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Manufacture Of Phospholipid Soybean Yogurt And Its Prevention Effect On Experimental Hyperlipidemia Of Ratts

Posted on:2006-10-14Degree:MasterType:Thesis
Country:ChinaCandidate:L B ZhouFull Text:PDF
GTID:2144360155451245Subject:Nutrition and Food Hygiene
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Objectives: To observe the preventive Effect of phospholipid soybean yogurt(PSY) on experimental hyperlipidemia of ratts, soybean phospholipid was appended into the mixture stroma of creamery and the milk of soybean, and other materials were also appended into the mixture stroma . Then it was fermented and manufactured into PSY.The result can offer the scientific reference on its preventive Effect. Methods: Knowing soybean phospholipid has an assistant action of lowering blood lipids, for exerting soybean phospholipid's function effectively, soybean phospholipid was appended into the mixture stroma of creamery and the milk of soybean , and proper ratio of bulgaricus and thermophilus were also appended into the mixture stroma. Then it was fermented and manufactured into PSY. To observe the preventive action of PSY on experimental hyperlipidemia of ratts , healthy adult male Wistar ratts were randomized into 6 groups as followings: normal group was on normal diet; high fat model group was on high fat and cholesterol diet; low dose PSY group, middle dose PSY group and high dose PSY group were all on high fat and cholesterol diets and fed with PSYs 0.44g/kg.bw, 1.31g/kg.bw and 3.94g/kg.bw on the basis of the soybean phospholipid , respectively, once a day; soybean yogurt group was on high fat and cholesterol diet and fed with soybean yogurt 17.5g/kg.bw.Avoirdupois of ratts were measured every 7 days , and quantities of filling stomach were adjusted by the variety of avoirdupois. After 6 weeks of feeding , the levels of serum TC, TG, HDL-c and LDL-c were detected. Then the animals were sacrificed, and livers and aortic arches of the animals were distected for pathological study. Then lesion degrees of these tissues were examined. Results: The mixture could be fermented and manufactured into concretionary PSY at 42-43 ℃ within 2-3 hours.PSY was well-proportioned and coherent in ivory-white or light yellow.It had own fermented flavour and ordor.When it was tasted, it felt exquisite oral sense slender, moderate acerbity and sweet, and no peculiar smell. It appeared well-proportioned and coherent, nonlayered, no air bubble,and had only a little separated-out whey. The contents of important nutrition compositions in PSY as follows: protein ≥2.3%,fat ≥0.8%, saccharose ≥5.0%, and total solid ≥10.0%. Its acidity is ≥40oT. The result of urine enzyme on PSY was negetive. The coliform colt was≤40MPN/100ml,and no bad bacteria was found. The final recipe of PSY include soybean 9.0%, whole milk powder 3.0%, saccharose 6.5%, soybean phospholipids 3.0% and yeast powder 3.0%. The proper ratio of bulgaricus and thermophilus was 1:1, and inoculation quantity was 3.0%. When the temperture of sterilization on PSY was 90℃, the physical and chemical properties of soybean phospholipids didn't change evidently. The average content of soybean phospholipid could get as much as 2.5g/100g, and The average content of PC even could get 0.6g/100g. Significant increases of serum TC and LDL-c levels were observed in experimental hyperlipidemia of ratts and feeding with different doses of PSY, and regular soybean yogurt decreased them. But only high and middle doses PSYs showed evident effects on lowering TC and LDL-c (P<0.01). When compared each group of PSY with regular soybean yogurt, the high and middle doses PSY presented significant effects (P<0.01). It indicated that the hoist of plsma TC and LDL-c levels for feeding high fat andcholesterol diet could be prevented by PSY , but the regular soybean yogurt didn't show the effect. When comparing with high fat model group, each group of PSY and soybean yogurt could decrease the level of plasma TG., and each group of PSY showed evident difference(thereinto: H,M vs C,P<0.05;L vs C,P<0.01). However, comparing with regular soybean yogurt group, only low dose PSY group showed evident difference (P<0.01). Significant decrease of serum HDL-c level was observed in experimental hyperlipidemia ratts and feeding with different doses of PSY and regular soybean yogurt didn't hoist it. Comparing the...
Keywords/Search Tags:soybean phopholipids, tc, tg, hdl-c, pathomorphology
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