EFFECT OF DIETARY MILK CREAM AND EGG YOLK FAT ON SERUM AND LIVER LIPID PROFILE IN RATS

Influence of dietary fat from milk and egg yolk on serum and liver lipid profile was studied in rats. Rats fed milk fat at 5% level for 8 weeks showed a 17% decrease in serum cholesterol and 31% decrease in triacylglycerol compared to the control group of rats fed groundnut oil (GNO). Liver cholesterol was decreased by 20% in the milk fed group. There was no difference in serum cholesterol concentration of rats fed egg yolk compared to the control animals. However, triacylglycerol and phospholipids in serum of rats fed egg yolk were decreased by 20 and 24%, respectively. In another set of experiments animals were rendered hypercholesterolemic by feeding a diet containing 0.5% cholesterol. Addition of milk fat in the diet decreased serum and liver cholesterol by 11 and 17%, respectively, compared to rats fed on a control diet. Similarly, triacylglycerols were decreased by 23 and 8%, respectively, in serum and liver of animals given     

Goldenberry (Physalis peruviana) Juice Rich in Health‐Beneficial Compounds Suppresses High‐Cholesterol Diet‐Induced Hypercholesterolemia in Rats

Goldenberries (Physalis peruviana) are a promising exotic fruit that could be a subject of many novel foods. No reports are available on the effect of administration of goldenberries on different aspects of blood profile in experimental animals. The objective of this study was to investigate the effect of feeding goldenberry juice on hypercholesterolemia by analyzing the changes in the blood profile of high‐cholesterol diet (HCD)‐fed rats. The chemical composition and antiradical properties of juice were determined. Generally, rats fed with goldenberry juice showed lower levels of total cholesterol, total triacylglycerol and total low‐density lipoprotein cholesterol, as well as higher levels of high‐density lipoprotein cholesterol in comparison with animals fed with HCD and cholesterol‐free diet. Juice administration induced a decrease in the activity of glutamic pyruvic transaminase compared with the positive control group after 2 months of administration. There was a remarkable decrease in total serum protein, albumin and globulin for groups treated with goldenberry juice. Histological examination of the liver and kidney were also conducted. The results demonstrated that consumption of goldenberry juice may provide beneficial effects on reversing HCD‐associated detrimental changes.     

不同大豆源油脂体对蛋黄酱组成及性质的影响

本研究为了实现大豆油脂体部分替代蛋黄以研发出低脂低胆固醇的蛋黄酱,以高油和低油大豆源油脂体为研究对象,用大豆油脂体部分(油脂体和蛋黄比例为8:2和9:1)及全部替代蛋黄制作蛋黄酱,比较分析了油脂体对蛋黄酱的基本成分、脂肪酸、磷脂及V_E含量的影响,并对蛋黄酱的粘度、质构及流变性进行了分析。结果表明,油脂体蛋黄酱蛋白质含量显著高于普通蛋黄酱(p<0.05),而水分、脂肪、胆固醇、棕榈油酸、磷脂含量均显著低于普通蛋黄酱(p<0.05),油脂体蛋黄酱含有更多的DL-α-生育酚和γ-生育酚;同源油脂体蛋黄酱随油脂体含量增大,水分和蛋白质呈上升趋势,脂肪和胆固醇呈下降趋势;同比例下高油大豆油脂体水分、脂肪和蛋白质含量均显著低于低油大豆油脂体蛋黄酱(p<0.05),而胆固醇含量则显著高于低油大豆油脂体蛋黄酱(p<0.05);油脂体蛋黄酱的粘度、质构和流变性低于普通蛋黄酱;同源油脂体蛋黄酱随油脂体含量增大,粘度和质构性质表现越好,而油脂体含量大小对蛋黄酱流变性影响不大,同比例不同源油脂体蛋黄酱的粘度、质构和流变性无显著差异(p>0.05);流变性分析表明,蛋黄酱为假塑性流体,呈现出弱凝胶性。本研究实现了低脂低胆固醇蛋黄酱的开发,主要采用低油大豆油脂体制作蛋黄酱,油脂体与蛋黄添加比例为9:1。     

