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熟化发芽糙米粉对高脂血症大鼠的作用研究 被引量:3

Effect of Matured Germinated Brown Rice Powder on Hyperlipidemia Rats
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摘要 该文主要研究瞬时熟化(双螺杆挤压)后的发芽糙米粉对高血脂模型SD大鼠的影响。将高血脂SD大鼠模型随机分为5组,分别为高脂组(high fat diet group,HFD)、高、中、低剂量组(饲料中分别含有12.5%、25%、50%的熟化发芽糙米粉),每组12只;药物组[HFL:HFD+立普妥,10 mg/(kg·d)],并设立正常空白组。饲喂7周后,腹主动脉采血测定生化指标。剂量组与高脂组相比,肝脏/体重的脏体比有不同程度的降低,低剂量组较高脂组显著降低0.58(P<0.05),同药物组相比差异不显著。剂量组与高脂组相比可显著降低大鼠的血清总胆固醇(total cholesterol,TC)、甘油三酯(triglyceride,TG)、低密度脂蛋白胆固醇(low-density lipoprotein cholesterol,LDL-C)水平,与药物组之间差异不显著。熟化发芽糙米粉对高血脂模型的SD大鼠具有一定的降血脂作用。同时熟化发芽糙米能显著增强超氧化物歧化酶(superoxide dismutase,SOD)活性,低剂量组较高脂组SOD浓度增高23.72 U/mL(P<0.05),从而增强机体自由基清除能力,显著增强过氧化氢酶(catalase,CAT)(P<0.05)与SOD协同作用而清除氧自由基,增强机体谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)活性,减少过氧化对机体的伤害。 The effect of instant matured(twin-screw extrusion)GBR on hyperlipidemia model SD rats was investigated.Hyperlipidemia rats were randomly divided into 5 groups:high fat diet group(HFD),high,medium and low-dose group,drug group[HFL:HFD+lipitor,10 mg/(kg·d)],and set up a normal diet group(ND).After 7 weeks of intervention,blood samples were taken from the abdominal aorta for biochemical determination.Dose groups compared with HFD,the organ ratio of liver decreased to different extent.The low dose group catalase was significantly lower than HFD by 0.58(P<0.05),with no significant difference in drug group.The serum total cholesterol(TC),triglyceride(TG)and low density lipoprotein cholesterol(LDL-C)level of the rats in the dose groups were significantly lower than HFD(P<0.05),with no significant difference in drug group.It was found that the matured GBR powder had a certain hypolipidemic effect on the SD rats of the hyperlipidemic model.Meanwhile,matured GBR powder could significantly enhance SOD activity.The superoxide dismutase(SOD)concentration in the low dose group catalase was increased by 23.72 U/mL compared to the HFD(P<0.05),thus enhance the body's ability to scavenge free radicals,significantly enhance catalase(CAT)activity(P<0.05)and SOD synergistic action to scavenge oxygen free radicals,at the same time enhance the body's glutathione peroxidase(GSH-Px)activity,reduce the damage of peroxidation to the body.
作者 张志宏 孟庆虹 高扬 张英蕾 严松 管立军 卢淑雯 ZHANG Zhi-hong;MENG Qing-hong;GAO Yang;ZHANG Ying-lei;YAN Song;GUAN Li-jun;LU Shu-wen(Food Processing Research Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China)
出处 《食品研究与开发》 CAS 北大核心 2021年第5期46-51,共6页 Food Research and Development
基金 黑龙江省博士后资助经费(LBH-Z14188) 黑龙江省农业科技创新工程2014年度院级科研项目(2014QN029) 黑龙江省农业科学院引进博士人员科研启动金(201507-45)。
关键词 瞬时熟化 发芽糙米 高脂血症 降血脂 抗氧化 instant maturation germinated brown rice hyperlipidemia lipid-lowering antioxidant
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