新疆传统发酵乳酪乳清对高脂血症大鼠调血脂作用机制的研究

Effect and mechanism of the traditional fermented cheese whey in Xinjiang on blood lipid regulation in rats with hyperlipidemia

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.