摘要
目的:探索“山楂枸杞保健酸奶”(简称“SG酸奶”)对大、小鼠降血脂和免疫调节的功能。方法:将大、小鼠分别建立动物病理模型组、SG酸奶组和普通酸奶组,测定其各组动物的血脂(TC、TG、LDL-C、HDL-C)、巨噬细胞吞噬功能、胸腺、脾指数及溶血素(HC50)等指标,观察其相应的功效。结果:SG酸奶组与动物病理模型组和普通酸奶组比较,具有明显的降血脂和免疫调节的功能(p≤0.05～0.001)。结论:SG酸奶有着较好降血脂和免疫调节的功能,它具有保健型乳制品开发的良好的前景。
Objective： To study the health functionality of a new yoghourt fermented with haw （or medlar） and Lycium Chinese （SG yoghourt） for reducing blood fipids and immunologic regulation in rat and mouse. Method： The animal model groups of pathology, SG yoghourt, and ordinary yoghourt were assayed respectively. The blood lipids （TC, TG, LDL-C, HDL-C）, phagocytose of macrophage, exponents of thymus and spleen, and hemolysin, in animals of vary groups, were assayed and the related effects were observed. Result： There are obviously reduction in blood lipids and regulation of immunology comparing the SG yoghourt group with the pathology group or ordinary yoghourt group （p ≤ 0.05-0.001）. Conclusion： SG yoghourt shows the fine function of reducing blood lipids and promoting immunological regulation. The new SG yoghourt has a broad exploiting prospect as a healthful food.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第4期233-236,共4页
Food Science
关键词
山楂
枸杞
酸奶
血脂
免疫
保健食品
haw
Lycium Chineses
yoghourt
blood lipid, immune
heart food
