食品科学 ›› 2003, Vol. 24 ›› Issue (1): 118-121.

• 营养卫生 • 上一篇    下一篇

甘薯糖蛋白的分离、纯化及其降血脂功能

 李亚娜, 赵谋明, 彭志英, 阚建全, 陈宗道   

  1. 华南理工大学食品与生物工程学院,西南农业大学食品学院
  • 出版日期:2003-01-15 发布日期:2011-12-13

Study on Isolation and Purification of SPG and Its Antilipemic Function in Wister Experiment

 LI  Ya-Na, ZHAO  Mou-Ming, PENG  Zhi-Ying, HAN  Jian-Quan, CHEN  Zong-Dao   

  • Online:2003-01-15 Published:2011-12-13

摘要: 对甘薯糖蛋白进行了分离和纯化,并研究了甘薯糖蛋白的降血脂功能。结果表明,甘薯糖蛋白显著降低血清胆固醇的效应,主要表现在升高高密度脂蛋白胆固醇(HDL-C),而对低密度脂蛋白胆固醇(LDL-C)有降低作用。同时,与高脂组比较,甘薯糖蛋白对肝脏胆固醇含量的升高也具有明显的抑制作用(p<0.05)。

关键词: 甘薯糖蛋白, 分离, 纯化, 降血脂功能

Abstract: The paperstudiedonthe isolationan dpurificationofsweetphotatoglycoprotein(SPG)fromthe cultivar-Beijing 2and its antilipemic function.The results indicated:SerumTC(triglyceride)contents of hyperlipi-demia rats significantly decreased when SPGwas used.The effects were sh owed in increment of HDL -Cand re-ductionofLDL -C.Meanwhile,SPGevidently inhibitedthe cholesterolcontentofliver as comparedwithcontr ol(p<0.05).

Key words: SPG, isolation, purification, antilipemic function