RS4型抗性淀粉对高糖脂饮食诱发的氧化应激水平的影响

主要介绍了RS4型抗性淀粉对高糖脂饮食Wistar大鼠氧化应激的影响。试验通过测定大鼠血清中丙二醛(MDA)、总抗氧化能力(T-AOC)、超氧化物岐化酶(SOD)和谷胱甘肽过氧化物酶(GSH-Px)的含量,研究普通酯化淀粉、蜡质酯化淀粉、高直链酯化淀粉对氧化应激的抑制作用。结果显示,RS4型抗性淀粉可以通过调节抗氧化酶的表达来增强机体抗氧化能力。为改善高糖脂膳食所引起的肥胖提供了理论依据。     

RS4型抗性淀粉对高糖脂饮食大鼠糖脂代谢失衡的影响

以高脂饮食喂养的大鼠为实验动物模型,研究抗性淀粉干预高脂饮食诱发的代谢紊乱对大鼠血糖、血脂等相关代谢的影响。40只雄性Wistar大鼠随机分成正常组(Normal组)、高脂对照组(Control组)、普通酯化淀粉组(NCSA组)、蜡质酯化淀粉组(WCSA组)、高直链酯化淀粉组(RSA组),共5个实验组。6周造模结束后,与正常组相比,肥胖模型组大鼠体重、血糖、胰岛素(INS)、血脂水平在实验期间一直显著高于正常组,HDL-C水平显著低于正常组,且差异显著(P<0.05);相比于对照组,灌胃普通酯化淀粉、蜡质酯化淀粉及高直链酯化淀粉能不同程度降低高脂饮食大鼠体重、血糖、胰岛素(INS)、血脂水平(HDL-C水平升高);蜡质酯化淀粉组对减缓大鼠体重增长、降低肥胖大鼠血糖、胰岛素(INS)和血脂水平效果最显著,与正常组无显著差异(P>0.05)。证明在高脂饲料喂养大鼠同时并灌胃蜡质酯化淀粉能有效的降低大鼠高脂饮食诱发的糖脂代谢紊乱。     

抗性淀粉、壳寡糖及其复合物对高脂饮食大鼠糖脂代谢影响

研究了抗性淀粉、壳寡糖及其复合物对高脂饮食大鼠减肥降脂作用。该复合物通过壳寡糖和抗性淀粉共混后通过交联反应制得,实验大鼠分为正常对照组、高脂饲料组和3组干预组,干预组分别用壳寡糖(0.3 g/d·只)、抗性淀粉(1.2 g/d·只)和复合物(1.5 g/d·只)进行干预,正常对照组和高脂饲料组每天灌胃同等体积蒸馏水。6周后测定SD大鼠体重、体脂、肝重、血糖、血清胰岛素和血脂水平,计算体脂比和肝指数。结果表明,抗性淀粉壳寡糖交联后协同作用,其复合物可显著降低高脂饮食大鼠的体重、体脂比、肝指数、血清胰岛素水平、血清总胆固醇、甘油三酯和低密度脂蛋白(p0.05),向正常对照组大鼠水平恢复,具有良好的减肥降脂功效,且效果优于抗性淀粉和壳寡糖单独作用。     

壳寡糖、抗性淀粉及其复合物对高脂饮食大鼠脂代谢及肠道菌群的影响

目的:探讨壳寡糖、抗性淀粉及其复合物对高脂饮食大鼠肠道菌群的影响。方法:50只SD大鼠随机分为正常对照组、高脂饲料组和三组干预组,干预组分别灌胃壳寡糖(CO,0.3g/天·只)、抗性淀粉(RS,1.2g/天·只)和复合物(SE,1.5g/天·只)进行干预,于第6周末进行血脂和粪便菌群结构分析。结果:和正常对照组相比,高脂饮食使肠道菌群丰度和多样性下降,血清总胆固醇(TC),总甘油三酯(TG)和低密度脂蛋白(LDL-C)显著升高(p0.05)。经实验组干预后血脂指标、肠道菌群多样性均有不同程度的改善,其中SE干预组降血脂效果最显著。CO、RS、SE干预组分别以埃希氏杆菌属、双歧杆菌属、乳酸菌属和乳杆菌属为差异菌群。结论:复合物通过促进益生菌、抑制腐败菌改善肠道微生态,从而调节脂质代谢,且降血脂效果优于抗性淀粉和壳寡糖单独作用。     

