食品与发酵工业 >

2022 , Vol. 48 >Issue 15: 91 - 97

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030080

研究报告

三种葡萄醋对高脂饮食大鼠血脂水平的影响

  • 陈璐 ,
  • 石俊 ,
  • 赵昊 ,
  • 张晓蒙 ,
  • 王妍凌 ,
  • 张晶晶 ,
  • 杨帆 ,
  • 卢灏泽 ,
  • 张凤杰 ,
  • 金玮鋆 ,
  • 于佳俊 ,
  • 薛洁
展开
  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(中国食品发酵工业研究院有限公司,北京,100015)
    3(西藏农牧学院 食品科学学院,西藏 林芝,860000)
    4(酒类品质与安全国际联合研究中心,北京,100015)
第一作者:陈璐硕士研究生和石俊工程师为共同第一作者(薛洁教授级高级工程师为通信作者,E-mail:lxxuejie@126.com)

收稿日期: 2021-11-15

  修回日期: 2021-12-22

  网络出版日期: 2022-09-02

基金资助

北京市科技支撑乡村振兴项目(Z191100004019018)

收起

Effects of three kinds of grape vinegar on blood lipid level in rats fed with high-fat diet

  • CHEN Lu ,
  • SHI Jun ,
  • ZHAO Hao ,
  • ZHANG Xiaomeng ,
  • WANG Yanling ,
  • ZHANG Jingjing ,
  • YANG Fan ,
  • LU Haoze ,
  • ZHANG Fengjie ,
  • JIN Weiyun ,
  • YU Jiajun ,
  • XUE jie
Expand
  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830000, China)
    2(China National Research Institute of Food & Fermentation Industries, Beijing 100015, China)
    3(College of Food Science, Tibet Agriculture and Animal Husbandry University, Nyingchi 860000, China)
    4(International Joint Research Center for liquor quality and safety, Beijing 100015, China)

Received date: 2021-11-15

  Revised date: 2021-12-22

  Online published: 2022-09-02

Fold

摘要

以3种葡萄醋为样本,葡萄醋(纯葡萄汁发酵,样品A)、葡萄醋[V(葡萄汁)∶V(药食同源产品)=1∶1发酵,样品B]、市售葡萄醋(样品C),测定其对大鼠血脂水平的影响。将120只KM雄性大鼠随机分为12组,分别灌胃生理盐水、脂肪乳剂和葡萄醋样品,连续灌胃8周后,检测血清、肝脏生化指标及肝脏病理切片,结果表明,与模型组相比,各试验组大鼠体质量均有不同程度的降低,其中A、B样品大鼠在第5周~第7周体质量降低幅度较大;总胆固醇与甘油三酯降低、高密度脂蛋白胆固醇升高、低密度脂蛋白胆固醇降低,其中样品B组与模型组差异较大;各试验组大鼠血清载脂蛋白ApoA1升高、ApoB降低,其中样品B对这2项指标影响最大;大鼠肝脏质量及肝脏系数均有降低,但降低规律并不与样品及剂量高低相关联;与模型组相比,样品B各组及样品A、C高剂量组肝细胞基本恢复正常,其他各组肝细胞均有不同程度的损伤。

关键词： 葡萄醋; 药食同源; 大鼠; 高脂饮食; 血脂; 肝脏

本文引用格式

陈璐 , 石俊 , 赵昊 , 张晓蒙 , 王妍凌 , 张晶晶 , 杨帆 , 卢灏泽 , 张凤杰 , 金玮鋆 , 于佳俊 , 薛洁 . 三种葡萄醋对高脂饮食大鼠血脂水平的影响[J]. 食品与发酵工业, 2022 , 48(15) : 91 -97 . DOI: 10.13995/j.cnki.11-1802/ts.030080

Abstract

In this paper, three kinds of grape vinegars were used as samples, sample A: grape vinegar (pure grape juice fermentation), sample B: grape vinegar (grape juice∶drug food homology material=1∶1 fermentation) and sample C: commercially available grape vinegar. One hundred and twenty KM male rats were randomly divided into 12 groups and gavaged with saline, fat emulsion and grape vinegar, etc. After eight weeks of continuous gavage, serum and liver biochemical indexes and liver pathological sections were examined. Compared with the model group, the body weight of rats in all groups decreased with different degrees, among which the body weight of rats in samples A and B decreased more in the 5th week to the 7th week; TC and TG indexes decreased, HDL-C increased and LDL-C decreased, among which the difference between sample B and the model group was larger; the increase of ApoA1 indexes and the decrease of ApoB indexes, among which the improvement of sample B was the largest for the two indexes; the decrease of liver mass and liver coefficient of rats, but the decrease pattern did not correlate with the sample and the dose; the liver sections showed that compared with the model group, the amount of sample B and the amount of sample A and C high dose groups were basically different. The hepatocytes in the high dose group of sample B and sample A and C were basically restored to normal, while the hepatocytes in other groups were damaged to different degrees.

