Effect of Modified Konjac Glucomannan on Lipid Metabolism and Related Gene Expression of Schizothorax prenanti

doi:10.3969/j.issn.1673-1689.2018.07.014

Home > Archive>Volume 37, Issue 7, 2018 >758-763. DOI:10.3969/j.issn.1673-1689.2018.07.014

Effect of Modified Konjac Glucomannan on Lipid Metabolism and Related Gene Expression of Schizothorax prenanti
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                        10.3969/j.issn.1673-1689.2018.07.014
                    
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To study the effect of two modified konjac glucomannan on the growth performance，the liver based ingredients，serum biochemical indicators and lipid metabolism-related gene expression of Schizothorax prenanti. Schizothorax prenanti serum high-density lipoprotein cholesterol（HDL-C），low-density lipoprotein cholesterol（LDL-C），total cholesterol（T-CHO） and triglyceride（TG） were determined based on enzyme-linked immunosorbent assay（ELISA）.The number of lipoprotein lipase（lpl），hepatic lipase（hl） and fatty acid synthetase（fas） in the liver were quantified by real-time quantitative PCR. The results showed as follows：modified konjac glucomannan type，adding dose and the interaction level had no significant influence on Schizothorax prenanti growth，grossness degree. In konjac glucomannan sulfate（OKGMS） modification conditions，with the increase of adding dose liver fat，serum LDL - C and T - CHO and TG content decreased significantly，when adding 1.6% OKGMS reached the lowest；In Acid oxidation of konjac glucomannan（AOKGM），with the increase of adding dose serum LDL - C，T - CHO and TG content is increased after lower first，when adding 0.8% AOKGM reached the lowest，all groups significant differences with the control group. Compared with the basic group，adding 1.6% OKGMS，0.8% AOKGM significantly increase serum HDL-C level，liver LPL mRNA expression quantity increased by 7.7 and 2.7 times respectively.

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LV Zhenzhen, WU Yinglong, HE Mei, YAN Qiuping, CHEN Mingrui, FENG Limei, ZHAO Jiaqi, WANG Bingying. Effect of Modified Konjac Glucomannan on Lipid Metabolism and Related Gene Expression of Schizothorax prenanti[J]. Journal of Food Science and Biotechnology,2018,37(7):758-763.
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Online: September 28,2018

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