RS4型抗性淀粉对高脂诱导肥胖小鼠脂质代谢相关基因表达的影响

目的：观察不同RS4型抗性淀粉对小鼠脂质代谢及相关基因表达的影响,探讨抗性淀粉干预脂质代谢的机制。方法：选用年龄和体质量合适的雄性C57BL/6J小鼠,分别饲喂含有羟丙基交联、交联酯化、柠檬酸乙酰化甘薯淀粉3 种RS4型抗性淀粉和甘薯原淀粉的高脂饲料12 周。12 周后,测定小鼠血清指标、体质量及观察小鼠肝脏组织形态变化;并采用实时荧光定量聚合酶链式反应技术检测各组小鼠肝组织中脂肪酸合成酶（fatty acid synthese,FAS）、固醇调节元件结合蛋白-1c（sterol regulatory element binding protein-1c,SREBP-1c）、3-羟基-3-甲基戊二酰辅酶A还原酶（3-hydroxy-3-methylglutary coenzyme a reductase,HMGCR）的mRNA表达水平。结果：饲喂添加3 种RS4型抗性淀粉的高脂饲料后,高脂诱导雄性C57BL/6J肥胖小鼠体质量、血清甘油三酯水平明显降低,肝细胞脂肪变性程度明显减轻、肝脏组织中SREBP-1c mRNA表达水平明显下调;添加柠檬酸乙酰化甘薯淀粉对FAS、SREBP-1c、HMGCR 的mRNA表达水平均有不同程度的下调。结论：柠檬酸乙酰化甘薯淀粉等RS4型抗性淀粉可对高脂诱导雄性C57BL/6J肥胖小鼠的脂质代谢起到一定的干预作用,并可下调其肝脏组织中SREBP-1c mRNA等基因的表达。     

高粱淀粉及抗性淀粉对高脂饮食诱导大鼠体脂分布研究

为了解高粱淀粉及抗性淀粉对饮食诱导肥胖大鼠降脂减肥效果,该文以不同高脂饮食诱导超重(≥10%²0%正常体重)和肥胖(≥20%正常体重)模型大鼠为研究对象,分别给予模型大鼠含有30%高粱淀粉(SS)和高粱抗性淀粉(SRS)的高脂饲料喂养8周,研究其对大鼠体重、大鼠肾脏、小肠和睾丸组织周围脂肪含量和脂肪组织变化影响,结果表明高粱SS和RS可以影响大鼠体脂分布,尤其可显著影响超重大鼠体脂含量变化,且RS效果优于SS。     

抗性淀粉、壳寡糖及其复合物对高脂饮食诱发氧化应激及脂肪肝抑制作用研究

研究了抗性淀粉、壳寡糖及其复合物对高脂饮食诱发氧化应激及脂肪肝的抑制作用,并采用RT-PCR法测定了相关基因表达,对机理进行了初步探讨。该复合物通过抗性淀粉和壳寡糖共混后通过交联反应制得,实验大鼠分为正常对照组、高脂饲料组和三组干预组,干预组分别用壳寡糖(0.3g/d·只)、抗性淀粉(1.2g/d·只)和复合物(1.5g/d·只)进行干预,正常对照组和高脂饲料组每天灌胃同等体积蒸馏水。6周后测定SD大鼠体重、肝重、氧化应激指标和肝功能相关指标。结果表明,与无干预高脂饮食组相比,抗性淀粉壳寡糖复合物的摄入可显著降低高脂饮食大鼠的体重、肝重及肝指数,降低转氨酶及碱性磷酸酶水平,提高T-AOC、T-SOD、GSH-Px,降低MDA水平,并抑制肝细胞脂肪变性,基因表达显示该复合物的干预显著下调SERBP-1、FATP1及FABP4的表达,表明该复合物在抑制脂肪肝形成的初步机理。同时研究结果也显示该复合物在抑制高脂饮食诱发的氧化应激和脂肪肝效果上优于抗性淀粉或壳寡糖单独干预。     

