The Screening Of Different Ratio Polysaccharide Gum And The Effects On Decreasing The Serum Cholesterol And Triglyeride Level

Background: The ascending incidence of obesity, hypertension and hyperlipoidemia draws more and more people's attention. Therefore, people are interested in the dietary fibers used to decrease blood cholesterol, triglyceride as well as blood glucose and lose weight. In the experiment, we choose different polysaccharides gums which are rich in galactose and mannose and mix them at different ratio to screen the one with the best viscosity, the best swelling capacity, and the longest retention time in stomach and the best effect on decreasing blood cholesterol and triglyceride in mice.Methods: To measure their their viscosity and swelling coefficient and gastric emptying time, guar gum, xanthan gum, Amorphophallus konjac gum and carrageenan are matched at different ratio. According to these indexes, some mixing gums were screened and their effects on decreasing blood cholesterol and triglycerides were detected. The mice were randomly divided into control group, hyperlipoidemia model group and three polysaccharides gums groups. Except the control group mice which were intragastricly administered with saline every day and fed with normal food, the mice in other four groups were intragastricly administered with cream rich in lipoids every day for 28 days. The mice in model group were fed with normal food while the mice in polysaccharides gums groups were fed with food added with some polysaccharides gums (5%, w/w). After 12 hours'abrosia, all mice were sacrificed at on the 29th day. The sera were got and used to detect the concentrations of triglyeride, cholesterol, high density lipoprotein, low density lipoprotein, total protein, albumin and blood glucose.Results: The viscosity of 3 mixtures are increased significantly compared with single polysaccharides gum, and these 3 mixtures also prolong the food retention time in stomach and decrease the blood triglyeride and cholesterol significantly, namely, Amorphophallus konjac gum: carrageenin (4:1), guar gum: xanthan gum (2:1) and Amorphophallus konjac gum: xanthan gum (2:1).Conclusion: The viscosity of polysaccharides gums is an influential but not decisive factor of polysaccharides gums'swelling capacity and the capacity of prolonging the food retention time in stomach. If the factors of viscosity, swelling coefficient, retention time in stomach and the effects on decreasing blood triglyeride and cholesterol are comprehensively taken into account, Amorphophallus konjac gum: xanthan gum (2:1) is the best choice.