玉米胚芽油辅助降血脂效果临床观察

为研究玉米胚芽油的辅助降血脂作用,将162名高脂血症志愿者随机分为试验组、阳性对照组、阴性对照组等3组,其中,试验组采用玉米胚芽油替代午餐、晚餐烹调用油(每餐10ml);阳性对照组采用XX牌玉米胚芽油胶囊每日午餐、晚餐后各1粒;阴性对照组只做体检,不进行任何干预,观察期45d。通过试验组自身比较及试验组与空白对照组组间比较可得,血清胆固醇、甘油三酯均存在显著性差异(P0.01),血清高密度脂蛋白未见显著性差异(P0.05)。试验组与阳性对照组比较发现,血清总胆固醇、甘油三酯降低幅度略大,但未见显著性差异。试验组血清胆固醇有效率、甘油三酯有效率及总有效率明显高于空白对照组,差异均存在显著性(P0.01);高于阳性对照组,但未见显著性差异(P0.05)。在试验期间受试者的精神、睡眠、饮食、大小便、血压、各项临床指标等均未见异常,也未见其它不良反应。     

Isolation of Egg Yolk Granules as Low‐Cholesterol Emulsifying Agent in Mayonnaise

Egg yolk is an essential ingredient for many food products due to its excellent functional properties such as emulsification. However, the consumers’ concern of its cholesterol level has led food industry to seek solutions for its replacement. Utilization of low‐fat egg yolk granules as emulsifier can be an alternative strategy. In this study, granules with low cholesterol content were separated from egg yolk by a simple method under easily scalable centrifugal conditions. The egg yolk granules isolated within 0.17 M NaCl solution achieved a 22.5% yield that was similar to that using higher centrifugation speeds and longer time. The yield of egg yolk granules increased from 25% to 32% when the yolk:water ratio was changed from 1:1 to 1:2. Mayonnaise was prepared to evaluate the emulsifying capacity of the egg yolk granules. It was found that egg yolk granules exhibited similar emulsifying activity as that of whole egg yolk, but a better emulsion stabilizing property that is evidenced by the higher viscosity of mayonnaise prepared with the granules. In addition, the viscosities of mayonnaise prepared by spray dried yolk and granules were slightly higher than the liquid counterpart, showing a further improvement by spray drying on the emulsion stabilizing properties. The mechanical spectra of mayonnaise samples by frequency sweep also suggested that granules favored the formation of stronger 3‐dimensional arrangements of oil droplets and therefore a more stable emulsion. Results suggest that granules isolated within 0.17 M NaCl solution present best emulsifying properties and can be applied as whole yolk replacer in food emulsions.     

不同类型植物甾醇对蛋鸡脂类代谢的影响

旨在研究不同类型植物甾醇对蛋鸡脂类代谢的影响。选用72只30周龄伊莎褐蛋鸡,随机分为3组,每组8个重复,每重复3只。试验分组如下:(1)对照组,饲喂基础日粮;(2)天然植物甾醇组(NP),饲喂基础日粮+22.2 mg/kg天然植物甾醇(纯度为90%,植物甾醇净含量为20 mg/kg);(3)水溶性植物甾醇组(WP),饲喂基础日粮+50 mg/kg水溶性植物甾醇(纯度为40%,植物甾醇净含量为20 mg/kg)。试验为期8周。结果表明,添加2种植物甾醇使第4周血清三酰甘油(TG)、总胆固醇(TC)、高密度脂蛋白胆固醇(HDL-C)和低密度脂蛋白胆固醇(LDL-C)含量较对照组均有降低的趋势(P<0.1);WP组第4周脂蛋白脂酶(LPL)、肝脂酶(HL)和总酯酶(TL)活性较对照组有提高趋势,NP组血清HL活性也有提高的趋势(P<0.1),但在第8周各组均无显著差异;WP组第8周的蛋黄胆固醇含量显著低于NP组(P<0.05),而NP组与对照组差异不显著。本试验结果提示2种植物甾醇均有降低血脂和提高脂蛋白代谢酶活性的趋势,且此趋势随着时间的延长而逐渐消失,但对蛋黄胆固醇沉积无显著影响,只有WP在饲喂一段时间后有一定降低作用。     

