Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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The Effects of Phospholipid-free Vegetable Oils on Serum Lipid Components in Rats

인지질(燐脂質)이 제법(除法)된 식용유(食用油)가 흰쥐의 혈청지질성분(血淸脂質成分)에 미치는 영향(影響)

  • Kim, Song-Chon (Dept. of Food and Nutrition, College of Science, Myong Ji University) ;
  • Lee, Yong-Ock (Dept. of Food and Nutrition, College of Science, Myong Ji University) ;
  • Lee, Hang-Woung (Dept. of Food and Nutrition, College of Science, Myong Ji University)
  • 김송천 (명지대학교 이과대학 식품영양학과) ;
  • 이용억 (명지대학교 이과대학 식품영양학과) ;
  • 이한웅 (명지대학교 이과대학 식품영양학과)
  • Published : 1989.11.30
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Abstract

The purpose of the study was to find an effect of phospholipid-free vegetable oils on the serum lipids and proteins of Sprague-Dawley rats. All experimental rats were fed ad libitum for 60days with the mixture of starch: casein: salt mixture: vitamin mixture (60:18:4:1) and at the same time fed administratively with 1 ml of soybean oil, corn oil and sesame oil bought in market as source of phospholipid-free vegetable oils(PFVO) and those extracted directly by and oil press as source of phospholipid-containing vegetable oils(PCVO) respectively. At the last day of experimental period, the rats were fasted for 12 hours and decaptitated to collect blood for analysis of serum lipid and protein. The results of this study were summerized as follows. 1. The supplementation of dietary phospholipid decrease food efficiency ratio and the growth rate of experimental rats. 2. The supplementation of dietary phospholipid improve correlation coefficient of body weight and organ weights. 3. The supplementation of dietary phospholipid increase the level of serum phosphatidylethanolamine. Therefore, I think that we must eat dietary phospholipid unpurified from vegetable oil to prevent development of atherosclerosis and fat liver.

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