食品科学2018，Vol.39Issue(5)：239-246,8.DOI:10.7506/spkx1002-6630-201805036
利用燕麦麸脂肪模拟物制作的发酵香肠对大鼠血脂水平及血清抗氧化性能的影响
Effect of Consumption of Fermented Sausage Made with Oat Bran-Supplemented Fat Simulant on Lipid Levels and Serum Antioxidant Status in Rats
摘要
Abstract
Objective:To study the effect of the ingestion of fermented sausage formulated with oat bran-supplemented fat simulant (OBFS) against traditional fermented sausage (TFS) on lipid levels and antioxidant status in rats.Methods:A total of fifty-one healthy rats with average body weight of (70 ± 2) g were randomly divided into 3 groups:blank,control and experimental groups,which were fed on a basal diet alone or supplemented with 20％ OBFS and 20％ TFS,respectively.The levels of total cholesterol (TC),triglyceride (TG),low density lipoprotein cholesterol (LDL-C),high density lipoprotein cholesterol (HDL-C),oxidized low density lipoprotein (ox-LDL),malonaldehyde (MDA) and superoxide dismutase (SOD) activity in serum were measured at the end of 0,3,6 and 9 weeks.Results:Compared with the blank group,feed intake significantly decreased after 6 and 9 weeks in the experimental group (P ＜ 0.05);body weight significantly increased after 3 weeks (P ＜ 0.05),but no significant difference was noted after 6 and 9 weeks (P ＞ 0.05);serum TC,TG and LDL-C were lower but not significantly different at all three time points (P ＞ 0.05);HDL-C significantly decreased after 6 weeks (P ＜ 0.05),but no significant difference was observed at other time points (P ＞ 0.05);there was no significant difference in ox-LDL or MDA content at three time points (P ＞ 0.05);SOD activity significantly increased after 9 weeks (P ＜ 0.05).Compared with the comparison group,feed intake decreased after 3,6 and 9 weeks in the experimental group,but was not significantly different (P ＞ 0.05);body weight significantly decreased after 9 weeks (P ＜ 0.05);TC,TG and LDL-C were not significantly different at three time points (P ＞ 0.05);HDL-C increased but not statistically significantly after 6 weeks (P ＞0.05);ox-LDL significantly increased after 3 weeks (P ＜ 0.05);no significant difference in MDA was found at all three time points (P ＞ 0.05);SOD activity significantly increased after 9 weeks (P ＜ 0.05).Conclusion:Compared with TFS,OBFS could suppress appetite,control body weight,enhance serum TC and TG metabolism and increase serum antioxidant status.关键词
燕麦麸脂肪模拟物/发酵香肠/大鼠/血脂/脂质过氧化Key words
oat bran-supplemented fat simulant/fermented sausage/rats/lipids/lipid oxidation分类
轻工纺织引用本文复制引用
杨敏,刘爱平,刘韫涛,李健,林燕,杨勇,吴世涛,李彬彬,张楠,张学广,侯青,陈洪,林德荣..利用燕麦麸脂肪模拟物制作的发酵香肠对大鼠血脂水平及血清抗氧化性能的影响[J].食品科学,2018,39(5):239-246,8.基金项目
四川农业大学2016年学科建设双支计划项目(03572094) （03572094）
