发酵猪肉香肠对大鼠肠道乳酸菌和血脂的影响
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- 英文论文题名：Effect of fermented pork sausage on animal gut lactic acid bacteria and blood lipids
- 论文作者：陈曦 ; 许随根 ; 李家鹏 ; 周彤 ; 杨君娜 ; 李金春 ; 戚彪 ; 陈文华
- 英文论文作者：Chen Xi ; Xu Suigen ; Li Jiapeng ; Zhou Tong ; Yang Junna ; Li Jinchun ; Qi Biao ; Chen Wenhua ; China Meat Research Centre ; Beijing Key Laboratory of Meat Processing Technology
- 年：2016
- 作者机构：中国肉类食品综合研究中心;肉类加工技术北京市重点实验室;
- 论文关键词：发酵猪肉 ; 发酵剂 ; 血清脂质 ; 肠道菌 ; 乳酸菌
- 英文论文关键词：fermented pork ; starter culture ; serum lipid ; intestinal flora ; lactic acid bacteria
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS251.65;TS201.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：114k
- 原文格式：O
- 会议级别：全国
摘要
目的:研究商业发酵剂生产的猪肉发酵香肠,对实验大鼠肠道乳酸菌和血脂的影响。方法:将48只大鼠随机分成3组,即空白对照组(普通饲料)、新鲜猪肉组、发酵猪肉组,每组16只。喂养60天后,测定大鼠的体质量、肝脏质量、血清总胆固醇(TC)、甘油三酯(TG)、低密度脂蛋白胆固醇(LDL-C)和高密度脂蛋白胆固醇(HDL-C)含量,并分析大鼠肠道乳酸菌数量的变化情况。结果:喂养60天后,所有大鼠的肠道乳酸菌数量都出现了显著增长。与新鲜猪肉组相比,饲喂发酵猪肉香肠大鼠肠道乳酸菌数量较多(P<0.05),同时体质量增长也较慢(P<0.05)。饲喂发酵猪肉香肠大鼠的血清TC、TG和LDL-C含量均显著低于新鲜猪肉组(P<0.05)。结论:利用商业发酵剂生产的发酵猪肉香肠具有预防动脉硬化和降血脂作用,同时也会对大鼠的肠道乳酸菌群造成影响。
Objective:The effect of fermented pork sausage manufactured with a commercial starter cultures on animal gut lactic acid bacteria(LAB) and blood lipids was investigated.Method:Forty eight rats were randomly divided into three groups with 16 rats in each,which were designated as control group(normal feed),fresh pork group,and fermented pork group.After 60 d of feeding,the body weight,liver weight,and serum total cholesterol(TC),triglyceride(TG),low-density lipoprotein cholesterol(LDL-C) and high-density lipoprotein cholesterol(HDL-C) of all the rats were determined.The changes in gut LAB count of different groups were also analyzed.Result;After 60 d of feeding,a significant increase in the gut LAB count of all the rats(P < 0.05) was observed.The fermented pork group showed higher counts of gut LAB(P <0.05) than the fresh pork group.Fermented pork sausage also restrained the increase of body weight compared to the fresh pork(P < 0.05).Serum TC,TG and LDL-C of rats fed fermented pork sausage were significantly lower than those of rats fed fresh pork(P < 0.05).Conclusion:Therefore,fermented pork sausage manufactured with the commercial starter culture may impact LAB flora in intestinal tract and prevent arteriosclerosis through reducing blood lipid.
Objective:The effect of fermented pork sausage manufactured with a commercial starter cultures on animal gut lactic acid bacteria(LAB) and blood lipids was investigated.Method:Forty eight rats were randomly divided into three groups with 16 rats in each,which were designated as control group(normal feed),fresh pork group,and fermented pork group.After 60 d of feeding,the body weight,liver weight,and serum total cholesterol(TC),triglyceride(TG),low-density lipoprotein cholesterol(LDL-C) and high-density lipoprotein cholesterol(HDL-C) of all the rats were determined.The changes in gut LAB count of different groups were also analyzed.Result;After 60 d of feeding,a significant increase in the gut LAB count of all the rats(P < 0.05) was observed.The fermented pork group showed higher counts of gut LAB(P <0.05) than the fresh pork group.Fermented pork sausage also restrained the increase of body weight compared to the fresh pork(P < 0.05).Serum TC,TG and LDL-C of rats fed fermented pork sausage were significantly lower than those of rats fed fresh pork(P < 0.05).Conclusion:Therefore,fermented pork sausage manufactured with the commercial starter culture may impact LAB flora in intestinal tract and prevent arteriosclerosis through reducing blood lipid.
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