Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Spice Added Natto Supplementation on the Lipid Metabolism in Rats

향미성 Natto의 섭취가 흰쥐의 지질 대사에 미치는 영향

  • 김복란 (강원대학교 식품공학과) ;
  • 김종대 (강원대학교 식품공학과) ;
  • 함승시 (강원대학교 식품공학과) ;
  • 최용순 (강원대학교 생물응용공학과) ;
  • 이상영 (강원대학교 식품공학과)
  • Published : 1995.02.01
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Abstract

The purpose of this study was to investigate the effects of Natto supplementation on lipid metabolism in rats. Male rats were fed on casein(CON group), steamed soybean(SS group), conventional Natto(N-1 group), garlic(2%) added Natto(N-2 group), red pepper oleoresin(0.2%) added Natto(N-3 group) and galic(2%) and red pepper oleoresin(0.2%) added Natto(N-4 group) as a protein source for 4 weeks. Serum and liver cholesterol levels were significantly lower in the experimental groups than in the control group. Especially, dietary N-2, N-3 and N-4, compared with CON, reduced markedly the concentration of serum cholesterol. The concentration of serum HDL-cholesterol was higher markedly in the N-4 group than in the control group. The concentration of serum triglyceride was significantly lower in the N-1, N-2, N-3 and N-4 groups than in the control group. Garlic and red pepper added Natto fed groups(N-2, N-3, N-4) showed more excreion of fecal bile acid when compared with those values of casein fed group. The results indicate that spice added Natto supplementation may have more beneficial roles in lipid metabolism through reduced cholesterol levels and increased fecal bile acid excretion.

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