Functional Food Laboratory, Faculty of Food Science and Technology, School of Food Science and Nutrition, University of Putra Malaysia, Serdang, Selangor, Malaysia.
J Med Food. 2010 Aug;13(4):792-800. doi: 10.1089/jmf.2008.1212.
This study was designed to investigate the comparative in vivo cardiovascular protective effects of red, green, and brown tropical seaweeds, namely, Kappaphycus alvarezii (or Eucheuma cottonii), Caulerpa lentillifera, and Sargassum polycystum, in rats fed on high-cholesterol/high-fat (HCF) diets. Male Sprague-Dawley rats (weighing 260-300 g) on the HCF diet had significantly increased body weight, plasma total cholesterol (TC), plasma low-density lipoprotein cholesterol (LDL-C), plasma triglycerides (TG), lipid peroxidation, and erythrocyte glutathione peroxidase (GSH-Px) and superoxide dismutase levels after 16 weeks. Supplementing 5% seaweeds to HCF diet significantly reduced plasma TC (-11.4% to -18.5%), LDL-C (-22% to -49.3%), and TG (-33.7% to -36.1%) levels and significantly increased HDL-C levels (16.3-55%). Among the seaweeds, S. polycystum showed the best anti-obesity and blood GSH-Px properties, K. alvarezii showed the best antihyperlipemic and in vivo antioxidation effects, and C. lentillifera was most effective at reducing plasma TC. All seaweeds significantly reduced body weight gain, erythrocyte GSH-Px, and plasma lipid peroxidation of HCF diet rats towards the values of normal rats.
本研究旨在探讨红、绿、棕三种热带海藻（即麒麟菜或角叉菜、卡帕藻和羊栖菜）在高胆固醇/高脂肪（HCF）饮食喂养大鼠体内的心血管保护作用。雄性 Sprague-Dawley 大鼠（体重 260-300g）在 HCF 饮食下 16 周后体重、血浆总胆固醇（TC）、血浆低密度脂蛋白胆固醇（LDL-C）、血浆甘油三酯（TG）、脂质过氧化和红细胞谷胱甘肽过氧化物酶（GSH-Px）及超氧化物歧化酶水平显著升高。在 HCF 饮食中添加 5%的海藻可显著降低血浆 TC（-11.4%至-18.5%）、LDL-C（-22%至-49.3%）和 TG（-33.7%至-36.1%）水平，并显著提高 HDL-C 水平（16.3-55%）。在这些海藻中，羊栖菜具有最佳的抗肥胖和血液 GSH-Px 特性，麒麟菜具有最佳的抗高脂血症和体内抗氧化作用，卡帕藻在降低血浆 TC 方面最为有效。所有海藻均能显著降低 HCF 饮食大鼠的体重增加、红细胞 GSH-Px 和血浆脂质过氧化水平，使其向正常大鼠的水平靠拢。
