| Chinese traditional fermented sour meat is made from fresh pork, adding rice, salt and other condiments, using microbial anaerobic fermentation in the natural state, which is a kind of fermented meat product using lactic acid bacteria. It has a rich cultural connotation and extensive food base with a history of two thousand years. Taking fresh pork as experimental materials, according to the process of traditional fermented sour meat in Chongqing and Guizhou, this article studied the efficiency of regulating blood lipid in experimental mice and analyzed the correlation of effect factors. The main results are as follows:1Comparative study on the effect of fermented sour meat on blood lipid in experimental mice1) The effect of fermented sour meat on body weight and liver in miceAfter28days of feeding sour meat that fermented different days, the weight of mice in the positive control group increased the most, followed by the group of20d fermentation, blank control group, the group of40d fermentation and the group of60d fermentation. There was a significant difference between the positive control group and blank control group (P<0.05), there was a significant difference in weight change between different fermentation groups and the positive control group (P<0.05), which demonstrated that feeding pork could lead to the significant increase in body weight of mice, the fermented sour meat could effectively inhibit the increase in body weight of mice, the weight gain of mice in the group of60d fermentation were the least, and the weight gain of female mice were less than the male mice.The results of the effect of fermented sour meat on liver weight and liver index of mice showed as follows:the liver weight and liver index of laboratory mice in the positive control group were significantly higher than control group (P<0.05), the liver weight and liver index in different groups that fermented different days were significantly lower than the positive control group (P<0.05). Using unfermented fresh pork as feed could lead to an increase in liver weight and liver index of female mice, while feeding the sour meat that fermented different days could slow down the increase in liver weight and liver index. In the experimental conditions, the mice that fed the fermented sour meat for60d had the lowest increase in liver weight and liver index, which were slightly higher than the blank control group. Moreover, the increase of liver weight and liver index of female mice were lower than male mice in the same groups.2) The effect of fermented sour meat on blood lipid in miceFermented sour meat could reduce serum TC, TG and LDL-C content in the experimental mice, and increase HDL-C levels. TC, TG and LDL-C content in mice were the lowest in the blank control group, and were the highest in positive control group, blank control group<group of60d fermentation<group of40d fermentation<group of20d fermentation<positive control group. The serum TC and TG content in mice that fed fermented sour meat40d or60d were significantly lower than the positive control group (P<0.05), slightly higher than the blank control group or equivalent. In contrast, the HDL-C content in mice was as follows:the positive control group<group of20d fermentation<group of40d fermentation<group of60d fermentation<blank control group. The HDL-C of mice in blank control group and the group of60d fermentation were significantly higher than the positive control group (P<0.05). This proved that fermented sour meat could slow down the increase of blood lipid of mice; the effect of40d fermentation or above was better; the effects of sour meat that fermented60d on blood lipid of experimental mice were up to a minimum, close to or slightly higher than the blank control group.The analysis of lipid changes in mice of different genders showed that TC, TG, LDL-C and HDL-C in female mice that fed pork and pork fermentation products were higher than male mice in the same group under the same exposure conditions, indicating that female mice were more sensitive to small lipid metabolism changes because of food intake.3) The effect of fermented sour meat on the AI in miceThe AI value, no matter AI1or AI2of experimental mice were highest in the positive control group, and were the lowest in blank control group, the AI value were as follows:the positive control group> the group of20d fermentation> the group of40d fermentation> the group of60d fermentation> blank control group; the AI in the positive control group were significantly higher than the blank control group, the group of40d fermentation and the group of60d fermentation (P<0.05). The AI values in the group of60d fermentation were slightly higher than the blank control group. This showed that compared to fresh pork, the sour meat that fermented40d or above was more conducive to lipid metabolism in experimental mice, and could reduce the risk of suffering from atherosclerosis.The comparing study of AI values in mice of different genders indicated that female mice in the positive control group, blank control group and the fermentation group were higher than male mice in same groups, which showed that the hazards of feeding pork in female mice were higher than male mice.2Study on the correlation of factors that affect the effect of fermented sour meat on blood lipid of experimental mice1) The correlation between the changes of microbial growth in fermentation process of sour meat and the changes of blood lipid of experimental miceDuring the fermentation process of sour meat, the main microorganisms are Lactic Acid bacteria, Staphylococcus and Micrococcus and yeast. The bacteria increased first and then declined with a peak of7.9CFU/g in the time of fermentation20d. Lactic acid bacteria also increased first and then declined. However, the peak of the amount of the lactic acid bacteria was6.1CFU/g in the fermentation of40d. The amount of yeast increased first and then decreased and remained unchanged. On the whole, it was a straight line with6CFU/g or so in the fermentation process. Staphylococcus and Micrococcus were similar to the yeast, but they decreased slowly. Their values were5CFU/g or so. With the increase of the number of lactic acid bacteria and yeast, the blood lipid parameters of experimental mice had benign changes in the fermentation process, indicating that the growth of lactic acid bacteria and yeast and their metabolic products were one of the reasons for blood lipid changes in experimental mice.2) The correlation between lipid degradation in fermentation process of sour meat and the changes of blood lipid of experimental mice.The total fat content in the fermentation process of sour meat decreased from42.48%before the fermentation to28.77%when fermented60d, while free fat acids (FFA) increased from0.39mg/g in the beginning to1.69mg/g at the end of the fermentation process. It increased rapidly early in the fermentation, then slow down. In the fermentation process, there was a significant positive correlation (P<0.05) between the total fat content and changes of blood lipid of experimental mice, while there was a negative correlation between FFA content and the change of blood lipid of experimental mice. The longer fermentation time, the lower content after lipid degradation, the closer lipid levels of experimental mice and blank control group. This demonstrated that the change of fat content in the fermented sour meat was an important factor to affect the lipid levels of experimental mice.3) The correlation between the changes of the lipid in fermentation process of sour meat and the changes of blood lipid of experimental mice.The cholesterol content reduced31.7mg/100g, from107.4mg/100g in the beginning to75.7mg/100g at the end of the fermentation. The phospholipid content reduced1.28mg/g, from8.24mg/g in the beginning to6.96mg/g when fermented60d.The changes of serum lipid and cholesterol content of experimental mice were positively correlated, and negatively correlated with the changes of phospholipids. The likely reason was that the phospholipid content in the pork was low and the changes of phospholipids had slightly effect on blood lipid of experimental mice. The changes of cholesterol content in fermented sour meat can significantly affect the experimental mice lipid levels (P<0.05), indicating that the decreasing of cholesterol content in fermented sour meat could affect lipid profile of experimental mice.4) The correlation between the changes of the fatty acids in fermentation process of sour meat and the changes of blood lipid of experimental mice.SFA, MUFA and PUFA in fresh pork were36.77%,42.50%and19.57%, while SFA, MUFA and PUFA in sour meat that fermented60d were32.33%,39.03%and19.19%. Compared to fresh pork, the content of SFA, MUFA and PUFA in fermented sour meat decreased when fermented60d, the overall ratio of MUFA and PUFA increased slightly. Adding9.45%other ingredients in fermented sour meat, this may be one of the reasons that affected blood lipid of experimental mice. |
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