Abstract
The effect of heat treatment (autoclaving at $100^{\circ}C$ for 30 minutes) of soybean on the cholesterol contents in the brain and aorta of the albino rat was studied. The subjects were 72 young male rats and divided into 12 groups by diet and periods. Experimented periods were 5, 15 and 30 days, diet standard are raw soybean, soybean diets heated at $100^{\circ}C$ and $120^{\circ}C$ respectively, and each diet was prepared to contain 14g protein and 400 Kcal per diet 100g. After corresponding treatment, the cholesterols in the brain and aorta were determined. The results are summarized as follows: In the brain, total, free and ester cholesterol contents of each group are not remarkedly different from those of control group, in the experimental periods. In the aorta total and free cholesterol at $100^{\circ}C$ and $120^{\circ}C$ than those of control group, but there is no significant difference among groups fed for 15 or 30 days, and the ester cholesterol has no regular tendency. It seems that the heat treatment at $100^{\circ}C$ and $120^{\circ}C$ of solybean has no effect on the cholesterol contents of the brain and aorta.
成長期雄性흰쥐(Wister Institute, albino rat) 72마리를 對照群, 無處理大豆給食群 및 $100^{\circ}C$와 $120^{\circ}C$ 加熱處理大豆給食群으로 나누고 各 食餌는 蛋白質含量(14%)과 熱量400kcal/100g)을 一定하게 조절하였다. 該當食餌로 5日, 15日 및 30日 급식후 급식기간별로 腦와 大動脈의 cholesterol 含量을 관찰한 바 다음과 같은 결과를 얻었다. 1. 腦의 totaㅣ, free형 및 ester형 cholesterol은 각 급식기간별로 각 群은 對照群과 비슷한 함량을 보였다. 2. 大動脈의 total, free형 cholesterol은 5日 급식군에서 對照群보다 $100^{\circ}C$ 와 $120^{\circ}C$ 加熱處理給食群이 높은 含量을 보였으나 15日 급식군이나 30日 급식군은 모두 비슷한 함량을 보였다. 그러나 ester형 cholesterol은 각 급식기간 一定한 경향을 보이지 않았다. 이상의 결과로 보아 大豆를 無處理했을때나 $100^{\circ}C$ 와 $120^{\circ}C$ 加熱處理하여 給食시켰을 때 흰쥐의 腦와 大動脈 cholesterol 함량에 별차이가 없었음을 알수있었다.