摘要
[Objectives] This study aimed to investigate the hypolipidemic effects of different processed products of Ilex hainanensis Merr to provide experimental basis for the research on the hypolipidemic mechanism of I. hainanensis Merr. [Methods] SD rats were fed high-fat diet to establish hyperlipidemia rat models. The hyperlipidemia rats were administered with different processed products of I. hainanensis Merr by gavage to investigate the preventive and therapeutic effects of the medicinal material. [Results] The levels of total cholesterol(TC), triglyceride(TG), low density lipoprotein cholesterol(LDL-C) in the rats fed high-fat diet were significantly higher than those in of the control group(P<0.01), indicating successful modeling. Among different processing methods, the hypolipidemic effects were in the order as baking=traditional processing=frying=microwaving>drying in shade. Among different baking times, the hypolipidemic effects ranked as 180 ℃>200 ℃=220 ℃. Among different baking times, the hypolipidemic effects ranked as 20 min=40 min>30 min. The hypolipidemic effects of processed product of I. hainanensis Merr with different amounts of active ingredients were different. [Conclusions] The processed products of I. hainanensis Merr all had hypolipidemic effects, but the effects were different. This study will provide a scientific basis for expanding the resources of I. hainanensis Merr.
[Objectives] This study aimed to investigate the hypolipidemic effects of different processed products of Ilex hainanensis Merr to provide experimental basis for the research on the hypolipidemic mechanism of I. hainanensis Merr. [Methods] SD rats were fed high-fat diet to establish hyperlipidemia rat models. The hyperlipidemia rats were administered with different processed products of I. hainanensis Merr by gavage to investigate the preventive and therapeutic effects of the medicinal material. [Results] The levels of total cholesterol(TC), triglyceride(TG), low density lipoprotein cholesterol(LDL-C) in the rats fed high-fat diet were significantly higher than those in of the control group(P<0.01), indicating successful modeling. Among different processing methods, the hypolipidemic effects were in the order as baking=traditional processing=frying=microwaving>drying in shade. Among different baking times, the hypolipidemic effects ranked as 180 ℃>200 ℃=220 ℃. Among different baking times, the hypolipidemic effects ranked as 20 min=40 min>30 min. The hypolipidemic effects of processed product of I. hainanensis Merr with different amounts of active ingredients were different. [Conclusions] The processed products of I. hainanensis Merr all had hypolipidemic effects, but the effects were different. This study will provide a scientific basis for expanding the resources of I. hainanensis Merr.
基金
Supported by National Natural Science Foundation of China(81060344,81660701)
Guangxi Natural Science Foundation(2016GXNSFAA380148)
Screening and Development of Medicinal Materials Containing Stepholidine(H14002)
Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica(17-259-20)
Laboratory of Chemical and Quality Analysis of Chinese(Zhuang) Medicine in the Research and Development Laboratory(Level 3) of the State Administration of Traditional Chinese Medicine(Guo Zhong Yi Yao Fa 2009[21])
