混合菌种发酵酸马乳的降血脂功能研究

Study on the blood lipid lowering function of multi-strain fermentation with mare's milk

摘要: 为研究混合菌种发酵酸马乳的降血脂作用,采用混合菌种发酵酸马乳对小鼠进行实验,研究其对高脂模型小鼠体重、血脂水平、脏器指数和动脉硬化（AI）指数的影响。结果表明,混合菌种发酵酸马乳中、高剂量能够显著降低高血脂症小鼠TC、TG、LDL-C、AI水平（p<0.05）,显著升高HLD-C水平（p<0.05）,并且能降低小鼠体重和肝脏指数,说明混合菌种发酵酸马乳对实验性高脂血症小鼠具有降低血脂的作用,对高脂血症及动脉粥样硬化具有一定的预防作用。

Abstract: To study the decreasing the blood lipid function of Multi-strain fermentation with mare's milk. Multistrain fermentation with mare's milk was tested in mouse to study its effect on hyperlipidemia mouse model with body weight, blood lipid levels, Viscera index and AI. The results demonstrated that the medium and high doses of multi-strain fermentation with mare's milk could significantly reduce the contents of TC, TG and LDLC (p<0.05) and increase the contents of HDL-C (p<0.05) in hyperlipidemia mice. And significantly reduce the contents of body weight, liver index. Multi-strain fermentation with mare 's milk had the effects of marked decreasing the blood lipid in experimental hyperlipidemia mice, and also had certain precautionary effects on hyperlipidemia and Atherosclerosis.