益生菌发酵豆乳对高脂血症小鼠降血脂及肝损伤缓解的作用

研究干酪乳杆菌、植物乳杆菌和双歧杆菌在体外降胆固醇能力及三种益生菌混合发酵豆乳对高脂饮食小鼠血脂及肝损伤的影响。采用邻苯二甲醛法评价益生菌体外降胆固醇能力。采用C57BL/6N小鼠,并将其随机分为7组,即对照组;高脂组;干酪乳杆菌发酵豆乳干预组;植物乳杆菌发酵豆乳干预组;双歧杆菌发酵豆乳干预组;三种益生菌混合发酵豆乳干预组;未发酵豆乳干预组。连续喂养7周后,测定血清和肝脏中相关血脂指标,并观察肝脏组织病理学变化。结果表明:干酪乳杆菌、植物乳杆菌和双歧杆菌在体外降胆固醇能力分别为43.14%、46.27%和40.53%。益生菌混合发酵豆乳显著降低小鼠腹部和肾周脂肪指数,血清总胆固醇(TC)、甘油三酯(TG)、低密度脂蛋白(LDL),升高高密度脂蛋白(HDL)水平,降低肝脏TC、TG、丙氨酸转氨酶(ALT)和天冬氨酸转氨酶(AST)水平,并明显改善肝脏脂肪堆积。

Effects of Probiotic-Fermented Soymilk on the Hypolipidemic Activity and on Ameliorating Liver Injury in Hyperlipidemic Mice

The in vitro cholesterol removal ability of Lactobacillus casei, Lactobacillus plantarum, and Bifidobacterium bifidum and the effects of probiotic-fermented soymilk on the blood lipid level and liver injury in mice fed a high-fat diet were investigated. The O-phthalaldehyde method was used to determine the in vitro cholesterol removal ability of probiotics. C57BL/6N mice were randomly divided into seven groups: normal chow group, high-fat group, L. casei-fermented soymilk intervention group, L. plantarum-fermented soymilk intervention group, B. bifidum-fermented soymilk intervention group, probiotic-fermented soymilk intervention group (a mixture of the three types of probiotics), and non-fermented soymilk intervention group. After seven weeks of treatments, the related serum and liver lipid parameters were measured and the histopathological changes in the liver were observed. The in vitro cholesterol removal abilities of L. casei, L. plantarum, and B. bifidum were 43.14%, 46.27%, and 40.53%, respectively. The treatment using the soymilk fermented with the three types of probiotics significantly reduced the abdominal and perirenal fat indexes as well as the serum total cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) levels, while elevating the serum high-density lipoprotein (HDL) level. The liver TC, TG, alanine aminotransferase (ALT), and aspartate aminotransaminase (AST) levels were also reduced. In addition, the accumulation of fat in the liver was improved significantly.