关键词: 细菌纤维素, 减肥功能, 细菌纤维素酸奶, 品质评价, 减肥功能验证

Abstract:

This study was designed to examine the weight-reducing effect of bacterial cellulose (BC) in mice. For this
purpose, mouse models of obesity were created and administered by gavage with BC at high, medium and low doses of 500,
417 mg/kg and 333 mg/kg, respectively, once a day for 2 continuous weeks. After the end of the administration period, blood
samples from all mouse were taken for analysis of blood lipid indexes. Important process parameters for producing BC
supplemented yorghurt were established through sensory evaluation and texture analysis. The results indicated that the highdose
and medium-dose BC groups as well as the positive control group exhibited a significant weight-reducing effect in mice
with nutritional obesity (P ＜ 0.01). The levels of serum TG, TC, and LDL significantly declined in all mice that fed BC,
regardless of dose (P ＜ 0.05), whereas the level of serum HDL-C significantly rose. The addition of 3% BC with an average
particle size of 0.1 cm and 7% white sugar to milk (both proportions relative to he mass of milk) gave rise to remarkably
improved flexibility and cohesiveness of yogurt. Yogurt products supplemented with each dose of BC were proved to have
an obvious weight-reducing function in alimentary obesity mice. In all, we conclude from the current research that both BC
and BC supplemented yogurt have significant weight reducing effects in alimentary obesity mice. Furthermore, the quality
of yogurt can be well improved by BC addition.

Key words: bacterial cellulose, weight loss, BC yogurt, quality evaluation, weight loss evaluation