Open AccessHypolipidemic Effects of Polysaccharides from Fermented Seaweed
Author(s) -
Zhongjian Wang,
Yue Su,
Kunlun Li,
Zhicong Lin,
Xinli Liu
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/612/2/022070
Subject(s) - polysaccharide , lactobacillus plantarum , hyperlipidemia , fermentation , food science , yeast , lactobacillus , algae , biology , chemistry , biochemistry , bacteria , botany , lactic acid , endocrinology , genetics , diabetes mellitus
To study the hypolipidemic effect of a fermented seaweed polysaccharide on experimental hyperlipidemic mice for Conducted a series of work. Algal polysaccharides can alleviate hyperlipidemia and decrease risks of atherosclerosis and cardiovascular diseases. This study aimed to investigate effects of algal polysaccharides fermented by Yeast and Lactobacillus plantarum on hematic fat level of mice fed with high fat diet. Forty mice were randomly assigned to four groups: normal control group (NC), high-fat control group (HFC), high concentration of seaweed polysaccharide (HSP), low concentration of seaweed polysaccharide (LSP), respectively. The NC group was fed with the basic diet, while the other groups were fed with high-fat diet. After the experimenta period (4W), mice were sacrificed by decapitation. Results demonstrated that fermented algal polysaccharides could regulate lipid levels, the increase in HDL-c and decrease in TG, TC and LDL-c. In conclusion, algal polysaccharides fermented by Yeast and Lactobacillus plantarum may has effect of hypolipidemic.