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Cholesterol Lowering Effect of Enzymatic Hydrolysates of Squid in Rats  

Park, Ju-Hyun (Department of Food Science and Technology, Sejong University)
Lee, Jung-Eun (Department of Food Science and Technology, Sejong University)
Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University)
Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
Publication Information
Food Science and Biotechnology / v.18, no.6, 2009 , pp. 1541-1544 More about this Journal
Abstract
This study evaluated effects of enzymatic hydrolysates of squid on cholesterol lowering in rats. Thirty male rats were blocked into 3 groups [high cholesterol diet (control), 5% normal squid, and 5% enzymatic hydrolysates of squid] and were raised for 10 weeks. Triglyceride level in enzymatic hydrolysates of squid-fed rats was lower than that in the control. Serum low density lipoprotein-cholesterol level followed in the order of control>normal squid>enzymatic hydrolysates. Serum high density lipoprotein-cholesterol level in enzymatic hydrolysates of squid-fed rats was higher than that in control rats. Liver cholesterol level in enzymatic hydrolysates of squid-fed rats was lower than that in control rats.
Keywords
squid; enzymatic hydrolysis; high density lipoprotein-cholesterol; low density lipoprotein-cholesterol; triglyceride;
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