RS4型抗性淀粉对高脂饮食C57BL/6J小鼠炎症因子的影响

目的:研究3种RS4型抗性淀粉对高脂饮食C57BL/6J小鼠炎症因子的影响。方法:雄性C57BL/6J小鼠随机分成6组:基础对照(control,CL)组、高脂饮食(high-fat,HF)组及高脂饲料中分别添加15%甘薯淀粉(sweet potato starch,SPS)、羟丙基甘薯淀粉磷酸酯(hydroxypropyl cross-linked sweet-potato modified starch,HPCL-SPS)、交联辛烯基琥珀酸甘薯淀粉酯(cross-linked octenyl succinic anhydride sweet-potato modified starch,CLOSA-SPS)、柠檬酸乙酰化甘薯淀粉酯(citric acid acetylated sweet-potato modified starch,CAAC-SPS)饲喂12周,处死后测定血清中游离脂肪酸(free fatty acid,FFA)、肿瘤坏死因子α(necrosis factor-α,TNF-α)、白介素6(interlukin 6,IL-6)、单核细胞趋化蛋白1(monocyte-chemoattractant protein 1,MCP-1)等指标。结果:HF组和HF-SPS组的FFA、TNF-α、IL-6和MCP-1水平明显高于CL组,HF-HPCL-SPS组、HF-CAAC-SPS组的FFA、TNF-α、IL-6和MCP-1的含量及附睾周围脂肪大小显著低于HF组(P0.05)。结论:HPCL-SPS、CAAC-SPS可以降低高脂饮食C57BL/6J小鼠血清中FFA和炎症因子水平,并影响脂肪细胞的大小,可能对由肥胖引起的低度炎症及相关代谢疾病有一定的改善作用。     

油茶对高脂饮食引起大鼠肝损伤的保护作用

本文主要研究了油茶对高脂饮食引起的大鼠肝损伤的保护作用。试验中将大鼠分为空白对照组、高脂模型组、油茶低、中和高剂量组,每组10只。经造模期15 d和给样期32 d后,腹主动脉采血,取肝脏。测定大鼠肝脏重量,观察肝脏组织病理;分别测定血清中ALT和AST活力,血清和肝匀浆中SOD、GSH-Px活力和MDA水平。结果表明,与高脂模型组相比,油茶组肝脏系数显著降低(p0.05);血清中ALT和AST活力显著降低(p0.05);血清和肝脏中SOD和GSH-Px活力显著升高,MDA含量显著降低(p0.05);肝脏组织病理显示,油茶组能够减轻肝细胞脂肪变性。由结果可知:油茶能够缓解高脂饮食大鼠肝脏肥大,增强机体抗脂质过氧化能力,缓解肝脏脂肪变性,对肝脏损伤起到有效的保护作用,其中油茶高剂量组作用最明显。     

糜米对高脂饮食大鼠血脂的影响

采用高脂饮食大鼠模型试验对糜米进行降血脂作用的研究.选用Wistar雄性大鼠,适应性饲养3d后,分成高脂饮食组和糜米组,分别饲喂高脂饲料和糜米高脂饲料.连续饲喂14 d后测定大鼠体重增加量,血清总胆固醇(TC)、高密度脂蛋白胆固醇(HDL-C)和低密度脂蛋白胆固醇+极低密度脂蛋胆固醇(LDL-C+VLDL-C)含量,肝...     

Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 2. Effect of a degree of substitution on the selected properties of acetylated retrograded starch

Resistant starch displays health-promoting properties. Starch preparations produced through acetylation of retrograded starch may be applied as a food additive. Apart from prebiotic properties, they may as well model the texture of a food product. The objective of this study was to determine the effect of retrogradation and acetylation conditions on properties of the produced RS3/4 type resistant starch. Native potato starch was used to produce starch pastes (1, 4, 10, 18 or 30g/100g), that were frozen, defrosted and dried. The resultant preparations of retrograded starch were acetylated with various doses of an acetic acid anhydride (3.25, 6.5, 13.0, 26.0 or 52.0ml/100g). The acetylated preparations of retrograded starch were characterised by increasing solubility in water and swelling power as well as a lower amylose content along with an increasing degree of their substitution with residues of acetic acid. Dependencies of: pasting temperatures, viscosity of the prepared pastes, and resistance of acetylated starch to the action of amyloglucosidase on the degree of substitution with acetic acid residues were described with a second degree polynomial function. The extent and range of changes were found to depend on the concentration of paste used to produce a retrograded starch preparation. The maximum resistance of RS3/4 preparations to the action of amyloglucosidase ranged from 28.7 to 45.9g/100g.     

