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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Meat Products (Seasoned Chicken Product and Patty) Added with Green Tea and Schizandra chinensis on Body Weight, Serum Lipid and Liver in Rats

녹차와 오미자 첨가 육제품(양념계육 및 패티)이 흰쥐의 체중, 혈청지질 및 간조직에 미치는 영향

  • 김수민 (대구한의대학교 한방바이오식품과학과) ;
  • 조영석 (롯데중앙연구소)
  • Published : 2005.08.01
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Abstract

This study was carried out to investigate the effect of diet (1:1 ratio) added with meat product (seasoning chicken product, patty) containing natural extracts (green tea, Schizandra chinensis) on body weights, internal organs weights, the contents of total cholesterol, HDL-cholesterol, triglyceride and total lipid in plasma and liver. The experimental diets were prepared with basal diet added with $1\%$ natural extracts. These diets were supplied to SD (Sprague-Dawley) rats for 45 days. The body weight of SD rats supplied seasoning chicken and patty containing green tea and Schizandra chinensis tended to be lower than that of SD rats dieted seasoning chicken product and patty product. The contents of plasma cholesterol, HDL-cholesterol, triglyceride and total lipid were decreased in SD rats dieted seasoning chicken and patty with green tea and Schizandra chinensis. However, the contents of plasma cholesterol, HDL-cholesterol, triglyceride and total lipid tended to be increased in SD rats supplied seasoning chicken product and patty only. Hepatic lipid peroxidation measured by TBARS method was not different, compared to that of control. In conclusion, the diets with meat products containing $1\%$ natural extracts were effective in reducing plasma and hepatic cholesterol levels in rats.

녹차와 오미자추출분말을 양념닭고기제품과 패티 (patty)에 각각 $1\%$의 농도로 첨가했을 때, 녹차를 첨가한 닭고기 제품은 대조구보다 관능적 특성 이 약간 높게 나타났으며, 오미자를 첨가한 패티는 대조구와 차이를 나타내지 않았다. 양념닭고기 제품과 패티를 사료에 1:1로 배합하여 45일간 실험 동물에게 식이 급여 후 식이섭취량에 대한 체중증가량은 일반 고형사료를 섭취한 대조구의 경우 $23.1\%$의 체중증가량을 나타낸 반면 양념 닭고기제품 급여구와 패티 급여구의 경우 각각 $27.5\%,\;26.0\%$로 대조구보다 유의 적으로 높은 증가량을 나타내었다. 그러나 녹차를 첨가한 양념 닭고기제품과 오미자를 첨가한 패티 급여구의 경우 대조구와 같은 $23.5\%,\;23.3\%$의 체중증가량을 나타내어 고지방 육제품 섭취시 녹차와 오미자는 체중증가량에 영향을 미치는 것으로 나타났다. 고지방식이 섭취로 인한 실험동물의 장기중량의 변화는 치킨과 패티 급여구 모두 차이가 나타나지 않았다 육제품 첨가식 이를 섭취한 실험 동물의 혈장 콜레스테롤, HDL 콜레스테롤, 중성지질 및 총지질 함량은 대조군에 비하여 양념 닭고기 제품과 패티 섭취군은 증가하는 반면 녹차를 첨가한 양념 닭고기 제품과 오미자를 첨가한 패티 섭취군은 혈장 콜레스테롤, 중성지질 및 총지질 함량을 저하시키는 것으로 나타났다. 간조직에서의 지방산화도는 대조군과 유의적인 차이는 나타나지 않았다. 따라서, 동물실험 결과 육제품에 녹차와 오미자추출분말을 첨가함으로써 체중감소 및 혈중 중성지질 및 콜레스테롤 함량이 미미하게 감소되는 것으로 사료된다.

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