Effects of haw pectic oligosaccharide on lipid metabolism and oxidative stress in experimental hyperlipidemia mice induced by high-fat diet

被引：95
|
作者：
Li, Tuoping [1 ]
Li, Suhong [2 ]
Du, Lijuan [1 ]
Wang, Na [3 ]
Guo, Mei [3 ]
Zhang, Junwei [1 ]
Yan, Fenwen [1 ]
Zhang, Huili [1 ]
机构：
[1] Liaoning Univ, Dept Food Sci, Shenyang 110036, Peoples R China
[2] Shenyang Normal Univ, Dept Food Sci, Shenyang 110034, Peoples R China
[3] Tianjin Agr Univ, Dept Food Sci, Tianjin 300384, Peoples R China
来源：
FOOD CHEMISTRY | 2010年 / 121卷 / 04期
关键词：
Haw; Pectic oligosaccharide; Hyperlipidemia; Antioxidant; Total cholesterol; Triglyceride;
D O I：
10.1016/j.foodchem.2010.01.039
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The anti-hyperlipidemic and antioxidant effects of haw pectic oligosaccharide (HPOS) were investigated using a model of hyperlipidemia induced by a high-fat diet in mice. HPOS significantly lowered the serum levels of total cholesterol (p < 0.01) and triglycerides (p < 0.05) and inhibited the accumulation of body fat in this model. It significantly enhanced the activity of superoxide dismutase to suppress oxidative reactions (p < 0.01) and inhibited the synthesis and accumulation of malondialdehyde in serum (p < 0.05). Thus, HPOS could be valuable in the development of nutritional and drug therapies to combat cardiovascular diseases. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1010 / 1013
页数：4
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