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纳豆激酶粗提液对小鼠实验性高脂血症的降脂作用 被引量:15

EFFECT OF NATTOKINASE ON REDUCING SERUM LIPID IN EXPERIMENTAL HYPERLIPEMIA RATS
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摘要 目的 探讨纳豆激酶粗提液对小鼠实验性高脂血症的降血脂作用。方法 实验分别用花生油和猪油造成高脂模型对照组(PE -HFD ,LA -HFD) ,每种模型分组分别添加4 %纳豆激酶粗提液和8%纳豆激酶粗提液。饲养观察2 8天后,用显色-比色法测定血清总胆固醇(TC)和血清高密度脂蛋白胆固醇(HDL -C) ,并计算出HDL -C/TC值和动脉硬化指数(AI)。结果 实验中的自制高脂饲料可以成功地诱导小鼠产生高胆固醇血症及动脉硬化(P <0 . 0 1 )。添加4 %纳豆激酶粗提液组及添加8%纳豆激酶粗提液组的TC和AI均极显著低于HFD组(P <0 . 0 1 ) ,HDL -C/TC均极显著高于HFD组(P <0 . 0 1 ) ;添加4 %纳豆激酶粗提液组的HDL -C显著高于HFD组(P <0 . 0 5 ) ;添加8%纳豆激酶粗提液组的HDL -C极显著高于HFD组(P <0 . 0 1 )。且添加8%纳豆激酶粗提液的对上述四种指标的影响效果都优于4 %纳豆激酶粗提液组(P <0 . 0 1 )。结论 纳豆激酶粗提液具有良好的预防和降低血脂作用。 Objective To probe the effect of Nattokinase on reducing serum lipid in the experimental rats with hyperlipemia. Methods Rats were randomly divided into 7 groups: control group, peanut oil High fat Diet (PE-HFD), Lard High fat diet (LA-HFD), PE-HFD+4% Nattokinase extraction (NKE), PE-HFD+8% NKE, LA-HFD+4% NKE, LA-HFD+8% NKE. Results It showed that the diets added 4% NKE and 8% NKE significantly decreased the concentration of TC and AI in serum compared with the HFD groups respectively (P<0.01),significantly increased in serum HDL-C/TC (P<0.01), and significantly increased in serum HDL-C (P<0.05); serum concentration of TC、AI were lower significantly (P<0.01) and HDL-C,HDL-C/TC were higher significantly (P<0.01) in rats fed with 8% NKE in comparison with those in HFD groups respectively. Conclusion The experiment pointed out that NKE could be used to prevent and lower blood lipid, and inhibit the formation of atherosclerotic plaque.
作者 袁淑云
出处 《现代医院》 2005年第5期10-12,共3页 Modern Hospitals
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参考文献6

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二级参考文献26

  • 1Sumi H, Hamada H, Tsushima H, et al. A novel fibrinolytic enzyme (Nattokinase) in the vegetable cheese natto, a typical and popular soybean food in the Japanese diet[J].Experientia, 1987, 43: 1110-1111.
  • 2Fujita M, Nomura K, Hong K, et al. Purification and characterization of a strong fibrinolytic enzyme(Nattokinase) in the vegetable cheese natto, a typical and popular soybean fermented food in Japan[J].Biochem Biophy Res Commu, 1993, 197 (3):1340-1347.
  • 3Sumi H, Hamada H, Nakanish K, et al. Enhancement of the fibrinolytic activity in plasma by oral adminstratlon of Nattokinase[J].Acta Haematol,1990, 84: 139-142.
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  • 6Fujita M, Ito Y, Hong K, et al. Characterization of Nattokinase -- degraded products from human fibrinogen of cross--linked fibrin[J]. Fibrinolysis,1995, 9 (3): 157-164.
  • 7Kumada K, Onga T, et al. The effect of natto possessing a high fibrinolytic activity in human plasma[J]. Igakuta Seibutsugaku, 1994, 128 (3):117-120.
  • 8Fujita M, Nomura K, Hong K, et al. Purification and characterization of a strong fibrinolytic enzyme (Nattokinase) in the vegetable cheese natto, a typical and popular soybean fermented food in Japan [J] .Biochem Biophy Res Commu, 1993, 197 (3): 1340-1347
  • 9Kumada K, Onga T, et al. The effect of natto possessing a high fibrinolytic activity in human plasma [J] . Igakuta Seibutsugaku, 1994, 128 (3):117-120.
  • 10Sumi H, Hamada H, Tsushima H, et al. A novel fibrinolytic enzyme (Nattokinase) in the vegetable cheese natto, a typical and popular soybean food in the Japanese diet [J] . Experientia, 1987, 43: 1110-1111.

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