不同来源膳食蛋白质对大鼠体重及其血脂的影响  

Effect of different dietary proteins on the weight and level of serum lipids in rats

作　　者：陈艳[1] 毛丽梅[1] 丁强[1] 彭安芳[1] 夏亮[1] 祁振英[1] 

机构地区：[1]华中科技大学同济医学院公共卫生学院营养与食品卫生学系,武汉430030

出　　处：《卫生研究》2008年第4期454-456,共3页Journal of Hygiene Research

基　　金：国家自然科学基金资助项目(No30571561)

摘　　要：目的探讨不同膳食蛋白质摄入对大鼠体重及其血脂的长期动态影响。方法选用36只雄性成年Wistar大鼠,按体重随机分为酪蛋白组、大豆蛋白组和谷豆蛋白混合组,喂养12周,检测大鼠在体重及其血脂上的变化。结果大豆蛋白组体重、脂肪湿重、脂体比、TG和TC水平均显著低于酪蛋白组相应指标(P<0.05),HDL-C水平与酪蛋白组相比无统计学差异;谷豆蛋白混合组TC和TG水平均显著低于酪蛋白组和大豆蛋白组(P<0.05),HDL-C水平高于酪蛋白组,有统计学差异(P<0.05)。结论大豆蛋白可以降低大鼠TC和TG水平,谷豆蛋白混合后对TC和TG水平降低作用更明显,并有提高HDL-C的作用。Objective To explore the long-term dynamic effects of different dietary proteins on the body weights and serum lipids in rats. Methods Thirty-six male adult Wistar rats were randomized into casin protein group, soy protein group and the glutelin-soy mixed protein group by body weight. After fed for 12 weeks, the body weights and blood lipid levels in soy protein group were measured. Results The body weights, wet weight of fat pad, the ratios between fat and body weight, TG and TC levels were significantly lower than those in casin protein group（ P 〈 0.05）, while the HDL-C was not significantly different between these two groups. Additionally, rats fed with glutelin-soy mixed protein, had a significantly lower levels of TC and TG（ P 〈 0.05）, but a significantly higher level of HDL-C in comparition with the other two groups（ P 〈 0.05）. Conclusion Soy protein intake could significantly reduce TC and TG level in rats. And this effect could be significant when the soy protein and the glutelin protein were intaked. Interestingly, mixed protein could be significantly reduce HDL-C level.

关 键 词：膳食 蛋白质 血脂 体重 

分 类 号：R151.4[医药卫生—营养与食品卫生学] R589.2[医药卫生—公共卫生与预防医学]