Key words： grape vinegar; drug food homology; rat; high fat diet; blood fat; liver

参考文献

[1] 于清琴, 汤小宁, 潘春云.浅议葡萄果醋[J].中国果菜, 2010,30(9):60.
YU Q Q,TANG X N,PAN C Y.Discussion on grape vinegar[J].China Fruit & Vegetable, 2010, 30(9):60.
[2] 李蕊. 苹果醋的营养功效及加工制作[J].农产品加工, 2011(9):16-17.
LI R.Nutritional effects and processing of apple cider vinegar[J].Farm Products Processing, 2011(9):16-17.
[3] 李建慧,马会勤,陈尚武.葡萄多酚抑菌效果的研究[J].中国食品学报,2008,8(2):100-107.
LI J H,MA H Q,CHEN S W.Studies on antimicrobial effect of grape-polyphenols[J].Journal of Chinese Institute of Food Science and Technology,2008,8(2):100-107.
[4] 曹茸茸, 杨晓磊, 罗慧英, 等.藏药黑果枸杞对蟾蜍离体腓肠肌收缩功能的影响[J].中国临床药理学杂志, 2019, 35(3):261-264.
CAO R R, YANG X L, LUO H Y, et al.Effect of Tibetan Lycium ruthenicum Murr on the contractile function of isolated toad gastrocnemius muscle[J].The Chinese Journal of Clinical Pharmacology, 2019, 35(3):261-264.
[5] DEL PINO-GARCÍA R, RIVERO-PÉREZ M D, GONZÁLEZ-SANJOSÉ M L, et al.Chemopreventive potential of powdered red wine pomace seasonings against colorectal cancer in HT-29 cells[J].Journal of Agricultural and Food Chemistry, 2017, 65(1):66-73.
[6] 邢志利. 果醋的保健功效及加工工艺研究进展[J].中国调味品, 2005, 30(4):42-44.
XING Z L.The health protection of fruit vinegar and the research progress of its process[J].Chinese Condiment, 2005, 30(4):42-44.
[7] 李晶, 薛霖莉, 郝左亮, 等.冰葡果醋的功能成分及抗氧化、降血糖和降胆固醇作用[J].中国调味品, 2019, 44(5):197-200.
LI J, XUE L L, HAO Z L, et al.Functional components, antioxidation, hypoglycemic and cholesterol-lowering effects of ice grape vinegar[J].China Condiment, 2019, 44(5):197-200.
[8] 黄婷. 香醋人工催陈技术研究[D].吉首:吉首大学, 2012.
HUANG T.Study on the artificial aging technology of the savory vinegar[D].Jishou:Jishou University, 2012.
[9] 张文慧,李青林,黄丽辉,等.葡萄酒与健康关系的研究新进展[J].中国酿造,2019,38(2):11-15.
ZHANG W H, LI Q L, HUANG L H, et al.New research progress in the relations between wine and health[J].China Brewing,2019,38(2):11-15.
[10] 张文慧.不同海拔赤霞珠和霞多丽葡萄酒对健康大鼠生理功能及肠道菌群的影响[D].兰州:兰州大学,2019.
ZHANG W H.Effects of cabernet sauvignon and chardonnay from different altitude on the physiological function and intestinal flora of healthy rats[D].Lanzhou:Lanzhou University,2019.
[11] 于清琴, 蒋锡龙, 王咏梅, 等.葡萄果醋的现状及发展趋势[J].酿酒, 2019, 46(3):16-18.
YU Q Q, JIANG X L, WANG Y M, et al.The present situation and development trend of grape fruit vinegar[J].Liquor Making, 2019, 46(3):16-18.
[12] 乔军华, 盖国海, 乔红曼, 等.高脂血症中医病机及治疗刍议[J].中医临床研究, 2015, 7(14):145-147.
QIAO J H, GAI G H, QIAO H M, et al.Discussion on pathogenesis and treatment of hyperlipidemia in TCM[J].Clinical Journal of Chinese Medicine, 2015, 7(14):145-147.
[13] 刘北林, 董继生, 倪小虎, 等.山楂黄酮提取及降血脂研究[J].食品科学, 2007, 28(5):324-327.
LIU B L,DONG J S,NI X H,et al.In vivo study on flavonoids extraction from hawthorn fruits and effects of hawthorn leaves flavonoids[J].Food Science, 2007, 28(5):324-327.
[14] 黄兰青, 马美湖, 刘远远, 等.酸化蛋清粉的体外降血脂及抗氧化作用[J].现代食品科技, 2020, 36(3):1-8.