青刺果油对大鼠脂代谢的药理研究

在高脂造模中系统地研究了青刺果油（Prinsepia utilis Royle Oil）对wistar高血脂大鼠血清总胆固醇（TC）、血清总甘油三脂（TG）、高密度脂蛋白胆固醇（HDL-c）、低密度脂蛋白胆固醇（LDL-c）、肝脂酶（HL）活性、脂蛋白脂肪酶（LPL）活性以及肝脏中脂肪含量、粪便中脂质含量、肝质量／体质量比值的影响。与模型组相比，青刺果油能显著降低大鼠TC（P〈0．01）、TG（P〈0．05）、肝脏脂肪含量、粪便中脂质含量，同时显著升高HDL-C（P〈0．01）、HL酶活性（P〈0．05）。青刺果油具有调节血脂作用，是一种较为理想的功能性保健食用油。     

全蛋及去蛋黄替代物摄入对代谢综合征小鼠脂代谢调控作用的比较分析

为研究全蛋及去蛋黄摄入对代谢综合征（Metabolic syndrome,MetS）小鼠脂代谢的影响,该实验通过高脂喂养构建MetS小鼠模型。将40只C57BL/6雄性小鼠分成空白对照组（Normal diet,ND）、模型组（High-fat diet,HFD）、全蛋摄入组（High-fat diet+egg,EGG）、去蛋黄替代物组（High-fat diet+substitute of free egg yolk,SUB）和洛伐他汀组（Lovastatin,Lov）。实验周期为60 d,末期测定脏器指数、相关生化指标、组织切片及相关酶水平。结果显示,EGG摄入显著抑制小鼠体重增长（p<0.05）。EGG血清中低密度脂蛋白胆固醇（low-density lipoprotein cholesterol,LDL-C）和总胆固醇（total cholesterol,TC）含量分别为HFD组的74.51%和77.03%。较HFD组,EGG和SUB抑制了由HFD引起的肝脏中超氧化物歧化酶（superoxide dismutase,SOD）和丙二醛（malondialdehyde,MDA）含量上升,且EGG组SOD和MDA含量分别比HFD显著降低了24.90%和60.10%,同时SUB组肝脏中TC和甘油三酯（serum triglyceride,TG）最低,分别为0.11 mmol/L和0.42 mmol/L。EGG显著降低肝脏天冬氨酸转氨酶（aspartate transaminase,AST）和天冬氨酸转氨酶/丙氨酸转氨酶（AST/ALT）比值（p<0.05）,分别为HFD组的44.99%和81.74%。此外,EGG能显著抑制肝脏脂滴的形成和附睾脂肪细胞增大（p<0.05）。因此,较SUB,EGG能更好地调控MetS小鼠的血脂代谢。     

藻油及其与火麻仁油混合物辅助降血脂功能

研究了藻油及其与火麻仁油混合物的辅助降血脂作用。将84只SPF级雄性SD大鼠分为7组,其中6组喂养高脂高胆固醇饲料2周以建立高脂血症模型,造模成功后即进行4周干预实验,阴性对照组与模型组给予0.85％生理盐水,药物组每日灌胃3.33 mg/kg立普妥,混合物组每日灌胃800 mg/kg藻油混合物,藻油干预组每日分别灌胃150、300、600 mg/kg藻油。实验过程记录大鼠的体重、进食量与饮水量,实验结束后采集大鼠的血液、附睾脂肪、肝脏,检测大鼠的血脂四项血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)及低密度脂蛋白胆固醇(LDL-C),并进行肝脏与附睾脂肪病理检测。结果表明：造模后高脂血症大鼠的TC、TG、LDL-C水平显著上升;中、高剂量藻油及其混合物均可使大鼠血清TC（混合物除外）、TG、LDL-C水平显著降低,藻油呈现剂量依赖;藻油及其混合物干预后大鼠肝脏中含脂滴的肝细胞和多灶性泡沫细胞聚集例数减少。说明藻油及其混合物对高脂高胆固醇饮食导致的肝细胞脂肪变性、脂肪堆积有一定改善作用,藻油及其混合物均有辅助降血脂作用。     

鸡蛋摄入与心脑血管疾病风险研究

鸡蛋是膳食胆固醇的重要来源,但也含有多种防治心血管疾病的成分.对相关流行病学研究的汇总分析表明,糖尿病患者每周超过4个鸡蛋可能增加死亡率,但健康人每日1个鸡蛋不会增加冠心病和中风的风险.对膳食胆固醇的反应因人而异,但来自蛋黄的胆固醇使脂蛋白颗粒发生有利减少心血管疾病风险的变化,而在降低碳水化合物摄入的减肥饮食中摄入蛋黄可增加高密度脂蛋白胆固醇水平.合理烹调的鸡蛋可作为健康膳食的一部分.     

