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目的探讨藏灵菇源酸奶复合菌发酵剂对实验性高胆固醇血症大鼠降胆固醇作用。方法从藏灵菇中筛选高效降胆固醇及产胆盐水解酶的三种乳酸菌株制备全脂和脱脂酸奶复合菌发酵剂。采用高脂大鼠模型,根据血清总胆固醇(TC)、甘油三酯(TG)及体重水平,将40只Wistar大鼠随机分成4组:对照组、高脂模型组、实验Ⅰ组(脱脂酸奶复合菌发酵剂组)和实验Ⅱ组(全脂酸奶复合菌发酵剂组)。对照组喂基础饲料,高脂模型组和实验Ⅰ、Ⅱ组饲喂高脂饲料,实验Ⅰ、Ⅱ组灌胃受试物,对照组和模型组给予蒸馏水,连续8w。在试验第2、4、6、8w分别采血,分离血清,检测TC、TG、高密度脂蛋白胆固醇(HDL-C)和低密度脂蛋白胆固醇(LDL-C)水平。结果实验Ⅰ组和实验Ⅱ组与高脂模型组相比,血清TC、TG、LDL-C含量降低非常显著(P<0.01)和显著(P<0.05)降低功效,而血清HDL-C含量有一定程度升高作用。降胆固醇效果实验Ⅰ组优于实验Ⅱ组。结论藏灵菇源酸奶复合菌发酵剂对实验性高胆固醇血症大鼠血清有显著的降胆固醇作用。
OBJECTIVE To investigate the hypocholesterolemic effect of Tibetan yam starter yogurt complex starter culture on experimental hypercholesterolemic rats. Methods Three kinds of lactic acid bacteria with high cholesterol-lowering activity and bile salt hydrolase were screened from Cunninghamia lanceolata for preparation of full-fat and non-fat yogurt starter. Forty Wistar rats were randomly divided into 4 groups according to the levels of total cholesterol (TC), triglyceride (TG) and body weight in a hyperlipidemic rat model: control group, hyperlipidemic model group, experimental group Ⅰ Composite bacteria starter group) and experimental group Ⅱ (whole fat yoghurt bacteria starter group). The control group fed with basal diet, high fat model group and experimental group Ⅰ, Ⅱ were fed with high fat diet. The experimental groups Ⅰ and Ⅱ were given gavage, the control group and model group were given distilled water continuously for 8 weeks. Serum samples were collected at the 2nd, 4th, 6th, and 8th day of the experiment to detect the levels of TC, TG, HDL-C and LDL-C. Results Compared with the model group, the levels of TC, TG and LDL-C in experimental group I and II were significantly decreased (P <0.01) and significantly (P <0.05), while the levels of serum HDL-C To a certain extent, enhance the role. Cholesterol lowering effect of experimental group Ⅰ was better than that of experimental group Ⅱ. Conclusion Tibetan yam mushroom yogurt starter culture serum cholesterol in experimental hypercholesterolemic rats have significant hypocholesterolemic effect.