쑥의 수용성추출성분(水溶性抽出成分)이 백서영양(白鼠營養)에 미치는 영향(影響)

A Study on the Nutritional Effects of Boiling Water Extracts of Mugwort Powder in Rats

  • 김미혜 (고려대학교 의과대학 생화학교실) ;
  • 이성동 (고려대학교 병설 보건전문대학 식품영양과) ;
  • 유총근 (고려대학교 의과대학 생화학교실)
  • Kim, Me-Hae (Dept. of Biochemistry, Medical College, Korea University) ;
  • Lee, Sung-Dong (Dept. of Food and Nutrition, Junior College of Public Health and Medical Technology, Korea University) ;
  • Ryu, Chong-Kun (Dept. of Biochemistry, Medical College, Korea University)
  • 발행 : 1985.05.30

초록

This study was intended to observe some nutritional effects of the boiling water extracts of mugwort powder in albino rats. Forty young male albino rats of Sprague-Dawley strain, body weight of $77{\pm}5g$ were employed for the experiment. They were divided into 5 dietary group, 0 (control), 1, 2, 4, and 8g% mugwort powder extract supplemented into the control diet, and fed each corresponding diet to the rats for 4 weeks. They were observed on intake of food and protein, efficiencies of food and protein, amount of energy intake, growing rate, and levels of hematocrit and hemoglobin in the blood. The amount of intakes of food, protein and energy was the highest in the group fed on 4g% mugwort extracts supplemented diet than any other groups studied. The efficiencies of food and protein in the groups fed on mugwort extracts supplemented diets were all lower than that of the control group. The growing rate of the group fed on 1g% mugwort extracts supplemented diet was the highest, however, there was no significant difference among them. The levels of hemoglobin of the groups fed 4g% or 8g% mugwort extracts supplemented diet was higher than that of the control, but not significant.

키워드