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 Chicken Treated with Hwangki-Beni Koji Sauces on Body Weight, Serum and Hepatic Lipid Profiles of Rats Fed High Fat and High Cholesterol Diets

황기홍국소스를 처리한 계육이 고지방 및 고콜레스테롤 식이 흰쥐의 체중과 혈청 및 간 조직의 지질 함량에 미치는 영향

  • Kim, Jae-Won (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Kim, Soon-Dong (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 김재원 (대구가톨릭대학교 식품가공학) ;
  • 김순동 (대구가톨릭대학교 식품가공학) ;
  • 윤광섭 (대구가톨릭대학교 식품가공학)
  • Received : 2010.05.25
  • Accepted : 2010.07.01
  • Published : 2010.09.30
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Abstract

Dietary effects of chicken treated with Hwangki-Beni Koji sauces (HBS) on serum and hepatic lipid profiles in rats fed high a fat and high cholesterol diet were investigated. Experimental plots (5 rats per each group) were divided into normal control diet group (NC), high fat and high cholesterol diet group (HFC), HFC plus 15% base sauce treated chicken supplemented diet group (HFC-BS), HFC plus 15% HBS-treated chicken supplemented diet group (HFC-HBS), and fed for 5 weeks. Feed intakes in HFC-HBS group were higher than those of HFC and HFC-BS groups, whereas body weight gain and feed efficiency ratio of the HFC-HBS group were lower than those of the HFC and HFC-BS groups. Serum alanine aminotransferase and aspartate aminotransferase activities of HFC-HBS group were significantly lower than those of HFC and HFC-BS groups. Level of serum triglyceride, total cholesterol and LDL-cholesterol in HFC-HBS group were 34.06%, 6.28% and 31.00% lower than those of HFC-BS group, respectively, whereas HDL-cholesterol level and atherogenic index in HFC-HBS group were 1.72-fold higher and 2.52-fold lower, respectively, than those of HFC-BS group. Level of hepatic total lipid, triglyceride and total cholesterol in HFC-HBS group were 9.53%, 5.25% and 22.20% lower than those of HFC-BS group, respectively. In the morphological results of liver, the hepatocytes of central vein lesion and intact hepatic cell plate are preserved well from steatosis in HFC-HBS group, whereas the hepatocytes in HFC and HFC-BS groups are distended by accumulation of multiple fat droplets, and sinusoids are occluded. In the above results, we expected that chicken treated with Hwangki-Beni Koji sauce may have functionalities of anti-obesity, anti-cholesterol and also, lowering anti-atherogenic index in high fat and high cholesterol diets.

황기열수추출물(WEH)과 홍국 70% 에탄올추출물(EEB) 및 Monascus pilosus 액침배양액(LBK)을 동결건조한 등량 혼합물을 일반 베이스소스에 0.225% 혼합한 황기홍국소스(HBS)에 침지한 계육의 식이가 고지방-고콜레스테롤 병행식이 흰쥐의 체중, 장기중량, 혈청지질 함량에 미치는 영향을 조사하였다. 실험군은 정상군(NC), 고지방-고콜레스테롤 대조군(HFC), 고지방-고콜레스테롤 식이에 베이스소스를 처리한 계육을 15% 첨가한 식이군(HFC-BS) 및 고지방-고콜레스테롤 식이에 황기홍국소스를 처리한 계육을 15% 첨가한 식이군(HFC-HBS)으로 구분하여(5 마리/군) 5주간 사육하였다. 식이섭취량은 HFC-HBS군이 HFC 및 HFCBS군에 비하여 높았으나 식이효율과 사육후의 체중은 낮아 체중감소효과가 확인되었다. ALT 및 AST의 활성도 정상군에는 미치지 못하나 HFC군 및 HFC-BS군에 비하여 현저한 감소를 보였다. HFC-HBS군은 HFC-BS군에 비하여 혈청 triglyceride 함량은 34.06%, total cholesterol 함량은 6.28% 및 LDL-cholesterol 함량은 31.00%가 감소하였으며 HDL-cholesterol 함량은 1.72배 증가되었고 동맥경화지수는 2.52배 감소하였다. 간 조직의 총 지질, 중성지질 및 총콜레스테롤 함량도 HFC-HBS군이 HFC-BS군에 비하여 각각 9.53%, 5.25% 및 22.20%가 감소되었다. NC군은 정상적인 간 조직구조를 나타낸 반면 HFC군은 거의 모든 간세포가 multiple micro vesicles 형태의 지방을 함유하는 것으로 나타났다. 또한 HFC-BS군에서는 HFC군과 비교해 볼 때 소적형 지방축적은 감소되었으나 염증세포와 쿠퍼세포가 활성화된 모습을 보인 반면 HFC-HBS군은 HFC-BS군과 비교해 볼 때 간 실질세포 내 지방들은 아주 작은 포말형으로 나타나며 정상적인 간 실질세포의 형태가 잘 나타나 고지방-고콜레스테롤 식이로 인한 간세포 손상을 크게 완화시킨 것으로 사료된다.

Keywords

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