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Effects of the Phospholipid separated from Duck Egg Oil on the Rat Brain  

Jung In-Teak (Dept. of Food Science and Biotechnology, Kyungsung University)
Moon Yoon-Hee (Dept. of Food Science and Biotechnology, Kyungsung University)
Ryu Beung-Ho (Dept. of Food Science and Biotechnology, Kyungsung University)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.1, 2006 , pp. 62-69 More about this Journal
Abstract
This study was performed to investigate the biocogical activity of the phospholipid separated and purified from duck egg yolk as functional brain food. A quantitative restriction of maternal diet was given to Sprague-Dawely rats during lactation. Animals were separated into three groups, such as control, duck egg phospholipid(PL) or pig-brain phospholipid additions groups. And ad libitum during lactation was given to control groups. All of the offsprings at 3 weeks of age fed a diet ad libitum for 4 weeks of rehabilitation. Body weight and brain weight and protein, phosphplipid, and cholesterol were determined on offsprings of each of group sacrificed at 0, 1, 2, 3, 5 and 7 weeks of age, sacrified body weight of duck egg phospholipid and pig brain phospholipid group were significantly higher than the control group. Body weight and brain weight after a recovery period were significantly at the control group. However, protein, phospholipid and cholesterol contents were significantly high than the control group. Response latency in the passive avoidance task was the lowest in the ${\beta}$-amyloid group and highest in the phospholipid group. It is consequently suggested that phospholipid supplement may be effective in memory improvement.
Keywords
duck egg oil; phospholipid;
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