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Study Auricularia Auricular Polysaccharides Lowering Function And Auricularia Auricular Lowering Biscuit

Posted on:2017-01-05Degree:MasterType:Thesis
Country:ChinaCandidate:S Y LuanFull Text:PDF
GTID:2271330491451966Subject:Food Science
Abstract/Summary:PDF Full Text Request
Auricularia auricular has a high content of crude protein,amino acids,carbohydrates and calcium,phosphorus,iron and other mineral elements needed by the body.The main active ingredient polysaccharide has the fuctions of lowering blood pressure,lowering blood sugar, reduce blood viscosity,anti-diabetic,anti-aging,anti-radiation and a variety of physiological functions.In this paper, Auricularia auricular polysaccharides as the main object of study,mice fed with high fat diet and fed with AAP,then measures lipid metabolism key enzyme, researchs AAP possible lowering mechanism. Auricularia auricular is used as the main raw material to make biscuit with low fat,salt and sugar.The specific results are as follows1.Mice fed with high fat diet, with low, medium and high doses of J and JC intervention.Animal experiments show that.AAP can reduce the consumption of high fat diet mouse body weight,liver index, Lee’s indices,and the effect is more significant(P<0.05).High dose group is better than JC dose group.To 8 weeks of the experiment, the effect is more significant(P<0.05),almost unchanged from the first 8 weeks and 12 weeks.2.In lowering blood pressure function,TC and TG decrease significantly.In the first four weeks only JC group effect is obvious(P<0.05),to 8 weeks when compared with the experimental groups was significant(P<0.05),JC group is more obvious(P<0.01).Two kinds of Auricularia auricular polysaccharides can improve HDL-C content, J of high,JC of middle and high groups reached significant effect when 8weeks.J and JC groups may reduce the body content of LDL-C.J, JC of middle and high groups increase LCAT in mice, the effect is significant(P<0.05).Continued to give Auricularia auricular polysaccharides content continued to increase and accelerate the cholesterol metabolism in mice.HMG-CoA levels continue to drop,this can duce endogenous cholesterol production,JC is better than J.HSL is significantly higher than the high-fat group(P<0.05),accelerate catalytic adipose tissue triglycerides,8 weeks is the best.Two high-dose group polysaccharides can significantly reduce the content of mouse leptin(P<0.05).Insulin activity in vivo in mice reduces significantly,middle and high dose group are significantly and 8 weeks to reach optimal effect(P<0.05).Insulin lowering activity, glucose lowering rate of fatty acid synthesis, inhibit in vivo the increase of fatty acids.3.Study on Auricularia auricular powder pre-treatment conditions,the amount of the Auricularia auricular powder dosage,olive oil, xylitol,water,baking soda added seven single factor on AAP-quality biscuits,and select the olive oil,xylitol,water,baking soda to make response surface.The best formula isAuricularia auricular powder through 140 mesh screen, added in an amount of 35%,8% of oats,15.57% of olive oil,12.51% of xylitol dosage,69.60% of water,1.37% of baking soda.According to human daily recommended amount,add the Auricularia auricular polysaccharides, soybean dietary fiber and L-carnitine and formula, the amount of respectively 0.19%,10%,0.01%.Best Baking conditions are that above baking temperature is 160 ℃,under baking temperature is 170 ℃,baking time is 12min by orthogonal experiment.4.Low, medium and high doses of AAP biscuits instead of some feed,the mice daily food is ensured the same energy.Mice are measured body weight,Lee’s index,organ index,lipid and insulin levels.The results show that in the high dose group weighed less than high-fat group,high dose group significantly reduced in mice Lee’s index(P<0.05),experimental group’s liver index is lower than the fat group,AAP biscuits reduces TC significantly(P<0.05), Auricularia auricular lowering biscuits can reduce insulin levels in mice, higher dose,the better.
Keywords/Search Tags:Auricularia auricular polysaccharides, Lowering function, Functional food
PDF Full Text Request
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