贵州苗族红酸汤对单纯性肥胖大鼠血清及肠道炎性的影响  

Effect of Guizhou Miao red sour soup on serum and intestinal inflammatory in simple obesity rats

作　　者：周倩倩 袁钦 王楠兰 杨红梅 史勋祝 王惠群[1,2,3] ZHOU Qianqian;YUAN Qin;WANG Nanlan;YANG Hongmei;SHI Xunzhu;WANG Huiqun(Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,School of Public Health,Guizhou Medical University,Guiyang 550025,China;Department of Nutrition and Food Hygiene,School of Public Health,Guizhou Medical University,Guiyang 550025,China;Guizhou Provincial Engineering Research Center of Food Nutrition and Health,Guiyang 550025,China;Tongren Municipal People's Hospital,Tongren 550043,China;Majiang County Mingyang Food Co.,Ltd.,Southeast of Guizhou Province 557603,China)

机构地区：[1]贵州医科大学公共卫生与健康学院环境污染与疾病监控教育部重点实验室,贵州贵阳550025 [2]贵州医科大学公共卫生与健康学院营养与食品卫生学系,贵州贵阳550025 [3]贵州省食品营养与健康工程研究中心,贵州贵阳550025 [4]贵州省铜仁市人民医院,贵州铜仁550043 [5]麻江县明洋食品有限公司,贵州黔东南557603

出　　处：《中国酿造》2022年第7期101-105,共5页China Brewing

基　　金：贵州省教育厅自然科学研究项目(黔教合KY字[2021]008)。

摘　　要：采用红酸汤灌胃高脂饮食诱导的单纯性肥胖大鼠,以灌胃等体积的蒸馏水为阳性对照,连续灌胃12周后,称量大鼠体质量,并测定Lee's指数、脂肪指数、空腹血糖(FPG)及血脂水平、肠道内容物pH及短链脂肪酸含量、血清及肠道组织中肿瘤坏死因子-α(TNF-α)、白细胞介素6(IL-6)和单核细胞趋化蛋白1(MCP-1)含量,探讨红酸汤对肥胖大鼠血清及肠道慢性炎症的影响。结果表明,与阳性对照组相比,低剂量(4 g/(kg·体质量))和高剂量(8 g/(kg·体质量))酸汤组大鼠的体质量减轻,Lee's指数和脂肪指数降低,FPG及血清中甘油三酯、总胆固醇和低密度脂蛋白胆固醇含量降低,高密度脂蛋白胆固醇含量升高,肠道内容物pH降低、短链脂肪酸含量增加,血清及肠道组织中TNF-α、IL-6和MCP-1含量降低。说明贵州苗族红酸汤对肥胖大鼠的血脂紊乱有一定预防作用,能改善其机体慢性炎性反应。Simple obesity rats induced by high-fat diet were gavaged with red sour soup,and rats in control group were gavaged with equal volume distilled water.After continuous gavage for 12 weeks,the rats were weighed,the Lee's index,fat index,fasting plasma glucose(FPG),serum lipid level,pH and short-chain fatty acids contents in intestinal contents,and the concentrations of tumor necrosis factor-α(TNF-α),interleukin-6(IL-6)and monocyte chemoattractant protein 1(MCP-1)in serum and intestinal tissues were determined,to investigate the effect of red sour soup on chronic serum and intestinal inflammation of simple obesity rats.The results showed that compared with the positive control group,the body weight,Lee's index,fat index,FPG and triglyceride,total cholesterol and low density lipoprotein cholesterol contents in serum of rats decreased in the low-dose(4 g/(kg·body mass))and high-dose(8 g/(kg·body mass))sour soup groups,the pH decreased and the contents of short-chain fatty acids increased in intestinal contents,and the contents of TNF-α,IL-6 and MCP-1 in serum and intestinal tissues decreased.In conclusion,Guizhou Miao red sour soup could prevent blood lipid disorders of obese rats,and improve chronic inflammatory response.

关 键 词：红酸汤 单纯性肥胖 血清 肠道 慢性炎性 

分 类 号：R153.9[医药卫生—营养与食品卫生学]