Effect of Pumpkin Dietary Fiber on Blood Lipid on Hyperlipidemic Rats

LIU Jing-yi; SHI Xiao-ling; CHEN Xiao-ai; TANG Niang; ZHOU Ai-mei

doi:10.13386/j.issn1002-0306.2020020323

Volume 42 Issue 1

Dec. 2020

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(1): 322-327,333. > DOI: 10.13386/j.issn1002-0306.2020020323

LIU Jing-yi, SHI Xiao-ling, CHEN Xiao-ai, TANG Niang, ZHOU Ai-mei. Effect of Pumpkin Dietary Fiber on Blood Lipid on Hyperlipidemic Rats[J]. Science and Technology of Food Industry, 2021, 42(1): 322-327,333. DOI: 10.13386/j.issn1002-0306.2020020323

Citation:

PDF (1984 KB)

Effect of Pumpkin Dietary Fiber on Blood Lipid on Hyperlipidemic Rats

College of Food Science, South China Agricultural Univercity, Guangzhou 510642, China

More Information

Received Date: March 01, 2020
Available Online: January 07, 2021

Graphical Abstract

Abstract

Abstract

Objective: To assess the hypolipidemic effect of pumpkin insoluble dietary fiber(IDF)and soluble fiber(SDF)prepared with enzymatic method. Methods: An animal model of hyperlipidemia was established by feeding rats with a high-fat diet. And then the model animals were fed with compound feed supplemented with 2.5%,5% and 10% pumpkin dietary fiber for 4 weeks,respectively. The fecal fat content,the organ to body weight ratio,and liver fat content were measured. The total cholesterol(TC),triglyceride(TG),high density lipoprotein cholesterol(HDL-C),and low density lipoprotein cholesterol(LDL-C)in serum were measured and atherosclerosis index(AI)was calculated. And the pathological changes of liver tissues were observed. Results: Pumpkin dietary fiber could increase the amount of feces,water content in feces and fat content in feces,reduce the content of liver fat,and alleviate the degree of fatty liver caused by high fat diet. Morever,the serum levels of TC,TG,and LDL-C decreased significantly(P<0.05)and the serum levels of HDL-C increased significantly(P<0.05)in the experimental groups fed with dietary fiber,compared with the high-fat group. And the results of experimental group fed with IDF were better than those fed with SDF. Conclusion: The results suggest that pumpkin dietary fiber can effectively improve the serum lipid levels in hyperlipidemia rats.
- pumpkin dietary fiber,
- hypolipidemic effect,
- rats,
- hyperlipidemia

FullText(HTML)

References (32)

