생명과학회지 (Journal of Life Science)

  • 제21권6호
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  • Pages.884-892
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  • 2011
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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흑마늘 추출물에 의한 고콜레스테롤혈증 유발 흰쥐의 지질대사의 개선효과

Effects of Aged Black Garlic Extract on Lipid Improvement in Rats Fed with High Fat-Cholesterol Diet

  • 투고 : 2011.05.23
  • 심사 : 2011.06.01
  • 발행 : 2011.06.30
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초록

본 연구는 흑마늘 숙성기간 중의 흑마늘의 지표물질이라 할 수 있는 S-allylcysteine (SAC)의 함량을 측정한 다음 흑마늘 추출물이 고지방식이로 유발된 흰쥐에 미치는 영향을 조사하였다. 흑마늘을 10일, 15일 및 20일 숙성 중 S-allylcysteine의 함량은 15일 일 때가 가장 높았으며, 관능검사 결과도 숙성 15일째가 좋았다. 고지방 식이만 공급된 동물군을 정상군, 위약군 그리고 고지방식이에 흑마늘 추출물의 첨가 농도에 따라 저농도군, 중농도군 및 고농도군으로 5그룹으로 나누어 6주간 사육하였다. 정상군, 실험군 모두 체중은 지속적으로 증가하였으나 그룹 간의 유의적 차이는 없었고 흑마늘 추출물 첨가 급이군이 정상군에 비하여 체중 및 식이 효율에 유의적 차이는 없었다. 혈중 총지질은 흑마늘 추출물의 첨가 농도에 관계없이 감소하였으며, 총 콜레스테롤 및 중성지방도 흑마늘 추출물의 첨가 농도가 높을수록 유의적으로 감소하였다. 흑마늘 추출물 급이에서도 정상군에 비하여 HDL-콜레스테롤이 유의적으로 증가하였고 LDL-콜레스테롤은 감소하였다. 간의 총지방, 총 콜레스테롤 및 중성 지방의 함량은 정상군에 비하여 흑마늘 추출물을 급이한 저농도, 중농도, 고농도 군에서 모두 감소되는 경향을 나타내었다. 이상의 실험결과를 보면, 6주 동안 고지방식이로 유도된 고 콜레스테롤혈증은 동물 실험에서 흑마늘 추출물 첨가가 저농도, 중농도 및 고농도에서 혈액과 간의 중성 지방과 총콜레스테롤을 감소하는 효과가 있었으므로 체내지질 개선효과를 갖는 식품 소재로서의 가능성이 있음을 확인할 수 있었다.

This study was performed to investigate the increase of S-allylcysteine content, a biomarker of black garlic, during its aging period, as well as the serum lipid-lowering effects of black garlic extract in high fat diet fed rats. The highest content of S-allylcysteine was observed on the 15th day of the aging period. Sensory evaluation was also estimated to be extremely good on the 15th day of the aging period. High fat diet rats with induced hyperlipidemia were fed diets containing black garlic extract of low, medium, and high doses for 6 weeks. No significant difference in body weight gain and food efficiency was observed between normal, placebo and black garlic fed groups. Liver weight was significantly higher in black garlic fed groups than in the normal group. Total serum cholesterol and triglyceride were significantly lower in low, medium, and high dose groups than in the normal group. Also, HDL-cholesterol was significantly higher and LDL-cholesterol was significantly lower in black garlic diet fed groups than in the normal group. Hepatic levels including total lipid and cholesterol were especially decreased in the black garlic diet fed group than in the placebo group. These results suggest that black garlic intake reduces the levels of serum and hepatic cholesterol in high fat diet fed rats. In conclusion, black garlic has a potential to be used as a functional health food ingredient with beneficial effects on lowering cholesterol and triglyceride levels.

키워드

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