巨藻多糖硫酸酯对高血脂症小鼠血脂代谢的影响及其机制研究  

Effect and mechanism of giant kelp polysaccharide sulfate on blood lipid metabolism in hyperlipidemia mice

作　　者：杨君 YANG Jun(Jiangsu Food&Pharmaceutical Science College,Huai’an 223005)

机构地区：[1]江苏食品药品职业技术学院,淮安223005

出　　处：《中国食品添加剂》2023年第12期190-196,共7页China Food Additives

摘　　要：为研究巨藻多糖硫酸酯的降血脂能力并阐明其作用机制,利用不同剂量的巨藻多糖硫酸酯灌胃高血脂症小鼠进行研究。结果表明巨藻多糖硫酸酯具有一定的降血脂能力,其可以降低小鼠血清的TC、TG和LDL-C含量和增加HDL-C含量来调节脂代谢。巨藻多糖硫酸酯可以降低脂质转运蛋白ApoB含量,增加ApoA1含量以调节LDL-C和HDL-C含量。巨藻多糖硫酸酯可以通过增加SOD和CAT酶活性和GSH-px含量来提高小鼠肝脏T-AOC活性降低氧化自由簇对肝脏细胞的损伤而生产的MDA。巨藻多糖硫酸酯可以上调肝脏中ABCA1和ABCG1基因表达来促进胆固醇逆流转,又可通过调节SREBP2-HMGCR和PPARα-LXRα-CYP7A1信号通路来抑制胆固醇合成和促进其代谢来调控血脂水平。巨藻多糖硫酸酯是一种对高血脂病人有益的潜在功能性食品添加剂。In order to study the hypolipidemic ability of giant kelp polysaccharide sulfate and elucidate its performance mechanism,mice with hyperlipidemia were gavaged with different doses of giant kelp polysaccharide sulfate.The results showed that giant kelp polysaccharide sulfate had a certain ability to achieve hypolipidemic,and it could regulate lipid metabolism by reducing the content of TC,TG and LDL-C and increasing the content of HDL-C in serum of mice.Giant kelp polysaccharide sulfate could reduce the content of lipid transporter ApoB,and increase the content of ApoA1 to regulate the content of LDL-C and HDL-C.Giant kelp polysaccharide sulfate could increase the activity of SOD and CAT enzymes,as well as the content of GSH-px,to enhance the T-AOC activity of mouse liver and reduce the damage of oxidative free clusters to liver cells,resulting in the production of MDA.Giant kelp polysaccharide sulfate could upregulate the expression of ABCA1 and ABCG1 genes in the liver to promote cholesterol countercurrent conversion,and also regulate SREBP2-HMGCR and PPARα-LXRα-CYP7A1 signal pathway to inhibit cholesterol synthesis and promote its metabolism to reduce the blood lipid level in hyperlipidemic mice.Giant kelp polysaccharide sulfate can be a potential functional food additive beneficial to hyperlipidemia patients.

关 键 词：巨藻 多糖硫酸酯 高血脂症 降血脂 机制 

分 类 号：TS202.1[轻工技术与工程—食品科学]