The Effects Of Sliver Anchovy-Fermentation Product On The Plasma Lipid Lever

This paper investigated on the relationship between the sliveranchovy-fermentation product and the plasma lipid lever, and analyzedthe functional factors of the sliver anchovy-fermentation product whichhad important effects on the plasma lipid lever.The analysis of polyunsaturated fatty acids and lecithin, serving as thetwo important functional factors on the adjusting of the plasma lipid lever,had been done. The results indicated that, the percentage of EPA andDHA in the total fatty acids was 5.23% and 11.0%, respectively. Thepercentage content of n-3 polyunsaturated fatty acid and n-6polyunsaturated fatty acid was 29% and 6.58%, respectively. 7.70mglecithin was found per 100ml sliver anchovy-fermentation product,accounting for 7.2% total fatty acids. The research has also investigatedon the free amino acids. According to the results, the content of taurine(TAU) in the total free amino acid was more abundant, which was295mg/mL.Amino acids, polyunsaturated fatty acids and lecithin etc., in fermentation produce made. by fresh sliver anchovy, were importantfunctional factors, adjusting plasma lipid lever. In order to analyze theeffects of the sliver anchovy-fermentation product on plasma lipid lever,rates were fed with sliver anchovy-fermentation product daily, and after32 days, the result showed that, compared with the control group, the ratswhich were fed with high, middle and low dosage could restrain theincrease of TC, TG significantly (P＜0.05) and inhibit the decrease ofHDL-C remarkably. These results illustrated that the sliveranchovy-fermentation product can reduce the plasma lipid lever.The peptide of the ferment solutions was produced by alcoholdeposition of the sliver anchovy-fermentation product several times andthe molecular weight of the peptide was between 6KD and 20KD. Inanother experiment of this research, the mice fed with the alcoholdeposition peptide, and their contents of TC and TG in blood serum werebeen analyzed after 20 days. The results showed that, the peptide in thesliver anchovy-fermentation product had significant (p＜0.01) effect onreducing the cholesterol content of the blood serum comparing with thecontrol group, especially the high dose group and middle dose group,in which higher dose gave stronger effects on the level of the cholesterol.No significant effect on the triglycerides was found.The reasons why the sliver anchovy-fermentation product had thefunction of reducing the plasma lipid lever might due to the total effects of these functional factors, such as polyunsaturated fatty acids, lecithin,free amino acids and the alcohol deposition peptide.