CAJ | 학술논문

利用红曲霉(Monascus anka)、黑木耳(Auricularia auricular)、紫芝(Ganoderma japonicrn)3种真菌对新鲜米糠进行固态发酵，并对发酵产物的降血脂功能进行研究．结果表明：黑木耳和红曲霉在米糠上长势良好，且由两者发酵过的米糠脂肪含量显著降低，碳水化合物显著增高．高脂小鼠饲喂实验表明：与新鲜米糠相比，黑木耳发酵米糠和红曲霉发酵米糠均能够显著降低高脂小鼠的体质量和肝脏指数；饲喂黑木耳发酵米糠的高脂小鼠血清中总胆固醇(TC)、甘油三酯(TG)和低密度脂蛋白胆固醇(LDL-C)的含量分别降低了28.84%、37.33%和56.19%，差异显著(P＜0.01)，高密度脂蛋白胆固醇(HDL-C)含量变化无显著差异．小鼠肝组织HE染色结果表明，黑木耳发酵米糠能有效减轻高脂小鼠肝组织损伤程度．
이용홍곡매(Monascus anka)、흑목이(Auricularia auricular)、자지(Ganoderma japonicrn)3충진균대신선미강진행고태발효，병대발효산물적강혈지공능진행연구．결과표명：흑목이화홍곡매재미강상장세량호，차유량자발효과적미강지방함량현저강저，탄수화합물현저증고．고지소서사위실험표명：여신선미강상비，흑목이발효미강화홍곡매발효미강균능구현저강저고지소서적체질량화간장지수；사위흑목이발효미강적고지소서혈청중총담고순(TC)、감유삼지(TG)화저밀도지단백담고순(LDL-C)적함량분별강저료28.84%、37.33%화56.19%，차이현저(P＜0.01)，고밀도지단백담고순(HDL-C)함량변화무현저차이．소서간조직HE염색결과표명，흑목이발효미강능유효감경고지소서간조직손상정도．
Solid state fresh rice bran was fermented with Monascus anka,Auricularia auricular and Ganoderma japonicrn respectively,and the effect of the fermentation products on reducing blood lipid was researched into. The results showed that Monascus anka and Auricularia auricular grew well on rice bran,and the oil content in the rice bran fermented by these two funguses decreased obviously,while carbohydrate content increased significantly. The blood lipid lowering properties of rice bran fermented with Monascus anka and Auricularia auricular were studied in high-fat-fed mice experiments. The results showed that thus fermented rice bran reduced weight and liver index. The level of serum TC,TG and LDL-C in high-fat-fed mice reduced 28.84%,37.33%and 56.19%respectively,while changes of the HDL-C level were not significant. HE staining of liver also showed that Auricularia auricular fermented rice bran meliorated the histomorphological changes of liver in high-fat-fed mice.