真菌蛋白对血脂的影响。

Effect of mycoprotein on blood lipids.

作者信息

Turnbull W H, Leeds A R, Edwards G D

机构信息

Department of Food and Nutritional Sciences, King's College London, University of London, UK.

出版信息

Am J Clin Nutr. 1990 Oct;52(4):646-50. doi: 10.1093/ajcn/52.4.646.

DOI:10.1093/ajcn/52.4.646

PMID:2169701

Abstract

This metabolic study was designed to investigate the effects of mycoprotein on blood lipids. Mycoprotein is a food produced by continuous fermentation of Fusarium graminearum (Schwabe) on a carbohydrate substrate. Two groups of subjects with slightly raised cholesterol concentrations took part in the 3-wk study. The experimental group was fed mycoprotein in place of meat and the control diet contained meat. There was no change in plasma cholesterol in the control group but there was a 13% reduction in the mycoprotein group. Low-density lipoprotein (LDL) increased in the control group by 12% and decreased by 9% in the mycoprotein group. High-density lipoprotein (HDL) decreased by 11% in the control group but increased by 12% in the mycoprotein group. In each case the group ANOVA differences between variables were statistically significant. It is clear from these results that lipid variables are advantageously altered by mycoprotein consumption.

摘要

这项代谢研究旨在调查真菌蛋白对血脂的影响。真菌蛋白是禾谷镰刀菌（施瓦贝）在碳水化合物底物上连续发酵产生的一种食物。两组胆固醇浓度略有升高的受试者参与了这项为期3周的研究。实验组食用真菌蛋白以替代肉类，而对照组饮食包含肉类。对照组血浆胆固醇没有变化，但真菌蛋白组降低了13%。对照组低密度脂蛋白（LDL）增加了12%，而真菌蛋白组降低了9%。对照组高密度脂蛋白（HDL）降低了11%，而真菌蛋白组增加了12%。在每种情况下，变量之间的组方差分析差异均具有统计学意义。从这些结果可以清楚地看出，食用真菌蛋白有利于改变血脂变量。