竹根膳食纤维对高脂日粮致高脂血症小鼠的保护作用

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-11-13 DOI:10.1080/19476337.2023.2274371

Mo Yang, Zhaoyu Song, Shuai Wang, Yu He, Weidong Wang, Hao Gong, Suya Wang

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引用次数: 0

摘要

竹笋加工的副产品竹根含有丰富的膳食纤维。研究了不同摄入剂量的竹根膳食纤维对高脂血症小鼠的保护作用。高剂量组小鼠体重为31.18 g，低于高脂饲料组(33.71 g, p < 0.05)。HD组小鼠TC、TG、LDL-C含量显著降低(p < 0.05)。与HFD组相比，BRDF组小鼠肝脏指数明显降低。HD小鼠肝脏TC和TG含量分别为0.85 mmol·g−1和0.83 mmol·g−1，显著低于正常对照组的2.25 mmol·g−1和1.46 mmol·g−1 (p < 0.05)。H&E染色显示炎症浸润减少。上述结果提示，日粮中添加BRDF可在体内降低血脂，预防高脂血症。

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Protective effect of bamboo root dietary Fibre on hyperlipidaemia mice induced by high-fat diet

Bamboo root as by-product of bamboo shoot processing is rich in dietary fibre. The protective effects of bamboo root dietary fibre (BRDF) with different intake dose on the hyperlipidaemia mice were investigated. The mice weight in the high dose (HD) group was 31.18 g, lower than that of high fat diet (HFD) group (33.71 g, p < .05), after consuming BRDF. The contents of TC, TG and LDL-C in HD group mice were significantly reduced (p < .05). The mice liver index significantly decreased in the BRDF group compared to the HFD group. TC and TG contents in the liver of HD mice were 0.85 mmol·g−1 and 0.83 mmol·g−1, respectively, significantly lower than 2.25 mmol·g−1 and 1.46 mmol·g−1 in the normal control group (p < .05). H&E staining showed a reduction in inflammatory infiltration. These results suggested that BRDF in the daily diet could reduce blood lipids in vivo and prevent hyperlipidaemia.

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.