混合菌种发酵酸马乳的降血脂功能研究  

Study on the blood lipid lowering function of multi-strain fermentation with mare's milk

作　　者：武运[1] 王璐[2] 阎晓菲[2] 郭佳佳[1] 刘淑亚[1] 王小标[1] 苗森[1] 包晓玮[1] 刘武军[3] 古丽娜孜[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学科学技术学院,新疆乌鲁木齐830052 [3]新疆农业大学动物科学学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2015年第2期355-357,共3页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区重大专项(201130101-4(2)-2);国家科技支撑项目(2012BAD44B01-05)

摘　　要：为研究混合菌种发酵酸马乳的降血脂作用,采用混合菌种发酵酸马乳对小鼠进行实验,研究其对高脂模型小鼠体重、血脂水平、脏器指数和动脉硬化(AI)指数的影响。结果表明,混合菌种发酵酸马乳中、高剂量能够显著降低高血脂症小鼠TC、TG、LDL-C、AI水平(p<0.05),显著升高HLD-C水平(p<0.05),并且能降低小鼠体重和肝脏指数,说明混合菌种发酵酸马乳对实验性高脂血症小鼠具有降低血脂的作用,对高脂血症及动脉粥样硬化具有一定的预防作用。To study the decreasing the blood lipid function of Multi-strain fermentation with mare＇s milk. Multistrain fermentation with mare＇s milk was tested in mouse to study its effect on hyperlipidemia mouse model with body weight,blood lipid levels,Viscera index and AI. The results demonstrated that the medium and high doses of multi-strain fermentation with mare＇s milk could significantly reduce the contents of TC,TG and LDLC（p0.05） and increase the contents of HDL-C（p0.05） in hyperlipidemia mice. And significantly reduce the contents of body weight,liver index. Multi-strain fermentation with mare ＇s milk had the effects of marked decreasing the blood lipid in experimental hyperlipidemia mice,and also had certain precautionary effects on hyperlipidemia and Atherosclerosis.

关 键 词：马乳 发酵 小鼠 降血脂 

分 类 号：TS201.3[轻工技术与工程—食品科学]