한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
- 제16권4호
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- Pages.342-348
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- 2001
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
Inhibition of Chitin Sulfate on Human Low Density Lipoprotein(LDL) Oxidation by Macrophages
- Ryu, Beung-Ho (Department of Food Science and Biotechnology, Kyungsung University) ;
- Yang, Seung-Taek (Department of Food Science and Biotechnology, Kyungsung University) ;
- Moon, Yoon-Hee (Department of Food Science and Biotechnology, Kyungsung University)
- 발행 : 2001.12.01
초록
본 연구는 동맥경화의 원인으로 알려진 사람 oxidized low density lipoprotein (LDL)에 대한 chitin sulfate의 산화억제 효과에 대하여 실험하였다. 사람 LDL을 쥐의 마크로파지 유도 oxidized LDL로 산화시킬 때 chitin sulfate를 첨가하여 TBARS와 전기영동에 의한 이동상 및
Growing evidence indicates that oxidized low density lipoprotein (LDL) may promote atherogenesis. Therefore, inhibition of LDL oxidation may impede this process. The effect of chitin sulfate on the susceptibility of human low density lipoprotein (LDL) to macrophages-induced oxidation was investigated by monitoring a thiobarbituric acid reactive substance (TBARS). Chitin sulfate inhibited LDL oxidation by macrophages in a dose dependent manner, with a 50~100