高脂血症不同造模方法的比较研究

A comparative study of different methods for establishing hyperlipidemia models

目的 探讨3种不同配方对大鼠高脂血症形成时间和稳定程度的影响,寻找简单易行且经济稳定的高脂血症动物模型造模方法。方法 SD大鼠(Sprague Dawley rat, SD rat)64只(雌雄各半),体质量150~200g,随机分为4组,分别给予普通饲料、高脂饲料、高脂乳剂和自制高脂饮物喂养4周,高脂血症动物模型造模成功后,比较其血脂4项指标:高密度脂蛋白胆固醇(high-density lipoprotein cholesterol, HDL-C)、低密度脂蛋白胆固醇(low-density lipoprotein cholesterol, LDL-C)、总胆固醇(total cholesterol, TC)和甘油三酯(triglyceride, TG)。结果 高脂饲料喂养、高脂乳剂和自制高脂饮物灌胃大鼠2周,其LDL-C、TC开始变化;灌胃3周,高脂饲料组和自制高脂饮物组大鼠血脂4项开始升高;灌胃4周,高脂乳剂组大鼠血脂4项变化最明显,自制高脂饮物组次之,高脂饲料喂养组大鼠血脂4项指标升高不显著。结论 高脂乳剂灌胃组高脂血症动物模型成模时间最早,模型最稳定。

Objective To investigate the effects of three different formulations on the formation time and stability of hyperlipidemia in rats,so as to find a simple and economically stable method for establishing hyperlipidemia animal models.Methods Sixty-four Sprague Dawley rats(half were male and half were female)with body weight of 150-200g were randomly divided into 4 groups,which were fed ordinary diet,high fat diet,high fat emulsion and self-made high fat drink for 4 weeks,respectively.After the animal model of hyperlipidemia was successfully built,the following four indexes of blood lipid were compared:high-density lipoprotein cholesterol(HDL-C),low-density lipoprotein cholesterol(LDL-C),total cholesterol(TC)and triglyceride(TG).Results LDL-C and TC began to change in rats fed with high fat diet,high fat emulsion and self-made high fat drink for 2 weeks.After 3 weeks of intragastric administration,four indexes of blood lipid began to increase in the high-fat diet group and the self-made high-fat drink group.After 4 weeks of intragastric administration,the change of four indexes of blood lipid of rats in the high-fat emulsion group were the most obvious,followed by the self-made high-fat drink group;the four indexes of blood lipid of rats in the high-fat feed group had not significantly increased.Conclusion The establishment time of hyperlipidemia model is the earliest and the model is the most stable in the group intragastric administrate with high fat emulsion.