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首页> 外文期刊>Food Science & Nutrition >Boiled, sprouted, and raw cowpea‐incorporated diets modulate high‐fat diet‐induced hypercholesterolemia in rats
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Boiled, sprouted, and raw cowpea‐incorporated diets modulate high‐fat diet‐induced hypercholesterolemia in rats

机译：水煮，发芽和未加工的掺入cow豆的饮食可调节高脂饮食诱发的大鼠高胆固醇血症

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This study was carried out to investigate the effect of processed (boiled and sprouted) cowpea‐incorporated experimental diets on serum cholesterol and serum antioxidant capacity in high‐fat diet (HFD)‐fed Wistar rats. Seven weeks old male Wistar rats were fed 20% fat as a control (CD), for comparison with 20% fat‐enriched diets containing 20% whole raw cowpea diets (Bombay Raw Diet; BRD and MI35 Raw Diet; MRD), boiled cowpea diets (Bombay Boiled Diet; BBD and MI35 Boiled Diet; MBD) and sprouted cowpea diet (Bombay Sprouted Diet; BSD) for 6?weeks. The increase in serum total cholesterol as a result of high‐fat diet was significantly countered by boiled and raw cowpea‐incorporated diet‐fed rats. Increased serum non‐HDL‐C level caused by HFD was significantly ( p? ? 0.05) countered by raw, boiled, and sprouted cowpeas, while HDL–C was increased by raw MI and boiled Bombay incorporated diets. Boiling has improved the hypocholesterolemic ability of Bombay cowpea and BBD has significantly ( p? ? 0.05) modulated serum HDL‐C level and liver weight in rats. These findings were supported significantly high soluble fiber content in processed cowpea powder than that in raw cowpea powder. The decrease in serum antioxidant activity as a result of HFD was significantly countered by BRD. Processing has reduced the antioxidant activity in cowpeas and serum antioxidant activity in rats. Cecal lactobacilli population was significantly high in all cowpea diet‐fed groups compared to control. Modulated serum cholesterol level in cowpea diet‐fed rats was accompanied by dietary fiber composition, antioxidant activity in cowpeas and fecal weight, cecal weight and cecal lactobacilli population in rats compared to control. Both processed and raw cowpea‐incorporated diets have modulated HFD‐induced hypercholesterolemia by modulating serum antioxidative capacity, cholesterol metabolism, and cecal fermentation.
机译：这项研究旨在研究掺入of豆（煮熟和发芽）的实验饮食对高脂饮食（HFD）喂养的Wistar大鼠血清胆固醇和血清抗氧化能力的影响。七周大的雄性Wistar大鼠以20％的脂肪作为对照（CD），与含有20％的整个raw豆原始饮食（Bombay Raw Diet; BRD和MI35 Raw Diet; MRD）的20％富含脂肪的饮食（煮沸的pea豆）进行比较饮食（Bombay水煮饮食; BBD和MI35水煮饮食; MBD）和发芽的cow豆饮食（Bombay发芽饮食; BSD）持续6周。高脂饮食导致的血清总胆固醇的增加被煮熟的和未掺入cow豆的饮食喂养的大鼠明显地抵消了。生，煮熟和发芽的cow豆对HFD引起的血清非HDL-C水平的显着提高（p？<？0.05），而原料MI和煮熟的孟买饮食降低了HDL-C。煮沸可以改善孟买cow豆的降胆固醇能力，而BBD可以显着（p 0.05）调节大鼠的血清HDL-C水平和肝脏重量。这些发现支持了加工后的cow豆粉中的可溶性纤维含量明显高于未加工的cow豆粉中的可溶性纤维含量。 BRD可显着抵消因HFD引起的血清抗氧化剂活性下降。加工降低了cow豆的抗氧化活性和大鼠的血清抗氧化活性。与对照组相比，所有cow豆饮食喂养组的盲肠乳酸菌数量均显着较高。与对照组相比，cow豆饮食喂养的大鼠的血清胆固醇水平调节伴随着膳食纤维组成，antioxidant豆的抗氧化活性以及大鼠的粪便重量，盲肠重量和盲肠乳酸杆菌种群。加工和结合raw豆的饮食均通过调节血清抗氧化能力，胆固醇代谢和盲肠发酵来调节HFD诱导的高胆固醇血症。

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