摘要
利用红曲霉(Monascus anka)、黑木耳(Auricularia auricular)、紫芝(Ganoderma japonicrn)3种真菌对新鲜米糠进行固态发酵,并对发酵产物的降血脂功能进行研究.结果表明:黑木耳和红曲霉在米糠上长势良好,且由两者发酵过的米糠脂肪含量显著降低,碳水化合物显著增高.高脂小鼠饲喂实验表明:与新鲜米糠相比,黑木耳发酵米糠和红曲霉发酵米糠均能够显著降低高脂小鼠的体质量和肝脏指数;饲喂黑木耳发酵米糠的高脂小鼠血清中总胆固醇(TC)、甘油三酯(TG)和低密度脂蛋白胆固醇(LDL-C)的含量分别降低了28.84%、37.33%和56.19%,差异显著(P<0.01),高密度脂蛋白胆固醇(HDL-C)含量变化无显著差异.小鼠肝组织HE染色结果表明,黑木耳发酵米糠能有效减轻高脂小鼠肝组织损伤程度.
Solid state fresh rice bran was fermented with Monascus anka, Auricularia auricular and Ganodermajaponicrn respectively, and the effect of the fermentation products on reducing blood lipid was researched into. The results showed that Monascus anka and Auricularia auricular grew well on rice bran, and the oil content in the rice bran fermented by these two funguses decreased obviously, while carbohydrate content increased significantly. The blood lipid lowering properties of rice bran fermented with Monascus anka and Auricularia auricular were studied in high-fat-fed mice experiments. The results showed that thus fermented rice bran reduced weight and liver index. The level of serum TC, TG and LDL-C in high-fat-fed mice reduced 28.84%, 37.33% and 56.19% respectively, while changes of the HDL-C level were not significant. HE staining of liver also showed that Auricularia auricular fermented rice bran meliorated the histomorphological changes of liver in high-fat-fed mice.
出处
《天津科技大学学报》
CAS
2013年第5期14-18,共5页
Journal of Tianjin University of Science & Technology
基金
国家自然科学基金资助项目(31000755)
教育部科学技术研究重点项目(211008)
关键词
米糠
发酵
降血脂
rice bran
fermentation
reducing blood lipid
