【摘要】：以高脂飲食喂養(yǎng)的大鼠為實(shí)驗(yàn)動物模型,研究抗性淀粉干預(yù)高脂飲食誘發(fā)的代謝紊亂對大鼠血糖、血脂等相關(guān)代謝的影響。40只雄性Wistar大鼠隨機(jī)分成正常組(Normal組)、高脂對照組(Control組)、普通酯化淀粉組(NCSA組)、蠟質(zhì)酯化淀粉組(WCSA組)、高直鏈酯化淀粉組(RSA組),共5個實(shí)驗(yàn)組。6周造模結(jié)束后,與正常組相比,肥胖模型組大鼠體重、血糖、胰島素(INS)、血脂水平在實(shí)驗(yàn)期間一直顯著高于正常組,HDL-C水平顯著低于正常組,且差異顯著(P0.05);相比于對照組,灌胃普通酯化淀粉、蠟質(zhì)酯化淀粉及高直鏈酯化淀粉能不同程度降低高脂飲食大鼠體重、血糖、胰島素(INS)、血脂水平(HDL-C水平升高);蠟質(zhì)酯化淀粉組對減緩大鼠體重增長、降低肥胖大鼠血糖、胰島素(INS)和血脂水平效果最顯著,與正常組無顯著差異(P0.05)。證明在高脂飼料喂養(yǎng)大鼠同時(shí)并灌胃蠟質(zhì)酯化淀粉能有效的降低大鼠高脂飲食誘發(fā)的糖脂代謝紊亂。
[Abstract]:Rats fed with high fat diet were used as experimental animal models to study the effects of resistant starch on blood sugar in rats induced by metabolic disorder induced by high fat diet. Effects of Lipid and related Metabolism. 40 male Wistar Rats were randomly divided into normal group (Normal group), hyperlipidemia control group (Control group), ordinary esterified starch group (NCSA group), waxy esterified starch group (WCSA group), high amylose starch group (RSA group), total of 5 solid. At the end of the 6th week of the inspection group, Compared with the normal group, the body weight, blood glucose, insulin (INS), and blood lipid levels in the obese model group were significantly higher than those in the normal group during the experiment, and the difference was significant (P0.05); compared with the control group, the rats were fed with common esterified starch. Waxy esterified starch and high amylose starch could reduce the body weight, blood glucose and insulin (INS), blood lipid level (HDL-C level increased) in the high-fat diet rats, and the waxy esterified starch group could slow down the weight growth and decrease the blood sugar level of the obese rats. Insulin (INS) and blood lipid levels were the most significant, and there was no significant difference compared with the normal group (P0.05). It was proved that feeding rats with high fat diet and gavage with waxy esterified starch could effectively reduce the disorder of glucose and lipid metabolism induced by high fat diet in rats.
【作者單位】： 天津科技大學(xué)食品工程與生物技術(shù)學(xué)院;
【分類號】：R589.2

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