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| 牦牛酥油及其磷脂对C57BL/6J小鼠脂代谢的影响 |
| Effect of yak butter and yak butter phospholipids on lipid metabolism in C57BL/6J mice |
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| DOI： |
| 中文关键词: 牦牛酥油 牦牛酥油磷脂 脂肪酸 血脂 血糖 |
| 英文关键词:yak butter yak butter phospholipids fatty acid blood lipid blood sugar |
| 基金项目:青海省科技厅项目(2018-ZJ-728) |
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| 中文摘要: |
| 将SPF级C57BL/6J小鼠随机分为5组，即对照组、黄酥油组、白酥油组、黄酥油磷脂组和白酥油磷脂组，用牦牛酥油和牦牛酥油磷脂饲喂小鼠。饲喂1个月和5个月后分别测定小鼠血清总胆固醇（TC）、甘油三酯（TG）、高密度脂蛋白胆固醇（HDL-C）、低密度脂蛋白胆固醇（LDL-C）水平和血糖浓度，并进行肝脏和腹腔脂肪病理观察及脂肪组织脂肪酸组成分析。结果表明：长期饲喂牦牛酥油会使小鼠体重增加，而饲喂牦牛酥油磷脂小鼠体重增加较少。随着饲喂时间的延长各试验组均可提升小鼠血清HDL-C水平，小鼠血清TC、TG、LDL-C水平和血糖浓度由高到低依次为酥油组、磷脂组、对照组。饲喂1个月后各组小鼠肝脏和腹腔脂肪结构正常完整，未见明显组织病变，而饲喂5个月后，与对照组相比，黄酥油组、白酥油组、黄酥油磷脂组、白酥油磷脂组可见不同程度的炎症细胞浸润和脂质沉积。与饲喂1个月相比，饲喂5个月牦牛酥油磷脂可使小鼠脂肪组织中不饱和脂肪酸含量升高。与对照组相比，饲喂牦牛酥油和牦牛酥油磷脂可极显著提高小鼠脂肪组织中支链脂肪酸含量。 |
| 英文摘要: |
| The SPF C57BL/6J mice were randomly divided into five groups:control group, yellow butter group, white butter group, yellow butter phospholipid group and white butter phospholipid group.Yak butter and yak butter phospholipids were fed to mice. After one month and five months of feeding, serum total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C) and blood sugar levels were measured, and liver pathological observations and adipose fatty acid composition were analyzed. The results showed that long-term feeding of yak butter could increase the weight of mice, while mice fed with yak butter phospholipid gained less weight. With the prolonging of feeding time in each experimental group, serum HLD-C levels in mice improved. The serum TC, TG, LDL-C and blood sugar levels in mice of butter group were the highest, followed by phospholipid group and control group. After one month of feeding, the liver and abdominal fat structure of each group of mice was normal and complete, no obvious tissue lesions were observed. After five months of feeding, compared with the control group, different degrees of inflammatory cell immersion and lipid deposition were observed in yellow butter group, white butter group, yellow butter phospholipid group and white butter phospholipid group. Compared with feeding for one month, after five months of feeding, yak butter phospholipids could increase the unsaturated fatty acids content in adipose tissue of mice. Compared with control group, yak butter and yak butter phospholipids could increase the branched chain fatty acids content in adipose tissue of mice. |
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