생명과학회지 (Journal of Life Science)

  • 제15권4호
  • /
  • Pages.536-541
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  • 2005
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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홍국 첨가 김치가 고지방식이를 투여한 흰쥐의 체중변화 및 지질대사에 미치는 영향

The Effects of Kimchi with Monascus purpureus on the Body Weight Gain and Lipid Metabolism in Rats Fed High Fat Diet

  • 유미희 (계명대학교 전통미생물자원개발 및 산업화연구(TMR)센터) ;
  • 이효정 (계명대학교 식품가공학) ;
  • 임효권 (계명대학교 식품가공학) ;
  • 황보미향 (계명대학교 식품가공학) ;
  • 김현정 (계명대학교 식품가공학) ;
  • 이인선 (계명대학교 식품가공학)
  • Yu Mi Hee (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Lee Hyo Jung (Department of Food Science and Technology, Keimyung University) ;
  • Im Hyo Gwon (Department of Food Science and Technology, Keimyung University) ;
  • Hwang Bo Mi Hyang (Department of Food Science and Technology, Keimyung University) ;
  • Kim Hyun Jeong (Department of Food Science and Technology, Keimyung University) ;
  • Lee In-Seon (Department of Food Science and Technology, Keimyung University)
  • 발행 : 2005.08.01
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초록

홍국 김치의 투여가 고지방식이를 섭취한 흰쥐의 혈청지질구성과 간장기능에 미치는 영향을 조사하였다. Sprague-Dawely계의 흰쥐를 I군(정상식이군), II군(정상식이+홍국 $5\%$ 첨가 김치분말 $1\%$군), III군(고지방식이군), IV군(고지방식이+김치분말 $1\%$군), V군(고지방식이+홍국 $2.5\%$ 첨가 김치분말 $1\%$군), 그리고 VI군(고지방식이+홍국 $5\%$ 첨가 김치분말 $1\%$군)으로 나누어 각 군마다 8마리씩 4주간 사육하였다. 실험 종료일의 체중은 고지방식이급여로 고지방식이군은 정상군 보다 높은 수치를 보였으나, 홍국 김치 투여군에서는 홍국의 농도에 관계없이 체중의 증가가 유의적으로 감소하였다. 단위 체중당 간장 및 비장의 중량은 정상군에 비해 고지방식이 군에서 증가하였고, 김치 및 홍국 김치의 투여에 따라 감소하였으나, 신장의 중량은 각 군들 간에 유의성은 없었다. 중성지질의 농도는 정상군에 비해 고지방식이군에서 높았으며, 홍국 김치의 투여에 따라 감소하였고, 동맥경화와 밀접한 상관관계가 있는 LDL 콜레스테롤과 총콜레스테롤의 농도 및 동맥경화 지수는 김치 및 홍국 김치 투여군에서 유의적으로 감소하였다. 혈장 중 AST활성은 고지방식이군에서 증가하였고, ALT 활성은 각 군간에 차이를 보이지 않았다.

Obesity is emerging as one of the major risk factors of death in Korea as well as western societies. This study was performed to investigate the effect of kimchi with Monascus purpureus (Hongkuk) on liver function, plasma lipid composition of rats fed high fat diet for four weeks in rats. Rats were divided into the following 6 groups; I group (normal diet), II group (normal diet with $1\%$ kimchi powder using $5.0\%$ Hongkuk), III group (high fat diet), IV group (high fat diet with $1\%$ kimchi powder), V group (hish fat diet with $1\%$ kimchi powder using $2.5\%$ Hongkuk), and VI group (high fat diet with $1\%$ kimchi powder using $5\%$ Hongkuk). Weight gains showed to decrease in group IV, V, VI. Food intake and food efficiency ratio were no significantly different among the groups. Plasma total cholesterol showed to decrease with kimchi using Hongkuk. LDL-cholesterol levels were lower in kimchi using Hongkuk than that of control group. These results demonstrated that the kimchi and kimchi using Monascus purpureus(Hongkuk) decreased weight gains and lowered serum cholesterol levels in rat.

키워드

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  5. A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria vol.51, pp.1, 2018, https://doi.org/10.4163/jnh.2018.51.1.1