植物乳杆菌发酵乳对小鼠降胆固醇作用

Hypocholesterolemic Effect of Yogurt Fermented with Lactobacillus plantarum on Mice

目的:利用从泡菜中分离的一株植物乳杆菌制备发酵乳并研究其降血脂功能。方法:采用该植物乳杆菌混合市售发酵剂制备发酵乳,发酵剂与植物乳杆菌接种量分别为0.05%(V/V)和2%(V/V),发酵温度为37℃,时间14 h。采用高血脂模型小鼠研究发酵乳的降血脂功能,将30只小鼠随机分成正常组、对照组和发酵乳组3组,正常组喂基础饲料,对照组和发酵乳组喂高脂饲料,正常组和对照组灌胃生理盐水,发酵乳组灌胃发酵乳,正常组和对照组小鼠饲养14 d后采血,检测血清中的TC、TG含量,小鼠饲养28 d后,测定血清中的TC、TG、LDL-C、HDL-C含量以及肝脏中的TC、TG含量。结果表明:所得发酵乳具有清香、口感好的特点;动物实验显示,小鼠饲养14 d后,与正常组相比,对照组血清中的TC、TG含量显著升高(p<0.05),表明高脂模型诱导成功;28 d后,发酵组小鼠血清和肝脏中的总胆固醇(TC)、甘油三酯(TG)与对照组相比显著降低(p<0.05)。微生物检验结果表明,肝脏中没有发现乳酸菌,发酵乳在小鼠体内不会发生肝肠易位现象。结论:含有植物乳杆菌的发酵乳对高脂小鼠具有一定的降血脂功能,可以使小鼠血清和肝脏中的总胆固醇(TC)、甘油三酯(TG)显著降低(p<0.05)。

Objective： This study aimed at preparation of the fermented milk using Lactobaeillus plantarum isolated from pickled vegetables and its blood lipid reducing activity was investigated. Methods：The milk was fermented by mixing Lactobaeillus plantarum with commercially yogurt culture.The inoeulum size of commercial yogurt culture and Laetobacillus plantarum was 0.05% （v/v）and 2% （v/v）, respectively. The fermentation was performed at 37 ℃ for 14 h. Hyperlipidemia mice model was employed to evaluate the blood lipid-reducing activity of the fermented milk. Thirty mice were randomly divided into three groups：normal group, control group and yogurt group according to serum TC, TG concentrations. Normal group was fed with basic feeding and the other two groups were fed with high fat feeding.Yogurt group was given fermented milk,while the normal and control groups were given physiological saline.Mice of normal group and control groups were taken blood after feeding for 14 d,and TC and TG concentrations in serum were examined.At day 28 ,serum TC ,TG, HDLC and LDLC concentrations were determined.Results：The fermented milk possesses good sensory properties.The total cholesterol and triglyceride levels in the serum of mice significantly increased when compared with those of the control mice （p 〈 0.05 ） after feeding for 14 d,indicating that hyperlipidemia mice model was successfully induced.The total cholesterol and triglyceride levels in the serum and liver of yogurt group mice significantly decreased when compared with those of the control mice（p 〈 0.05 ）.No lactic acid bacteria was observed in the liver. No hepatoenteral translocation was found for the fermented milk. Conclusion ： The milk fermented with Lactobacillus plantarum decreased the blood lipid level in hyperlipidemia mice, in which the total cholesterol and triglyceride levels in the serum and liver of mice significantly decreased（p 〈 0.05 ）.