甘薯渣纤维素粒度对去势大鼠血脂降低效果的影响  被引量:2

Hypolipidemic Effects of Different Particle Sizes of Cellulose from Sweet Potato Residue in Ovariectomized Hyperlipidemia Rats

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作  者:桂余[1] 陆红佳[1] 张端莉[1] 陈厚荣[1] 刘雄[1] 

机构地区:[1]西南大学食品科学学院,重庆400715

出  处:《食品科学》2014年第5期218-222,共5页Food Science

摘  要:目的:探讨纤维素粒度对其降血脂效果的影响。方法:选用40只雌性SD大鼠随机分组为5组,其中1组大鼠进行伪切除手术作对照,另外4组大鼠做双侧卵巢切除手术,基础饲料喂养恢复1周后,分为空白组、普通纤维素组、超微纤维素组和纳米纤维素组,实验期28 d后解剖,测定血浆和肝脏中脂质指标。体外检测3种粒度纤维素的消化性和吸附性能。结果:3种粒度纤维素对油脂、胆固醇和胆酸钠都有较强吸附,对油脂和胆酸钠的吸附能力随纤维素粒度减少而增加。3种纤维素均降低双侧卵巢切除大鼠血浆总胆固醇、甘油三酯、低密度脂蛋白胆固醇浓度和动脉硬化指数值以及肝脏中总脂肪、甘油三酯的浓度。纤维素粒度与双侧卵巢切除大鼠血浆总胆固醇、甘油三酯、低密度脂蛋白胆固醇浓度呈正相关性。结论:减小纤维素粒度有利于增加纤维素对油脂和胆酸盐的吸附能力,提高纤维素降低双侧卵巢切除大鼠血脂的效果。Objective: To explore the in vivo hypolipidemic effects of different particle sizes of cellulose, Methods: Forty mature female Wistar rats were randomly divided into five groups. One group was sham-ovariectomized (OVX) as sham operation group. The other four groups were double ovariectomized and one week later assigned as blank group, ordinary cellulose group, ultrafine cellulose group and nanocellulose group. All rats were sacrificed after feeding for 28 days for the determination of plasma and hepatic lipid profiles. The digestion and adsorption capacity in vitro of three cellulose particles were assayed. Results: All three cellulose particles had a strong adsorption capacity towards fats, cholesterol and sodium cholate and smaller particles size resulted in an increase in the adsorption capacity of fats and sodium cholate. Plasma total cholesterol (TC), triglyceride (TG), and low density lipoprotein-cholesterol (LDL-C), arteriosclerosis index (AI) and liver total fat and TG and of OVX rats exhibited a decrease. There were positive correlations between decreasing trends of plasma TC, TG and LDL-C in OVX rats and cellulose particle size. Conclusions: The adsorption capacity of cellulose towards fat and bile salts can be increased by reducing its particle size, consequently improving the hypolipidemic effect in OVX rats.

关 键 词:卵巢切除 甘薯纤维素 超微纤维素 纳米纤维素 血脂 

分 类 号:TS201.4[轻工技术与工程—食品科学]

 

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