腌制对鸭蛋中油脂品质的影响

以新鲜鸭蛋为原料,采用裹蛋腌制法制备咸鸭蛋。研究了腌制过程中不同腌制时间对咸鸭蛋的蛋黄指数、水分含量,以及对蛋黄油皂化值、酸值、胆固醇含量、脂肪酸构成等指标的影响。研究结果表明,随着腌制时间的延长,鸭蛋中的水分含量逐渐降低,而蛋黄指数、蛋黄油皂化值、酸值、胆固醇含量逐渐增加。腌制后的鸭蛋中不饱和脂肪酸含量略有降低,而饱和脂肪酸和反式脂肪酸含量略有增加。总体而言,腌制并没有鸭蛋中蛋黄油的食用品质产生严重的影响。     

Hypolipidemic Activity of Peony Seed Oil Rich in α‐Linolenic,is Mediated Through Inhibition of Lipogenesis and Upregulation of Fatty Acid β‐Oxidation

Peony seed oil (PSO) is a new resource food rich in α‐Linolenic Acid(ALA) (38.66%). The objective of this study was to assess the modulatory effect of PSO on lipid metabolism. Lard oil, safflower oil (SFO), and PSO were fed to wistar rats with 1% cholesterol in the diet for 60 d. Serum and liver lipids showed significant decrease in total cholesterol (TC), triglyceride (TG), and low density lipoprotein‐cholesterol (LDL‐C) levels in PSO fed rats compared to lard oil and SFO fed rats. ALA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), contents were significantly increased, whereas linoleic acid (LA), arachidonic acid (AA) levels decreased in serum and liver of PSO fed rats. Feeding PSO increased ALA level and decreased n‐6 to n‐3 polyunsaturated fatty acid (PUFA) ratio. The hypolipidemic result of PSO indicated that PSO participated in the regulation of plasma lipid concentration and cholesterol metabolism in liver. The decreased expression of sterol regulatory element‐binding proteins 1C (SREBP‐1c), acetyl‐CoA carboxylase (ACC), and fatty acid synthase (FAS)‐reduced lipid synthesis; Activation of peroxisome proliferator–activator receptor (PPARα) accompanied by increase of uncoupling protein2 (UP2) and acyl‐CoA oxidase (AOX) stimulated lipid metabolism and exerted an antiobesity effect via increasing energy expenditure for prevention of obesity.     

Effects of L‐carnitine supplementation to diets with different fat sources and energy levels on fatty acid composition of egg yolk of laying hens

BACKGROUND: The present study was carried out to determine the effects of feeding diets with two different levels of metabolisable energy (ME) (11.51 or 10.88 MJ ME kg^?1 diet) and three different sources of fat (palm oil, sunflower oil or fish oil) with or without supplemental L ‐carnitine (0 or 500 mg kg^?1 diet) on the fatty acid (FA) composition of egg yolk and the passage of n3 polyunsaturated FAs to egg yolk in laying hens. RESULTS: The ∑n3, particularly C22:6n‐3, FA contents of egg yolk were significantly reduced by adding of L ‐carnitine (C2) to different fat sources (P < 0.01). The ratio of n6/n3 was reduced from 53.77 to 17.72 in eggs yolks when ME was lowered in the diet with C2‐sunflower oil (SFO) whereas it was enhanced from 2.19 to 9.31 in C2‐E2 (low energy) diet with fish oil (FO) (P < 0.001). The diet with E2 or C2 containing FO resulted in a decrease of the C22:5n‐3, C22:6n‐3 and ∑n3 FA contents of egg yolk (P < 0.001). On the other hand, supplementation of C2 to diets with SFO or palm oil (PO) caused to a decrease in the C22:6n‐3 and ∑n3 FA contents of egg yolk (P < 0.01). A significant increase of the ratio of n6/n3 in egg yolk can be seen by feeding with E2 diet by adding of C2 to all fat sources like in E1 (normal energy) diet (P < 0.001). CONCLUSION: Dietary treatments resulted in major changes in FA composition of egg yolk. The supplemental C2 in diet decreased the C22:5n‐3, C22:6n‐3 and ∑n3FA contents in egg yolk. The use of FO in diets with E2 significantly reduced the passage rate of C22:6n‐3 FA to egg yolk. Copyright © 2008 Society of Chemical Industry     

