한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제18권3호
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  • Pages.319-324
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  • 2002
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

비만 개선 효과를 지닌 탄수화물 및 지방 흡수 억제 기능성 식이조성물 개발

Development of an anti-obesity dietary supplement inhibiting the digestion of carbohydrate and lipid

  • 윤유식 (한국한의학연구원 의료연구부) ;
  • 최선미 (한국한의학연구원 의료연구부) ;
  • 홍순복 (한국한의학연구원 의료연구부) ;
  • 홍정미 (한국한의학연구원 의료연구부) ;
  • 김정원 (한국보건산업진흥원) ;
  • 이홍석 (㈜바오이랩 기술연구소) ;
  • 홍성길 (㈜바이오랩 기술연구소)
  • 발행 : 2002.06.01
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초록

In a previous study, we developed a new food additive as an egg yolk antibody (IgY) against carbohydrate digestion enzymer for the regulation of blood glucose level and weight control. The IgY delayed and decreased the increment if blood glucose level after administration of sucrose in human being by 30% in 20∼30 min. We also developed a lipase inhibitor as a water extract of two kinds of herb, Platycodon grandiflorum and Solanum Melongena, Twenty three volunteers were subjected to the intake of the egg yolk IgY Plus the herbal extracts for 50 days. In average, the treated subjects appeared to lose 1.96 kg of body weight and 3.4 kg of body fat mass during the treated period. Furthermore, Panniculus adiposus and breech size were significantly decreased during the experimental period. Above results suggested that the administration of the dietary additives composed of egg yolk IgY and natural herbal extract improve the obesity by the decrement of body weight and body fat mass.

키워드

참고문헌

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