HUANG L Q, MA M H, LIU Y Y, et al.In vitro hypolipidemic and antioxidant effects of acidified egg white powder[J].Modern Food Science and Technology, 2020, 36(3):1-8.
[15] 黄彦通, 周丹英, 余琪.红曲蜂胶片辅助降血脂功能的研究[J].食品研究与开发, 2019, 40(8):195-199.
HUANG Y T, ZHOU D Y, YU Q.Research on hypolipidemic effect of Monascus and Propolis tablet[J].Food Research and Development, 2019, 40(8):195-199.
[16] 李和平,李树文,涂壮杰,等.磷脂维生素C对热应激蛋鸡抗氧化性能的影响[J].江苏农业科学,2008,36(4):193-195.
LI H P, LI S W, TU Z J, et al.Effects of phospholipid vitamin C on antioxidant performance of heat stress layers[J].Jiangsu Agricultural Sciences,2008,36(4):193-195.
[17] 张欣珂,赵旭,成池芳, 等.葡萄酒中的酚类物质Ⅰ:种类、结构及其检测方法研究进展[J].食品科学,2019,40(15):255-268.
ZHANG X K,ZHAO X,CHENG C F,et al.Phenolics in wines I:A review of categories, structures and detection methods[J].Food Science, 2019,40(15):255-268.
[18] SCHMATZ R,MANN T R,SPANEVELLO R,et al.Moderate red wine and grape juice consumption modulates the hydrolysis of the adenine nucleotides and decreases platelet aggregation in streptozotocin-induced diabetic rats[J].Cell Biochemistry and Biophysics,2013,65(2):129-143.
[19] LANDEKA I, JURČEVIĆ, DORA M, et al.Polyphenols from wine lees as a novel functional bioactive compound in the protection against oxidative stress and hyperlipidaemia[J].Food Technology and Biotechnology,2017,55(1):109-116.
[20] 赵昊, 宋晶晶, 于佳俊, 等.不同产区葡萄酒多酚物质抗氧化活性差异及相关性分析[J].食品与发酵工业, 2021, 47(6):84-91.
ZHAO H, SONG J J, YU J J, et al.Differences and correlation analysis of polyphenols and antioxidant activity in different wines regions[J].Food and Fermentation Industries, 2021, 47(6):84-91.
[21] OTS I, MURUMÄGI A, HÕRAK P.Haematological health state indices of reproducing great tits:Methodology and sources of natural variation[J].Functional Ecology, 1998, 12(4):700-707.
[22] 陈萍, 谭书明, 陈小敏,等.刺梨,蜂胶,山楂口服液的降血脂功能研究[J].现代食品科技, 2019, 35(8)78-83;72.
CHEN P,TAN S M,CHEN X M,et al.Study on hypolipidemic activity of Rosa roxburghii tratt, Propolis and Crataegus oral liquid[J].Modern Food Science and Technology, 2019, 35(8)78-83;72.
[23] 李英博. 低密度脂蛋白胆固醇与心血管病发病关系的前瞻性研究[J].中西医结合心血管病电子杂志, 2018, 6(12):180.
LI Y B.Prospective study on the relationship between low density lipoprotein cholesterol and cardiovascular disease[J].Cardiovascular Disease Journal of Integrated Traditional Chinese and Western Medicine, 2018, 6(12):180.
[24] 汤陈鹏,吕峰,刘伊娜.孔石莼多糖锌对Ⅰ型糖尿病大鼠糖脂代谢及体内抗氧化的干预作用[J].食品工业科技,2020,41(1):295-300;309.
TANG C P,LYU F,LIU Y N.Intervention effects of Ulva pertusa polysaccharides-zinc complex on glucose-lipid metabolism and antioxidant capacity of type I diabetic mice[J].Science and Technology of Food Industry,2020,41(1):295-300;309.
[25] 周昆, 谈英, 柳占彪, 等.乳香没药对大鼠肝脏毒性的比较研究[J].中国实验方剂学杂志, 2010, 16(6):221-223.
ZHOU K, TAN Y, LIU Z B, et al.Comparative study on hepatotoxicity of olibanum and myrrha in rats[J].Chinese Journal of Experimental Traditional Medical Formulae, 2010, 16(6):221-223.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司