Food and Fermentation Industries >

2020 , Vol. 46 >Issue 23: 35 - 40

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024938

Comparison of the effects of egg yolk phospholipid and soybean phospholipid in regulating stress-induced hypoglycemia

  • YIN Mingyu ,
  • LIU Qijun ,
  • ZHANG Zongyi ,
  • TANG Shijie ,
  • RYOSUKE MATSUOKA ,
  • XI Yinci ,
  • WANG Xichang
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  • 1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China);
    2(Food Science and Technology Laboratory,Shanghai Ocean University,Shanghai 201306,China)

Received date: 2020-07-03

  Revised date: 2020-07-20

  Online published: 2020-12-30

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Abstract

To explore the effects of egg yolk phospholipid and soybean phospholipid in regulating the glycolipid metabolism of the body during multiple traumatic blood loss processes within 24 hours,this study selected healthy rats,gavage corn oil or corn oil and phospholipid compound,and monitored the changes of body weight,water consumption,blood sugar and serum phospholipid content during blood collection at 0,1,2,4,6,12,and 24 hours.Results showed that compared with the control group,egg yolk phospholipid and soybean phospholipid with different fatty acid composition can inhibit the weight loss caused by blood collection within 0-12 hours (P<0.05).There is a tendency to increase the amount of water consumed,and there is no significant difference.After replenishing phospholipids,the blood glucose level first increased and then decreased,egg yolk phospholipids had the best effect on smoothing blood glucose.Egg yolk phospholipids and soybean phospholipids can significantly improve the disorder of lipid metabolism and the loss of phospholipids caused by blood collection.In conclusion,both egg yolk phospholipid and soybean phospholipid can improve stress hyperglycemia after hemorrhage,and phospholipid has the potential to treat traumatic blood loss.

Key words： blood loss; phospholipid; blood sugar; egg yolk; soybean

Cite this article

YIN Mingyu , LIU Qijun , ZHANG Zongyi , TANG Shijie , RYOSUKE MATSUOKA , XI Yinci , WANG Xichang . Comparison of the effects of egg yolk phospholipid and soybean phospholipid in regulating stress-induced hypoglycemia[J]. Food and Fermentation Industries, 2020 , 46(23) : 35 -40 . DOI: 10.13995/j.cnki.11-1802/ts.024938

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