Institute of Microbiology and Biochemistry, National Taiwan University, 1, Section 4, Roosevelt Road, Taipei, Taiwan, Republic of China.
J Agric Food Chem. 2009 Mar 11;57(5):2065-71. doi: 10.1021/jf802936c.
In this study, the milk-soymilk and milk-soymilk supplemented with Momordica charantia , a common oriental vegetable possessing medicinal activities, were fermented by lactic bacteria. The objective of this study was to investigate the effects of milk-soymilk and fermented milk-soymilk with or without M. charantia on atherosclerosis in hyperlipidemic hamsters. Fermented 25% milk and 75% soymilk combinations, supplemented with 1% M. charantia solution, can improve the acceptability of the fermented beverage. A total of 72 male Golden Syrian hamsters were divided into 9 groups (n = 8/group), and experimental diets were provided with a normal diet for the normal group and a high-cholesterol diet for others. The milk-soymilk and fermented milk-soymilk with or without M. charantia were administrated for 8 weeks. The milk-soymilk and fermented milk-soymilk with and without M. charantia were able to significantly decrease (p < 0.05) the serum cholesterol and the atherosclerotic plaque in aorta based on the comparison to the high-cholesterol diet (H) group. The groups on fermented milk-soymilk by Lactobacillus plantarum NTU 102 with or without M. charantia could significantly decrease (p < 0.05) the ratio of low-density lipoprotein cholesterol (LDL-C) to high-density lipoprotein cholesterol (HDL-C). The femented milk-soymilk by Lactobacillus paracasei subsp. paracasei NTU 101 supplemented with M. charantia had an anti-atherosclerotic activity by increasing superoxide dismutase (SOD) and total antioxidant status (TAS) activity of the blood and relieving the degree of thiobarbituric acid reactive substances (TBARS) compared to the other treatments. It is concluded that the milk-soymilk and the fermented milk-soymilk supplemented with or without M. charantia by L. paracasei subsp. paracasei NTU 101 are effective in preventing and retarding the hyperlipidemia-induced oxidative stress and atherosclerosis.
在这项研究中，牛奶-豆浆和牛奶-豆浆中添加了苦瓜，苦瓜是一种具有药用活性的常见东方蔬菜，由乳酸菌发酵。本研究的目的是研究牛奶-豆浆和添加或不添加苦瓜的发酵牛奶-豆浆对高脂血症仓鼠动脉粥样硬化的影响。添加 1%苦瓜溶液的发酵 25%牛奶和 75%豆浆组合可以提高发酵饮料的可接受性。共有 72 只雄性金色叙利亚仓鼠分为 9 组（每组 8 只），实验饮食提供正常饮食作为正常组，其他为高胆固醇饮食。牛奶-豆浆和添加或不添加苦瓜的发酵牛奶-豆浆喂养 8 周。与高胆固醇饮食（H）组相比，牛奶-豆浆和添加或不添加苦瓜的发酵牛奶-豆浆均能显著降低（p < 0.05）血清胆固醇和主动脉粥样硬化斑块。添加或不添加苦瓜的植物乳杆菌 NTU 102发酵牛奶-豆浆组和添加或不添加苦瓜的副干酪乳杆菌亚种发酵牛奶-豆浆组能显著降低（p < 0.05）低密度脂蛋白胆固醇（LDL-C）与高密度脂蛋白胆固醇（HDL-C）的比值。添加苦瓜的副干酪乳杆菌亚种发酵牛奶-豆浆组能增加血液中超氧化物歧化酶（SOD）和总抗氧化状态（TAS）的活性，减轻硫代巴比妥酸反应物（TBARS）的程度，具有抗动脉粥样硬化活性与其他处理相比。综上所述，牛奶-豆浆和添加或不添加副干酪乳杆菌亚种发酵牛奶-豆浆的牛奶-豆浆通过副干酪乳杆菌亚种 NTU 101 能有效预防和延缓高脂血症引起的氧化应激和动脉粥样硬化。