References

[1]	郑琼莉,祝炜.高血脂症[M]. 北京:中国医药科技出版社,2008:1.
[2]	Navar-Boggan A M,Peterson E D,D'Agostino R B,et al. Hyperlipidemia in early adulthood increases long-term risk of coronary heart disease[J]. Circulation,2015,131(5):451-458.
[3]	Ahmad S,Beg Z H. Hypolipidemic and antioxidant activities of thymoquinone and limonene inatherogenic suspension fed rats[J].Food Chemistry,2013,138(2-3):1116-1124.
[4]	Pan H,Yang Q,Huang G,et al. Hypolipidemic effects of chitosan and its derivatives in hyperlipidemic rats induced by a high-fat diet[J]. Food & Nutrition Research,2016,60(1):31137.
[5]	王萌萌,梅振东,张淼,等.葛根提取物对高脂血症大鼠血脂及抗氧化能力的影响[J].食品工业科技,2015,36(11):369-372.
[6]	Jia S,Hu Y,Zhang W,et al. Hypoglycemic and hypolipidemic effects of neohesperidin derived from Citrus aurantium L. in diabetic KK-A(y)mice[J]. Food & Function,2015,6(3):878-886.
[7]	冯雁波,包怡红.超微粉碎对松仁膳食纤维体外降血糖、降血脂功能的影响[J].食品工业科技,2016,37(23):342-346 ,350.
[8]	Adam C L,Thomson L M,Williams P A,et al. Soluble fermentable dietary fibre(pectin)decreases caloric intake,adiposity and lipidaemia in high-fat diet-induced obese rats[J]. Plos One,2015,10(10):e0140392.
[9]	程明明,黄苇.西番莲果皮中膳食纤维的降脂保肝及润肠通便功能[J].食品科学,2017,38(11):202-207.
[10]	Gomez-Ordonez E,Jimenez-Escrig A,Ruperez P. Effect of the red seaweed Mastocarpus stellatus intake on lipid metabolism and antioxidant status in healthy Wistar rats[J]. Food Chemistry,2012,135(2):806-811.
[11]	李昕升. 南瓜在中国的引种和本土化研究[D].南京:南京农业大学,2015.
[12]	宋丽君.南瓜多糖对糖尿病大鼠血糖、血脂及氧化应激能力的影响[J].中国应用生理学杂志,2015,31(1):65-66 ,71.
[13]	王梦梦,李庆飞,范文秀,等.10个南瓜品种的果实性状及营养成分分析[J].中国瓜菜,2019,32(10):30-35.
[14]	Aziah A A N,Komathi C A. Physicochemical and functional properties of peeled and unpeeled pumpkin flour[J]. Journal of Food Science,2009,74(7):S328-S333.
[15]	孟怡璠,金晖,郑鸯鸯,等.不同工艺南瓜膳食纤维的理化特性研究[J].中国食品添加剂,2012,4(4):122-126.
[16]	金晖,孟怡璠,陈萍,等.不同颗粒度南瓜不溶性膳食纤维的功能性质研究[J].中国食品学报,2013,13(9):15-21.
[17]	李露,关健,薛淑静,等.微波法提取南瓜水溶性膳食纤维及功能特性的研究[J].食品科技,2014,39(3):176-180.
[18]	Fissore E N,Ponce N M,Stortz C A,et al. Characterisation of fiber obtained from pumpkin(Cucumis moschata Duch.)mesocarp through enzymatic treatment[J]. Food Science & Technology International,2007,13(2):141-51.
[19]	石晓玲. 南瓜膳食纤维的提取、性质及降血脂作用的研究[D].广州:华南农业大学,2012.
[20]	林德荣. 可溶性膳食纤维提取、理化性质及其生理功能的研究[D]. 南昌:南昌大学,2008.
[21]	卫生部卫生监督司. 保健食品的功能学评价程序和检验方法[S]. 北京:中国卫生出版社,2003:709-711.
[22]	胡慧明,朱彦陈,朱巧巧,等.实验性高脂血症动物模型比较分析[J].中国中药杂志,2016,41(20):3709-3714.
[23]	王彩虹. 竹笋膳食纤维的提取、理化性质及降血脂效果研究[D].合服:合肥工业大学,2018.
[24]	张文易. 湿法加工全大豆的营养评价及其降血脂功效的研究[D].无锡:江南大学,2016.
[25]	Neyrinck A M,Sam P,Willy V,et al. Dietary modulation of clostridial cluster XIVa gut bacteria(Roseburia spp.)by chitin-glucan fiber improves host metabolic alterations induced by high-fat diet in mice[J]. Journal of Nutritional Biochemistry,2012,23 (1):51-59.
[26]	Hsu P K,Chien P J,Chen C H,et al. Carrot insoluble fiber-rich fraction lowers lipid and cholesterol absorption in hamsters[J]. LWT-Food Science and Technology,2006,39(4):338-343.
[27]	Belghith K S,Imen D,Khaled H,et al. Hypolipidemic effect of diet supplementation with bacterial levan in cholesterol-fed rats[J]. International Journal of Biological Macromolecules,2012,50(4):1070-1074.
[28]	苏玉,李璐,黄亮,等.超微化雷竹笋膳食纤维对高脂血症小鼠的影响[J].食品科学,2019,40(15):203-210.
[29]	刘清培. 橄榄酚类物质降血脂活性及其作用机制的研究[D].福州:福建农林大学,2016.
[30]	盖钧镒.试验统计方法[M]. 北京:中国农业出版社,2000:74-96.
[31]	王强,赵欣.柚皮膳食纤维对高脂日粮大鼠血脂调节的影响[J].食品科学,2013,34(15):277-280.
[32]	王镜岩.生物化学(下册)[M]. 第3版. 北京:高等教育出版社,2002:257-298.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	刘丽辰，张志昌，雷桂英，侯彦双. 梵净山区域内黑茶中冠突散囊菌的分离和利用. 南方农业. 2025(01): 8-11+17 .
2.	兰天，段国珍，祁有朝，樊光辉，白春燕，张叶德. 红果枸杞和黄果枸杞广泛靶向代谢组学分析. 食品工业科技. 2024(24): 9-20 . 本站查看
3.	张修宝，龚雪，王翔，刘源，杨勇胜. 茶叶微生物污染研究进展. 贵茶. 2023(02): 4-13 .
4.	马薇薇，郑晓娇，刘荣艳，罗岳伟，郭瑜，王晓闻. 加速溶剂萃取法提取小米多酚及其组分分析. 食品安全质量检测学报. 2023(20): 279-286 .