摘要
目的:探讨新疆哈萨克族传统发酵乳酪乳清(简称乳酪乳清)调节血脂的作用机制。方法:高脂乳剂灌胃制备高脂血症大鼠模型,以普伐他汀(20mg·kg-1)作为阳性对照,观察乳酪乳清(50,100mg.kg-1)对大鼠血清中胆固醇(TC)、三酰甘油(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)和一氧化氮(NO)水平以及羟自由基(.OH)的清除能力和血浆胆固醇卵磷脂酰基转移酶(LCAT)活性的影响。结果:与高脂模型组相比,高、低剂量乳酪乳清组均可显著降低高脂血症大鼠血清中TC,TG,LDL-C,HDL-C的水平(均为P<0.01),增加NO含量(P<0.05),增强.OH的清除能力(P<0.01),提高LCAT的活性(P<0.01)。结论:乳酪乳清可调节血脂水平,其机制可能与其升高HDL-C水平、增强胆固醇卵磷脂酰基转移酶酶活性以及清除.OH有关。
Objective:To study the effect and mechanism of the traditional fermentation of cheese whey in Xinjiang on experimental hyperlipidemia in rats. Methods:Hyperlipidemia was induced by feeding rats with high-cholesterol diets. Rats were randomly divided into 5 groups,and treated with cheese whey (50 and 100 mg·kg^-1) or pravastatin (20 mg·kg^-1). The following indicators were measured:levels of serum total cholesterol (TC),triacylglycerol (TG),high density lipoprotein-cholesterol (HDL-C),low density lipoprotein-cholesterol (LDL-C),nitric oxide (NO),hydroxyl radical (·OH),and lecithin cholesterol acyltransferase (LCAT). Results:Compared with hyperlipidemia control,2 doses of cheese whey obviously reduced the contents of TG,TC,HDL-C,and LDL-C (P〈0.01). They also increased the content of NO (P〈0.05),the scavenging capacity of ·OH (P〈0.01),and the activity of LCAT (P〈0.01). Conclusions:Chess whey can modulate blood lipids. The mechanism may relate to increasing activity of LCAT and the scavenging capacity of free radicals.
出处
《中国新药杂志》
CAS
CSCD
北大核心
2010年第12期1068-1071,共4页
Chinese Journal of New Drugs
基金
国家自然科学基金(30860335)
新疆医科大学2008年度科研创新基金(2008-5)