Contribution of egg yolk lipoproteins to cake structure

Macromolecular integrity of egg yolk lipoproteins is an essential prerequisite towards retaining cake quality of Madeira cakes and fatless sponges. In Madeira cakes, the low density lipoprotein of yolk is the major determinant of yolk function. In fatless sponge-cake making, it assists aeration and foaming. The high density yolk lipoprotein inhibits aeration but helps to retain air whipped in by other egg constituents. Implications of these findings are discussed in terms of possible modes of action of lipoproteins during cake making.     

Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time

This study was designed to investigate the effects of cooking on physicochemical and fatty acid characteristics of stewed pork. Pre‐fried or raw pork belly cubes were stewed for 60, 90, 120, 150 or 180 min. After cooking, proximate chemical composition, texture, sensory evaluation, lipid oxidation, fatty acid profiles and cholesterol content were determined. Prolonged cooking time resulted in higher percentages of dry matter, fat and fat loss in stewed cubes (P < 0.01), and pre‐frying also increased fat loss. Tenderness and elasticity values of texture profile analysis and sensory scores were the highest for the cubes stewed for 180 min or by pre‐frying combined with stewing for 150 min. Pre‐frying and extended cooking time significantly increased lipid oxidation (P < 0.01). Cooking modified fatty acid profiles which altered the derived cardiovascular indices, and reduced cholesterol content. Prolonged stewing improved eating quality and most nutritional values of pork belly.     

蛋黄油对小鼠消化性胃溃疡的促进愈合作用

为探索蛋黄油是否对胃溃疡起作用,利用灌胃乙酸建立的小鼠消化性胃溃疡模型,以小鼠胃溃疡面积、溃疡指数、溃疡抑制率、血液及胃组织中的超氧化物歧化酶(SOD)、丙二醛(MDA)、血清肿瘤坏死因子(TNF-α)、胃组织一氧化氮(NO)、胃组织内皮素1(ET-1)等指标来评价蛋黄油对慢性胃溃疡的作用。结果表明:蛋黄油高剂量组的小鼠血清及胃组织生化指标检测值分别是SOD(10.99±1.50)U/mg、组织MDA(0.42±0.04)U/mg、血液SOD(83.23±4.55)U/mg、血液MDA(3.31±1.02)U/mg、组织ET-1(7.44±1.52)U/mg、组织NO(6.83±1.57)U/mg、组织TNF-α(4.98±0.87)U/mg与模型组各指标相比均有显著性差异;与正常对照组相比各指标均无显著性差异;与阳性药组相比,在血液SOD、组织NO、组织TNF-α指标上有显著性差异。蛋黄油具有良好的促进小鼠消化性胃溃疡愈合的作用。     

膳食干预改善轻度认知障碍患者认知能力的疗效观察

目的:研究膳食干预对轻度认知障碍患者认知能力的影响。方法:90例高胆固醇血症合并轻度认知功能障碍患者按照血胆固醇水平随机分为研究组和对照组,每组45例。研究组患者每日给予膳食干预并口服鱼油补充剂胶囊1000mg进行营养强化,对照组只给予膳食干预,试验周期为12w。两组分别于干预前和干预后测定两组患者的认知能力(用MoCA得分评定)和总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)和低密度脂蛋白胆固醇(LDL-C)水平。结果:两组受试者经膳食干预后血清TC、TG、LDL-C数值均下降,血清HDL-C水平升高,差异有统计学意义(P0.01),研究组受试者胆固醇数值低于对照组受试者胆固醇数值,差异有统计学意义(P0.01);对照组受试者MoCA得分降低,与之前得分相比差异无统计学意义,但在注意(P0.05)及延迟回忆(P0.01)方面得分降低,与之前得分相比差异有统计学意义;研究组受试者MoCA得分增加,与之前得分相比差异有统计学意义(P0.01),主要表现在抽象及延迟回忆方面得分增加,与之前得分相比差异有统计学意义(P0.01)。结论:个体化膳食干预可以降低轻度认知障碍患者的血胆固醇水平,进一步进行营养强化可以在降低血胆固醇的同时改善患者的认知水平。     

