| 人工接种发酵茯砖茶降脂减肥作用研究 |
| Anti-obesity function of naturally and artificially Eurotium cristatum-fermented "fu" brick tea |
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| 中文关键词:发酵茶，人工接种，冠突散囊菌 |
| 英文关键词:fermented tea, artificial inoculation, Eurotium cristatum |
| 基金项目:国家自然科学基金（No. 30901002）；中央高校基本科研业务费专项资金 |
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| 中文摘要: |
| 比较自然发酵与人工接种发酵茯砖茶对营养性肥胖大鼠的降脂减肥作用。结果表明与肥胖模型组比较，喂饲两类茯砖茶的大鼠体重、脂肪湿重、脂肪系数、甘油三酯（TG）、总胆固醇（TC）等指标均低于肥胖模型组，而高密度脂蛋白（HDL-C）则有明显提高。人工接种发酵茯砖茶与自然发酵茯砖茶均对营养性肥胖大鼠有降脂减肥作用，能显著改善大鼠的各项肥胖指标，人工接种发酵的茯砖茶在相关指标上均接近甚至优于自然发酵的茯砖茶。 |
| 英文摘要: |
| Both naturally and artificially Eurotium cristatum-fermented “fu” brick tea can inhibit the body weight, fat wet weight, fat coefficient, triglyceride (TG) and total cholesterol (TC) of obese Sprague-Dawley (SD) rats, and HDL-C of the rats improve significantly. The anti-obesity effect of artificial fermentation “fu” brick tea is close to or even superior to that of natural fermentation “fu” brick tea. |
| 熊昌云,屠幼英,欧阳梅,何普明. 人工接种发酵茯砖茶降脂减肥作用研究[J]. 菌物学报, 2011, 30(2): 349-354 |
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