Hypolipidemic action of the meat product: in vivo study


  • Irina Chernukha V. M. Gorbatov Federal Research Center for Food Systems of RAS, Experimental-clinical research laboratory of bioactive substances of animal origin, Talalikhina st., 26, 109316 Moscow
  • Liliya Fedulova V. M. Gorbatov Federal Research Center for Food Systems of RAS, Experimental-clinical research laboratory of bioactive substances of animal origin, Talalikhina st., 26, 109316 Moscow
  • Elena Kotenkova




meat product, lipids, hyperlipidemia, apolipoproteins, cholesterol


Results of meat product influence on the serum lipid profile of hyperlipidemic rats are presented. Meat product for specialized nutrition content porcine aortas and hearts in ratio 1:3. Thirty male Wistar rats (380 ±20 g) aged approximately 1 year were kept in conventional standard conditions; water and feed were available ad libitum. Animals were randomly divided in 3 groups: group 1 - negative control (n=10); group 2 - positive control (n=10) and group 3 - experimental animals (n=10). Animals in group 2 and 3 were modeled an alimentary hyperlipidemia by adding cholesterol, fat and vitamin D2 into diet. After modeling, rats in group 2 were fed with standard chow, in group 3 - meat product (8g/kg b.w.) with standard chow. On the 42nd day serum lipid profile was investigated and immunoassay was carried out. It was found that the developed meat product given to the hyperlipidemic rats led to a decrease in the concentration of cholesterol, triglycerides and atherogenic fractions of lipoproteins by 31.8% (p <0.05), 28.2% and 2.4 times (p <0.05), respectively. Estimation of the concentration changes in apolipoproteins, forming lipoprotein particles, allowed to indirectly determining the main lipoprotein reduction that contributed to the total decrease in the atherogenic index of serum, which reached 41.3% (<0.05). Previous proteomic study revealed the presence of a number of specific proteins and peptides in tissues of porcine aortas and heart. The hypothesis that tissue-specific proteins could decomposed into active peptides with antiatherogenic action is considered.


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How to Cite

Chernukha, I. ., Fedulova, L. ., & Kotenkova, E. . (2018). Hypolipidemic action of the meat product: in vivo study. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 566–569. https://doi.org/10.5219/959

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