氨基酸/芳香族氨基酸克分子比(简称支/芳比)达51.8。动物实验表明,该种氨基酸混合物能提高实验性肝性脑病大鼠的血清支/芳比,纠正氨基酸谱紊乱,增加动物活存数,减轻肝性脑病症状。临床应用结果显示,用该种氨基酸混合物配制的肝氨要素,也能提高肝功不全患者的血清支/芳比,纠正血清氨基酸谱紊乱,提高血清白蛋白含量,促进肝腹水消退,改善肝性脑病的症状。这些结果提示,大豆高支低芳氨基酸混合物对肝功不全的治疗具有显著作用。
Soybean high branch low aromatic amino acid mixture is made from soy protein, a special composition of the amino acid mixture. Its branch chain amino acid content accounted for 51%, branched chain amino acid / aromatic amino acid molar ratio (referred to as branch / aromatic ratio) of 51.8. Animal experiments show that the amino acid mixture can improve serum hepatic / aromatics ratio in experimental hepatic encephalopathy rats, correct the amino acid spectrum disorder, increase the number of living animals and alleviate the symptoms of hepatic encephalopathy. Clinical application results show that the use of this amino acid mixture of liver ammonia components, but also improve patients with hepatic insufficiency branch / aromatic ratio, correct serum amino acid profile disorder, increase serum albumin, promote hepatic ascites subside and improve liver Encephalopathy symptoms. These results suggest that soy-based, low-aromatics mixtures have a significant effect on the treatment of hepatic insufficiency.