摘要
以高脂饲料诱导的肥胖大鼠作为研究对象,探讨凯里红酸汤对肥胖大鼠脂质代谢与氧化应激的影响。通过高脂饲料喂养,建立肥胖大鼠模型,用脂必妥和不同剂量的凯里红酸汤干预12周。观察凯里红酸汤干预期间大鼠体重变化,测定大鼠血清甘油三酯(triglyceride,TG)、总胆固醇(total cholesterol,TC)、低密度脂蛋白胆固醇(low density lipoprotein cholesterol,LDL-C)和高密度脂蛋白胆固醇(high density lipoprotein cholesterol,HDL-C)的浓度,检测肝脏组织病理,测定血清及肝脏组织中总抗氧化能力(total antioxidant capability,T-AOC)、超氧化物歧化酶(superoxide dismutase,SOD)及丙二醛(malondialdehyde,MDA)的含量。结果表明,与模型组相比,凯里红酸汤能够降低大鼠的体重,调节血脂水平,其中TG降低最明显,同时降低TC、LDL-C浓度,提高HDL-C浓度(P<0.05),并抑制脂质在肝脏沉积;凯里红酸汤干预可以升高肥胖大鼠血清及肝脏的T-AOC和SOD活力,并降低MDA含量(P<0.05)。上述结果表明,凯里红酸汤能够有效调节肥胖大鼠的血脂水平,改善肥胖引起的肝脏病理性损伤;提高大鼠体内抗氧化水平,改善肥胖引起的氧化应激。
The present study examined the effects of Kaili red sour soup on lipid metabolism and oxidative stress in obese rats using the obese rats induced by high-fat diet.The obese rats model was established by feeding a high-fat diet,and then the rats were treated with Zhibituo and different doses of Kaili red sour soup for 12 weeks.The body weight of rats,and the levels of triglyceride(TG),total cholesterol(TC),low density lipoprotein cholesterol(LDL-C)and high density lipoprotein cholesterol(HDL-C)in serum were measured.Liver tissue pathology was observed by hematoxylin eosin(HE)staining.The contents of total antioxidant capability(T-AOC),superoxide dismutase(SOD)and malondialdehyde(MDA)in serum and liver were determined.The results showed that compared with the model group,Kaili red sour soup reduced significantly the body weight,reduced the contents of TG,TC and LDL-C in serum,increased the content of HDL-C(P<0.05),and reduced hepatic lipid accumulation.In addition,Kaili red sour soup administration elevated the ac-tivities of the T-AOC and SOD in serum and liver of obese rats,and a significant decrease of the levels of the lipid peroxidation product malondialdehyde(MDA)was observed(P<0.05).The above results indicated that Kaili red sour soup could decrease the level of blood lipid in obese rats induced by the high-fat diet,and improved hepatic pathological damage.It could also be helpful in reducing oxidative stress,improving antioxidant levels.
作者
杨红梅
王楠兰
周倩倩
鲁杨
曲子晗
王惠群
YANG Hong-mei;WANG Nan-lan;ZHOU Qian-qian;LU Yang;QU Zi-han;WANG Hui-qun(School of Public Health,Department of Nutrition and Food Hygiene,Guizhou Medical University,Guiyang 550025,Guizhou,China;Guizhou Provincial Engineering Research Center of Food Nutrition and Health,Guiyang 550025,Guizhou,China;School of Public Health,Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,Guizhou Medical University,Guiyang 550025,Guizhou,China;Department of Maternal Health,Guiyang Maternal and Child Health-Care Hospital,Guiyang 550003,Guizhou,China;Planning Immunology Division,Laishan District Center for Disease Control and Prevention,Yantai 264003,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第11期41-46,共6页
Food Research and Development
基金
贵州省高等学校工程研究中心(黔教合KY字[2021]008)。
关键词
凯里红酸汤
高脂饮食
肥胖
脂质代谢
氧化应激
Kaili red sour soup
high-fat diet(HFD)
obesity
lipid metabolism
oxidative stress