摘要
目的:通过低营养小鼠模型结合食品BDI-GS体系综合评价普通马铃薯的营养及健康效应。方法:以生长期健康ICR小鼠为研究对象,分设有玉米饲料对照组,以及混有10%、20%和40%马铃薯的玉米饲料实验组。喂养10 d后处死解剖,统计9项脏器组织质量、系数及其BDI和GS值,并测定血清生化指标。结果:3个剂量马铃薯的营养健康效应表现均不佳,对主要脏器组织指标的质量及系数BDI值多低于1.0的基本值,且与对照组比较中剂量组多具有统计学显著性差异(*P<0.05及**P<0.01);特别是马铃薯在脾脏和性腺营养和健康方面表现较差,3个剂量组BDI值均明显低于1.0。同时,3个剂量马铃薯的连续摄取均可以显著升高机体血糖水平(*P<0.05及**P<0.01),而对血脂影响不大。但是,其可提升转氨酶而对肝脏功能存在一定的不利影响。结论:表明马铃薯对机体脏器组织的综合营养健康效应不佳而符合其蔬菜品种的特性,单独连续摄取存在一定的脏器组织方面的不利影响。作为主粮应用只可部分或临时替代米面,更适合掺和到面粉及米粉中食用。
Objective： The current study on nutritional and healthy effects of common potato were evaluated by using low-nutritional mice model combined established novel BDI-GS evaluation system. Method： The healthy ICR mice during growth were selected in the study,control mice were fed single maize diets and treated mice fed with maize blending diets of 10%, 20% and 40% potato, respectively. Fed for 10 days in total, and performed statistically analyses for mass and index of 9 organs and tissues, and their BDI and GS values. Serum biochemical indicators were analyzed. Results： All three doses of potato intake were not of nice nutritional and healthy effects, and mainly express in the BDI values for main organs or tissues were all below 1.0 basic value, and main indicators in middle dose were of significant differences in statistics by compared with control mice（＊P〈0.05, ＊＊P〈0.01）. Especially expressed worse nutritional and healthy effects for spleen and spermary, all BDI values for three doses were below 1.0 obviously. Meanwhile, potato intake in three doses could raise blood glucose level of organism obviously（＊P〈0.05, ＊＊P〈0.01）, but blood lipid levels were not affected. Whereas, it could ascend transaminase and possessed certain adverse effect on liver function. Conclusions： The current study manifests that potato is not of nice nutritional and healthy effects on the body＇s organs and tissues, and herein conform to its characteristics of the vegetable variety. If continuous intake alone is of certain the negative impact for organs and tissues. As a staple food application can only be partial or temporary substituted rice and wheat flour, more suitable for mixing with wheat and rice flour.
作者
贾艺悦
牟感恩
龙伟
周晓靓
吴红英
沈秀
周则卫
JIA Yi-yue;MU Gan-en;LONG Wei;ZHOU Xiao-liang;WU Hong-ying;SHEN Xiu;ZHOU Ze-wei(Institute of Radiation Medicine,Chinese Academy of Medical Sciences ＆ Peking Union Medical College,Tianjin 300192)
出处
《食品科技》
CAS
北大核心
2018年第7期169-174,共6页
Food Science and Technology
关键词
马铃薯
营养
健康
功效评价
主粮
potato
nutrition
health
functional evaluation
staple food grain
