提取方式对大米蛋白调控血脂水平作用效果的影响  

Effects of Extraction Methods on Plasma Lipids Level Regulated by Rice Proteins

作　　者：杨林[1] 邱微[1] 徐彤[2] 段余君[3] 韩国[3] 程春芝[3] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090 [2]黑龙江省医院,黑龙江哈尔滨150036 [3]黑龙江省农垦科学院测试化验中心,黑龙江佳木斯154007

出　　处：《粮食科技与经济》2012年第1期39-41,共3页Food Science And Technology And Economy

基　　金：国家自然科学基金(31071526);黑龙江省自然科学基金(C201027);哈尔滨市科技创新基金(2009RFLXN013);中国博士后科学基金及特别资助(20080440864;200902391)

摘　　要：目的:探讨不同提取方式对大米蛋白调控血脂水平的影响效果。方法:分别给7周龄雄性Wistar幼鼠投喂粗蛋白为20%的酪蛋白及经碱法(RP-A)、酶法(RP-E)提取的大米蛋白14 d后,检测各组实验鼠血浆总胆固醇(TCH)、高密度脂蛋白胆固醇(HDL-C)、非高密度脂蛋白胆固醇(non-HDL-C)、三酰甘油(TG)等血脂水平以及HDL/TG比例和动脉粥样硬化指数(AI)。结果:RP-A和RP-E组实验鼠体重增加量及血浆TCH显著低于酪蛋白组(P<0.05)。实验各组间血浆HDL-C水平差异无统计学意义(P>0.05)。对照酪蛋白,RP-E显著降低了实验鼠AI及血浆TG、non-HDL-C水平(P<0.05),显著提高了HDL/TG比例(P<0.05);而RP-A与酪蛋白组间AI、TG、non-HDL及HDL/TG比例等检测指标差异无统计学意义(P>0.05)。结论:大米蛋白具有调控血脂水平的作用效果,其提取方式是大米蛋白调控血脂水平影响因素之一。[Objective] To elucidate the effect of different extraction methods on the plasma lipids level regulated by rice proteins.[Methods]7-week-old male Wistar rats were fed casein and rice proteins,which were extracted by alkaline(RP-A)and α-amylase(RP-E),ad libitum for 14 d.Plasma total cholesterol(TCH),high-density lipoprotein cholesteorl(HDL-C),non-high-density lipoprotein cholesterol(non-HDL-C),triglyceride(TG),atherogenci index(AI)and the ratio of HDL to TG were measured.[Results] Body weight gains and plasma TCH were significantly lower in rice protein groups than those in casein group(P<0.05).There was no significant difference of plasma HDL level among the experimental groups.Compared with casein,RP-E significantly reduced plasma TG,non-HDL and AI(P<0.05),whereas the HDL/TG ratio was significantly increased by RP-E.However,no significant difference of plasma TG,non-HDL,HDL/TG ratio and AI were observed between RP-A and casein(P>0.05).[Conclusions]The present results indicated plasma lipid levels could be affected by rice proteins,suggesting that the extraction method of rice protein is one of major factors to regulate plasma lipid level.

关 键 词：大米蛋白 提取方式 胆固醇 三酰甘油 鼠 

分 类 号：TS201.21[轻工技术与工程—食品科学]