Effect of garlic powder on the performance,egg traits and blood parameters of laying hens

This study was conducted to investigate the effects of garlic powder on the performance, egg traits and blood parameters of laying hens. One hundred and sixty‐two SHSY‐type brown layers aged 21 weeks were chosen at random from a large flock. They were allocated to three dietary treatments. Each treatment comprised six replicates of nine layers in groups of three. The diets were supplemented with 0, 5 and 10 g kg^?1 garlic powder. The experimental period lasted 22 weeks. Garlic powder addition did not significantly affect body weight, egg production, feed consumption, feed efficiency, egg shell index, egg breaking strength, egg shell thickness, egg albumen index, egg yolk index, egg Haugh unit, egg yolk weight and serum protein concentration. Egg weight increased (P < 0.01) with garlic powder supplementation. There was a significant (P < 0.01) reduction in egg cholesterol concentration as mg g^?1 yolk when the dietary level of garlic powder was increased from 0 to 10 g kg^?1. Hen serum triglyceride (P < 0.05) and total cholesterol (P < 0.01) concentrations decreased with garlic powder supplementation. This study demonstrated that garlic powder addition increased egg weight and decreased egg yolk cholesterol concentration (mg g^?1 yolk) and serum triglyceride and cholesterol concentrations without adverse effects on performance and egg traits. Copyright © 2006 Society of Chemical Industry     

乌骨鸡蛋与普通鸡蛋品质特征及脂肪酸组成比较

通过测定乌骨鸡蛋和普通鸡蛋的蛋重、蛋形指数、蛋黄比例、蛋黄干物质比例等,比较两者的蛋品品质特征,并以气相色谱-质谱法联用技术对乌骨鸡蛋和普通鸡蛋中的蛋黄油总脂质、蛋黄油及蛋黄磷脂侧链脂肪酸进行鉴定和组成分析。结果表明,乌骨鸡蛋蛋重极显著低于普通鸡蛋(p<0.01),约为普通鸡蛋蛋重的72％;两种鸡蛋蛋形指数无显著性差异(p>0.05);乌骨鸡蛋黄比例和蛋黄干物质比例分别为30.71%和15.73%,极显著高于普通鸡蛋(p<0.01);乌骨鸡蛋黄总脂质比例和蛋黄油比例分别为10.33%和7.93%,极显著高于普通鸡蛋(p<0.01);蛋黄磷脂比例无显著差异(p>0.05);花生四烯酸在乌骨鸡蛋黄总脂质、蛋黄磷脂侧链和蛋黄油脂肪酸中的相对百分比含量分别为3.52%、8.80%和1.78%,分别比普通鸡蛋约高35%、17%和76%。乌骨鸡蛋中较高的蛋黄比例和蛋黄干物质比例,使得乌骨鸡蛋较普通鸡蛋的营养价值高。较高的花生四烯酸含量,使得乌骨鸡蛋更加适宜孕妇和婴幼儿食用。     

瑞士乳杆菌TS206对小鼠血脂及粪便胆汁酸水平的调控影响

探讨瑞士乳杆菌TS206(Lactobacillus helveticus TS206)对小鼠血脂水平的影响。以健康BABL/c小鼠为对象,设置实验组和对照组,分别以L.helveticus TS206菌悬液和生理盐水(0.2 m L/d)连续灌胃7周,监测小鼠体质量和血脂(总胆固醇(total serum cholesterol,TC)、甘油三酯(triglycerides,TG)水平、高密度脂蛋白胆固醇(high density lipoprotein cholesterol,HDL-C)和低密度脂蛋白胆固醇(low density lipoprotein cholesterol,LDL-C))以及粪便总胆汁酸(total bile acid,TBA)水平的变化。灌胃L.helveticus TS206后,小鼠体质量增量显著高于对照组(P0.05,P0.01);血清中TC、TG和LDL-C水平均显著降低(P0.05),灌胃停止1周后基本恢复到对照组水平;L.helveticus TS206菌悬液和生理盐水小鼠血清中HDL-C含量均无显著性变化;TBA水平呈先下降后上升趋势,且3周后TBA水平显著低于对照组(P0.05)。研究结果表明,L.helveticus TS206能促进健康小鼠体质量增加,并有效调控其血脂水平,提示口服L.helveticus TS206菌剂可能会降低患心脑血管疾病的风险。