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首页> 外文期刊>日本水産学会誌 >Effect of feeding heat-induced fish meat gel manufactured with sodium citrate on blood pressure and lipid levels in rats
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Effect of feeding heat-induced fish meat gel manufactured with sodium citrate on blood pressure and lipid levels in rats

机译:大鼠血压和脂质水平喂养热诱导的鱼肉凝胶的疗效。大鼠血压和脂质水平的影响

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摘要

We have developed a new type of heat-induced fish meat gel with sodium citrate instead of sodium chloride. The effects of this new heat-induced fish meat gel on blood pressure and lipid concentrations were investigated in rats. The new type and general type of lyophilized heat-induced fish meat gels were added to control diets prepared from the AIN-76 diet, as replacements for 10% of the sucrose component. Feeding the new heat-induced fish meat gel resulted in significantly lower systolic and diastolic pressures when compared to the general heat-induced fish meat gel in spontaneous hypertensive rats. The new heat-induced fish meat gel as well as general heat-induced fish meat gel induced the reduction of serum cholesterol and liver triglyceride concentrations in SD rats. The reduction of hepatic triglyceride level might be due to lower lipogenic enzyme activities in liver. These results suggest that heat-induced fish meat gel manufactured with sodium citrate would suppress the increment of blood pressure and improve lipid metabolism.
机译:我们开发了一种新型的热诱导的鱼肉凝胶,柠檬酸钠代替氯化钠。在大鼠中研究了这种新的热诱导的鱼肉凝胶对血压和脂质浓度的影响。添加了新型和一般类型的冻干热诱导的鱼肉凝胶,以控制由AIN-76饮食制备的饮食,作为10%的蔗糖组分的替代品。与在自发性高血压大鼠中的一般热诱导的鱼肉凝胶相比,喂养新的热诱导的鱼肉凝胶导致的收缩压和舒张压显着降低。新的热诱导的鱼肉凝胶以及一般热诱导的鱼肉凝胶诱导SD大鼠血清胆固醇和肝甘油三酯浓度的减少。肝甘油三酯水平的降低可能是由于肝脏中较低的脂质酶活性。这些结果表明,用柠檬酸钠制造的热诱导的鱼肉凝胶将抑制血压的增量,改善脂质代谢。

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