乳酸菌降胆固醇作用研究进展  

Progress on the Mechanism of Lactic Acid Bacteria in Reducing Cholesterol

作　　者：廖宇欣[1] 钱丽丽[1] 于长青[1] 

机构地区：[1]黑龙江八一农垦大学 食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2013年第4期10-12,共3页Farm Products Processing

基　　金：国家农业科技成果转化资金项目(2012GB2B200125);黑龙江省自然基金重点项目(ZD201207);黑龙江八一农垦大学博士启动基金项目资助(校启B2009-15)

摘　　要：乳酸菌具有降低血清胆固醇的能力,已被体外和体内的大量实验所证实。综述国外关于乳酸菌体外降低胆固醇的研究进展,主要包括胆酸盐的作用,pH值和胆盐水解酶活性等方面的影响。目前,人们提出乳酸菌降低胆固醇作用机理假说,主要包括同化吸收作用、共沉淀作用和共沉淀与吸收的共同作用等。The lactic acid bacteria have the ability to reduce serum cholesterol, has been confirmed by experiments in vitro and in vivo. This paper reviews the research foreign remove cholesterol study progress on the lactic acid bacteria in vitro, including the role of bile salts, the influence of pH value, and bile salt hydrolase activity. Moreover, the hypothesis on mechanism of lactic acid bacteria in reducing cholesterol is proposed, such as assimilation effect, precipitation and coprecipitation and absorption together.

关 键 词：乳酸菌 胆固醇 胆酸盐 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]