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

页码：1010 / 1013

页数：4

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