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http://dx.doi.org/10.5657/KFAS.2015.0187

Dietary Effects of Polymannuronate Added to Hamburger Buns on Lipid Metabolism in Rats  

Joh, Ihn-Seon (Department of Food Science and Nutrition, Pukyong National University)
Kim, In-Hye (Department of Food Science and Nutrition, Pukyong National University)
Kwon, Mi-Jin (Department of Food Science and Nutrition, Pukyong National University)
Nam, Taek-Jeong (Department of Food Science and Nutrition, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.48, no.2, 2015 , pp. 187-192 More about this Journal
Abstract
The dietary fiber alginic acid has no nutritional value; however, it decreases the utilization of nutrients by the body and can prevent obesity, hyperlipidemia, arteriosclerosis, constipation, and colon cancer. The low-molecular-weight alginic acid polymannuronate improves serum and liver lipid metabolism by decreasing cholesterol levels in high-cholesterol groups and may be used to control high blood pressure. Previously, we showed that polymannuronate, a physiologically active agent from seaweed, has a lipid-lowering effect and preventative role in colon cancer. In addition, the differentiation of polymannuronate-treated adipocytes was inhibited, triggering decreased leptin expression. This study examined ways to increase dietary satisfaction with and improve the nutritional quality of polymannuronate using hamburger buns supplemented with polymannuronate. Twenty male Sprague-Dawley rats were divided into two groups: the control group was fed hamburger buns containing 6% gluten, while the experimental group was fed hamburger buns containing 6% gluten and 10% polymannuronate. The serum triglyceride, phospholipid, and total and free cholesterol levels of the rats in the experimental group were decreased compared with those of the controls. The serum aspartate aminotransferase activity levels did not differ between the two groups. This study demonstrates that polymannuronate has beneficial effects on lipid metabolism and may be commercially useful.
Keywords
Hamburger buns; Polymannuronate; Lipid metabolism; Nutritional quality;
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Times Cited By KSCI : 6  (Citation Analysis)
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