Tanaka K, Sakai T, Ikeda I, Imaizumi K, Sugano M
Laboratory of Nutrition, Nagasaki Prefectural Women's Junior College, Japan.
Biosci Biotechnol Biochem. 1998 Jul;62(7):1369-75. doi: 10.1271/bbb.62.1369.
The effects of three seafoods, shrimp, squid and octopus, on lipid metabolism were investigated in mice fed on 0.1% and 1.0% cholesterol-supplemented diets in the first experiment. One of each of these seafoods and casein were added to the basal diet at levels of 15% and 5%, respectively, as proteins. Casein served as the sole protein source of the control diet. The serum cholesterol concentration was significantly lower in the mice fed on shrimp and squid in the 0.1% cholesterol diet and on any seafood in the 1.0% cholesterol diet when compared with that in the mice fed on the control diet. The liver cholesterol concentration was significantly lower in all seafood groups given the 0.1% cholesterol diet, and in the squid and octopus groups given the 1.0% cholesterol diet. In the second experiment, the effect of these seafoods on lipid metabolism was compared with that of their defatted products in mice fed on a 0.2% cholesterol diet. Defatting resulted in an increase in the serum cholesterol and triglyceride levels in the shrimp and squid groups. The hepatic cholesterol concentration in all the seafood groups was significantly lower than that in the control group, and defatting did not influence the liver cholesterol concentration. Fecal total steroid excretion was higher in all the seafood groups when compared with that in the control group, and was not modified by the removal of fats. Thus, shrimp, squid and octopus exerted hypolipidemic activity; the serum cholesterol-lowering activity of shrimp and squid was attributed to their lipid fraction, whereas the non-lipid fraction of shrimp, squid and octopus contributed to a reduction of hepatic cholesterol and an increase of fecal steroid excretion.
在第一个实验中，研究了虾、鱿鱼和章鱼这三种海产品对喂食0.1%和1.0%胆固醇补充饮食的小鼠脂质代谢的影响。这些海产品和酪蛋白分别以15%和5%的水平作为蛋白质添加到基础饮食中。酪蛋白作为对照饮食的唯一蛋白质来源。与喂食对照饮食的小鼠相比，喂食0.1%胆固醇饮食的小鼠中，食用虾和鱿鱼的小鼠血清胆固醇浓度显著降低；喂食1.0%胆固醇饮食的小鼠中，食用任何海产品的小鼠血清胆固醇浓度也显著降低。喂食0.1%胆固醇饮食的所有海产品组肝脏胆固醇浓度显著降低，喂食1.0%胆固醇饮食的鱿鱼和章鱼组肝脏胆固醇浓度也显著降低。在第二个实验中，将这些海产品对脂质代谢的影响与其脱脂产品对喂食0.2%胆固醇饮食的小鼠脂质代谢的影响进行了比较。脱脂导致虾和鱿鱼组血清胆固醇和甘油三酯水平升高。所有海产品组的肝脏胆固醇浓度均显著低于对照组，脱脂对肝脏胆固醇浓度没有影响。与对照组相比，所有海产品组的粪便总类固醇排泄量更高，且去除脂肪并未改变这一情况。因此，虾、鱿鱼和章鱼具有降血脂活性；虾和鱿鱼的血清胆固醇降低活性归因于其脂质部分，而虾、鱿鱼和章鱼的非脂质部分有助于降低肝脏胆固醇和增加粪便类固醇排泄。