抗性淀粉RS3的制备研究

抗性淀粉RS3是抗性淀粉其中的一类,是目前研究的热点。综述了RS3的形成机理及其影响因素,以便更好地指导生产。     

Effect of resistant starch (RS3) addition on rheological properties of wheat flour

The rheological properties of wheat flour (WF) mixed with RS type 3 at different concentrations of RS (0, 5, 10, 15, and 20%) were examined. Steady and dynamic shear rheological tests indicated that the magnitudes of consistency index (K), apparent viscosity (η_a,100), dynamic modulus (G′ and G″), and complex viscosity (η*) of the WF–RS mixtures decreased with an increase in the mixing concentration of RS. G′ values of WF–RS mixture samples except for 5% RS as a function of aging time (14 h) at 5°C increased rapidly at initial stage and then reached a plateau region at long aging times. Increasing the RS concentration resulted in the decrease in plateau values. In general, these results suggest that the presence of RS in WF modifies the rheological properties, and that these modifications are dependent on the concentration of RS. The most pronounced changes of viscoelastic properties were observed for WF mixed with 20% RS.     

Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation

The objective of this study was to establish the effect of the concentration of a starch paste subjected to freezing on the properties of the produced retrograded starch, and to determine its susceptibility to acetylation with acetic acid anhydride. A starch paste (1, 4, 10, 18 or 30g/100g) was produced from native potato starch that was frozen, defrosted and dried. Al preparations of retrograded starch had the same chemical structure determined with the technique of nuclear magnetic resonance (NMR) and diversified physical form visible on photos taken with an electron microscope (SEM). An increase in the concentration of paste, used to produce the preparations, resulted in decreased: amylose content (from 25.0 to 20.4/100g), solubility in water (from 41.1 to 20.1/100g), swelling power (from 45.0 to 19.3/g), and susceptibility of the preparations to the action of amyloglucosidase (from 95.4 to 83.6/100g). The heat of phase transition of solubilisation determined with differential scanning calorimetry (DSC) ranged from 3.8 to 7.1J/g, and the initial temperature of transition was increasing from 43.4 to 49.7°C along with an increasing concentration of the paste subjected to retrogradation. The 1-10/100g concentration of the paste used to produce preparations was observed to increase, whereas that between 10 and 30/100g to decrease the susceptibility to acetylation and viscosity of the prepared pastes, determined both with a Brabender viscograph and a Haake oscillating-rotational viscosimeter.     

抗性淀粉的制备及其功能

对抗性淀粉的研究进展作了综述 ,介绍了对抗性淀粉的认识、抗性淀粉的制备以及其功能     

抗性淀粉饮食模式下L-茶氨酸对大鼠肠道免疫功能的调节作用

目的：探究抗性淀粉饮食模式下L-茶氨酸对大鼠肠道免疫功能的调节作用。方法：通过对抗性淀粉饮食模式下4周龄SD雄性大鼠进行28 d不同剂量L-茶氨酸\[100,300,500 mg/（kg·d） \]干预试验,考察抗性淀粉与L-茶氨酸组合营养对大鼠肠道免疫功能的调节作用。结果：在抗性淀粉饮食模式下,中、高剂量组L-茶氨酸能显著增加大鼠体重,提高回肠组织超氧化物歧化酶（SOD）、谷胱甘肽过氧化物酶（GSH-Px）活性,降低回肠丙二醛（MDA）含量;各剂量组均能显著增加回肠白介素-4（IL-4）、白介素-10（IL-10）的表达量,抑制白介素-6（IL-6）、肿瘤坏死因子-α（TNF-α）的表达量,提高免疫球蛋白A（IgA）的表达水平,同时能增加各小肠肠段谷氨酸（Glu）、谷氨酰胺（Gln）含量,提高双歧杆菌属（Bifidobacterium）、普雷沃菌属9（Prevotella_9）、布劳特氏菌属（Blautia）等有益菌丰度,降低肠道有害菌幽门螺杆菌属（Helicobacter）和副萨特氏菌属（Parasutterella）占比（P＜0.05）,其中,中剂量L-茶氨酸\[300 mg/（kg·d） \]效果最佳。结论：抗性淀粉饮食模式下L-茶氨酸对大鼠肠道免疫功能具有提高抗氧化能力、平衡促炎/抗炎因子、升高Glu与Gln含量、改善肠道菌群结构等调节作用。