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猪心和猪主动脉中的生物活性化合物可能改善人类心血管疾病。

Bioactive Compounds of Porcine Hearts and Aortas May Improve Cardiovascular Disorders in Humans.

机构信息

V. M. Gorbatov Federal Research Center for Food Systems of RAS, Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, Talalikhina St. 26, Moscow 109316, Russia.

Federal Research Center of Nutrition, Biotechnology and Food Safety, Department of Cardiovascular Pathology, Kashirskoe Sh. 21, Moscow 115446, Russia.

出版信息

Int J Environ Res Public Health. 2021 Jul 8;18(14):7330. doi: 10.3390/ijerph18147330.

DOI:10.3390/ijerph18147330
PMID:34299780
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8307898/
Abstract

Functional foods promote health benefits in human metabolism, with bioactive compounds acting as therapeutic agents. The aim was to investigate the biological effects of a pâté made of pork hearts and aortas, minced, sterilised and packed in tins. Adults (61-66 years old) with a body mass index of 26.4-60.7 kg/m (n = 36) were randomly divided into two groups: one group consumed a low-calorie diet (LCD), while the other consumed an LCD with the developed meat product (MP) for 28-30 days. Serum biochemical parameters, anthropometry and blood pressure were measured. Consumption of an LCD + MP by experimental group participants helped to maintain reduced cholesterol levels. The difference in total cholesterol was significantly different ( = 0.018) from that of the control group, mainly due to the difference in low-density lipoprotein cholesterol ( = 0.005). Six peptides with potential cholesterol-binding properties and four peptides with potential antioxidant activity were identified in the MP, while elevation of the content of two peptides with potential angiotensin-converting enzyme-inhibitory activity was detected in patients' plasma. Intervention with the MP can be considered as a supportive therapy to the main treatment for medical cardiovascular diseases due to a positive effect on serum cholesterol.

摘要

功能性食品促进人体新陈代谢的健康益处,其中生物活性化合物可作为治疗剂。目的是研究一种由猪心和主动脉制成的肉酱的生物学效应,这些材料被切碎、消毒并装在罐头中。61-66 岁、体重指数为 26.4-60.7kg/m²的成年人(n=36)被随机分为两组:一组食用低热量饮食(LCD),另一组则在食用 LCD 的同时摄入开发的肉类产品(MP),持续 28-30 天。测量血清生化参数、人体测量学和血压。实验组参与者食用 LCD+MP 有助于维持胆固醇水平降低。总胆固醇的差异具有统计学意义(=0.018),与对照组相比,主要是由于低密度脂蛋白胆固醇的差异(=0.005)。在 MP 中鉴定出 6 种具有潜在胆固醇结合特性的肽和 4 种具有潜在抗氧化活性的肽,而在患者血浆中检测到两种具有潜在血管紧张素转化酶抑制活性的肽的含量升高。由于对血清胆固醇有积极影响,因此可以考虑将 MP 作为对心血管疾病主要治疗的支持性治疗。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/858c/8307898/0534f98e3225/ijerph-18-07330-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/858c/8307898/0534f98e3225/ijerph-18-07330-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/858c/8307898/0534f98e3225/ijerph-18-07330-g001.jpg

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