不同加工方式对青稞降脂益肠功效的影响

目的：探讨不同加工方式对青稞生理功效的影响。方法：按体质量将去势大鼠随机分为5 组，分别为空白组、炒制处理组、微波处理组、蒸煮处理组、挤压膨化处理组。分别饲喂对应的实验饲料4 周后，测定大鼠血脂、盲肠内容物中菌群、代谢产物等指标。结果：不同加工方式处理的青稞均能增加盲肠组织、盲肠内容物、盲肠内容物中短链脂肪酸（short-chain fatty acids，SCFAs）和高密度脂蛋白（high-density lipoprotein cholesterol，HDL-C）含量，降低肠道pH值、肠内容物游离氨、血清总胆固醇、甘油三酯和低密度脂蛋白（low density lipoproteincholesterol，LDL-C）含量，以及促进有益菌并抑制有害菌的增殖。结论：不同加工方式处理的青稞均有一定程度的改善肠道健康和降血脂作用，其中微波处理组和挤压膨化处理组效果较好。

Influence of Different Processing Methods on the Effect of Hulless Barley on Improving Intestinal Health and Lowering Serum Lipid Levels

Purpose: To study the effect of different processing methods on the physiological function of hulless barley.
Methods: Ovarietomized rats were randomly divided into five groups by weight. Control group was fed on a basal diet and
four experimental groups were fed on fried, microwave-treated, cooked and extruded hulless barley, respectively. After 28
days, all rats were sacrificed to assay serum lipid, microbes in cecum contents, intestinal metabolites, and so forth. Results:
Processed hulless barley increased cecum tissue weight, short-chain fatty acid content and the content of high-density
lipoprotein cholesterol, decreased the intestinal pH and the contents of intestinal free ammonia, serum cholesterol, serum
triacylglycerol and low density lipoprotein cholesterol, promoted the proliferation of the beneficial bacteria, and inhibited the
proliferation of harmful bacteria. Conclusion: Processed hulless barley could improve intestinal health and decrease blood
lipid to some extent. Microwave-treated and extruded samples were more effective.