不同茶叶对胆酸盐的结合及其降血脂机理的研究

A Study in vitro on the Ability of Bile Salt-binding Among Different Tea

在体外模拟人体消化环境,以降血脂药物的主要成分考来烯胺作为对照,比较了不同茶叶在体外对胆酸盐的结合能力,同时探讨了茶中主要成分与茶结合胆酸盐的相关关系。结果表明:绿茶结合胆酸盐的能力最强,其结合牛磺胆酸钠、甘氨胆酸钠、胆酸钠的量是考来烯胺的40.2%、45.7%和69.7%。其次是半发酵茶(铁观音,分别为32.7%、34.5%和50.1%)、全发酵茶(普洱茶、滇红茶和六堡茶)。不同茶叶结合胆酸盐能力与其中的茶多酚含量呈显著性相关关系,初步证明了茶叶及其中的功能性成分对人体的降血脂功能。

The binding capacity of bile salts in vitro under the conditions of the simulated human digestive environment was studied. The capacity was compared among green tea, Olong tea, Puer tea, dark tea and black tea. The correlation between tea components and the bile salts binding capability was analyzed. The results showed that there is a significant correlation between bile salts binding capacity and tea polyphenol content. The green tea exhibited the greatest binding capability with combining sodium taurocholate 40. 2% , glycocholate 45. 7 and sodium cholate 69.7% ; next was semifermented （Oolong tea） and fully fermented tea （Puer tea, black tea and dark tea）. The experiment showed the preliminary results that tea can effectively lower the lipids in human body.