摘要
目的:观察紫山药茎尖对大鼠营养生理功能的影响。方法:生长期SD大鼠40只随机分为4组,每组10只,分别为对照组,低剂量、中剂量和高剂量紫山药茎尖组。3个不同剂量实验组分别按200、400 mg/kg和600 mg/kg体重给予大鼠灌胃处理,对照组用等量蒸馏水灌胃。8周后实验结束,检测大鼠的体重变化及血常规、血生化等生理指标。结果:中高剂量实验组大鼠体重和食物转化率增加;各实验组大鼠脑重、脑指数均高于对照组;实验组大鼠总胆固醇(TC),低密度脂蛋白(LDL)、甘油三酯(TG)、尿酸(UA)、致动脉粥样硬化指数(AI)低于对照组,而抗动脉粥样硬化指数(AAI)高于对照组。结论:紫山药茎尖具有降低实验大鼠胆固醇、甘油三酯、低密度脂蛋白,提高脑指数的作用。
Objective： To investigated the nutritional physiological functions of tender stem of purple yam. Methods： 40 Sprague-Dawley（SD） rats were divided into four groups： a control group, low-, middle-, and high-dosage of tender stem groups. Rats in the three treatment groups（low, medium, and high dosage） were orally administered tender stem powder at dosages of 200, 400, or 600 mg/kg body weight, respectively. The control group was orally administered distilled water. Body weight and hematological parameters were tested after 8 weeks. Results： The body weight, food transform rate in middle and high-dosage groups were higher than that in the CK group. The organ index of brain in test groups was higher than that in the control group. Serum LDL, TC, TG, AI, UA level of test groups were lower than that in the control group, while the AAI level in the test groups was significantly higher than in the control group. Conclusions： The tender stem of purple yam had the effect of decreasing the content of LDL, TC, TG in serum and increasing the AAI and brain index in test rats.
出处
《食品科技》
CAS
北大核心
2014年第8期71-75,共5页
Food Science and Technology
基金
北京市农林科学院科技创新能力建设专项(KJCX201202003)
关键词
紫山药茎尖
大鼠
营养生理功能
tender stem of purple yam
SD rats
nutritional physiological functions
