| Objective:Overall description of the minerals(calcium,magnesi um,sodium,potassium),organic acids(lactic acid,acetic acid and citric acid),volatile components(limonene,citraldehyde,pinene,ethyl linolate,ethyl linoleat e,etc.),functional components(lycopene and capsaicin),nitrite and other harmf ul substances in Kaili fermented sour soup;Through the establishment of hyper lipidemia rat model,the effect of Kaili fermented sour soup on the regulation of blood lipid in rats was observed,and its mechanism was preliminarily discu ssed,which provided theoretical basis for the further study of Kaili fermented sour soup.Methods:According to the method of stratified sampling,Kaili ferm ented sour soup samples were collected from factories and workshops within th e scope of geographical indications of China,that is,nine samples were collect ed from three batches of different products of three manufacturers,and eight s amples were collected from each of the four regions,totaling 17 samples.The determination of minerals,nitrites and organic acids was in accordance with th e national standards.The volatile components were determined by gas chromat ography and the functional components were determined by high performance l iquid chromatography.By high fat feed hyperlipidemia rats model was construct ed,model is divided into prevention group and model group treatment,preventi on of model group is divided into four groups,negative control,the control gr oup ?,high fat,low dose and high fat high dose,red sour soup lavage low dos e of 4 g/kg,lavage high doses of 8 g/kg;And treatment model group is divid ed into 5 groups,? negative control,the control group,positive control,low d ose group and high dose group,positive control for fat with aqueous solution,lavage dose of 75 mg/kg,red sour soup lavage low dose of 4 g/kg,lavage hi gh doses of 8 g/kg.Enzyme linked immunosorben tassay(ELISA)was used to determine serum il-6 and TNF-.Real-time PCR and Western blot were used todetect AMPK(amp-activated protein kinase),SREBP-1c(transcriptional factor sterol regulatory Element binding protein 1c),ACC(acetyl-coa carboxylase)an d FAS(Fatty acid)in liver tissues Image processing system was used to perfo rm relative quantitative analysis of the results.Results:Kaili fermented sour sou p contains more calcium,magnesium,potassium and other minerals,of which t he content of nitrite is 1.7mg/kg,lower than the local standard of 5mg/kg.In addition,the lactic acid content(35.4mg/kg)in the workshop products was abo ut 2.1 times that of the factory products(17.0mg/kg)(P>0.05),but the content of acetic acid and citric acid in the factory products was higher than that in the workshop products(P<0.01).The contents of limonene,limonaldehyde and ethyl linolenic acid were different,among which the contents of limonene,lim onaldehyde and-pinene in the factory products were 42 times,41 times and 96 times higher than those in the workshop products,and the contents of lycop ene and capsaicin in the red acid soup of the factory products reached 150.5 g/g and 70.6 g/g respectively.Prevention of model group,according to the resul ts of animal experiments compared with the control group,Kaili fermented sou r soup rats weight in intervention group were decreased(P<0.01),while the fe rmented sour soup intervention can reduce rats serum TG(P<0.01)and TC(P<0.05)levels,increase serum HDL-C rats(P<0.01),decreased the serum IL-6 and TNF alpha secretion(P<0.05).In AMPK/srebp-1c pathway,except AMPK,the mRNA expression levels of other target genes were significantly different fro m those of the control group,and the protein expression of each target gene was consistent with its mRNA expression trend.Adjuvant treatment of model g roup,according to the results of animal experiments Kaili fermented sour soup for still has already formed hyperlipidemia rats weight regulation,Kaili ferme nted sour soup intervention group and positive control group were reduced the weight of rats(P<0.05),fasting blood glucose of rats in control ? average 14.42mmol/L,serum TG,TC and HDL-C average reached 1.23mmol/L,2.52mmol/L and 1.03mmol/L,The levels of fasting blood glucose,serum TG and serum TC in each group of rats after intervention with Kaili fermented sour soup andlipitor solution were all decreased to varying degrees,and the levels of serum HDL-c were all increased.Long-term high-fat diet aggravated the inflammator y response in rats,greatly increased the serum interleukin-6 and tumor necrosis factor concentrations in rats,and resulted in a large number of foam cells im mersed in the aortic media of rats,resulting in the generation of lipid streaks.In the AMPK/srebp-1c pathway,after long-term high-fat diet,the expression of AMPK was inhibited,and the mRNA expression levels of other target genes were different from those of the control group,the difference was statistically significant,and the protein expression of each target gene was basically consist ent with its mRNA expression trend.Conclusion:(1)Kaili fermented sour soup is rich in calcium,magnesium and other minerals;(2)fermentation characteris tics are mainly lactic acid fermentation(3)Kaili fermented sour soup is rich i n lycopene and capsaicin;(4)Kaili fermented sour soup has the effect of redu cing blood triglycerides,blood cholesterol and raising high-density lipoprotein.(5)Kaili fermented sour soup can enhance the activity of AMPK,further dow n-regulate the expressions of srebp-1c,ACC and FAS,and play a role in regul ating blood lipid metabolism.Therefore,Kaili fermented sour soup is a kind of health food which can regulate the disorder of blood lipid metabolism. |
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