Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Improving Effect of Powders of Cooked Soybean and Chongkukjang on Blood Pressure and Lipid Metabolism in Spontaneously Hypertensive Rats

자발성 고혈압 흰쥐에서 찐콩과 청국장 분말의 혈압 및 지질대사 개선 효과

  • 양정례 (창원대학교 생활과학연구소) ;
  • 이숙희 (부산대학교 식품영양학과) ;
  • 송영선 (인제대학교 식품생명과학부 및 식품과학연구소)
  • Published : 2003.08.01
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Abstract

The effects of cooked soybean and a traditional fermented soy product, chongkukjang, on blood pressure and lipid metabolism were studied in spontaneously hypertensive rat (SHR). SHRs were divided into 3 groups (n=10, male), and fed casein, powders of cooked soybean, and chongkukjang as dietary protein sources for 6 weeks. Body weight gain was not different among experimental groups, but food efficiency was increased in groups fed cooked soybean and chongkukjang diets compared to control group. Consumption of cooked soybean and chongkukjang for 6 weeks in SHR significantly suppressed blood pressure rise with aging (p<0.05). Feeding of cooked soybean and chongkukjang to SHR decreased plasma triacylglycerols (p<0.05) by 21.6% and 30.2% and LDL-cholesterol by 30.0% and 27.5%, respectively. Addition of cooked soybean and chongkukjang to the diet resulted in reduction of total lipids and triacylglycerols of liver, while consumption of cooked soybean and chongkukjang resulted in the increase of fecal cholesterol and bile acid excretions, respectively (p<0.05). Cooked soybean and chongkukjang diets down-regulated the activity of hepatic HMG-CoA reductase by 56.4% and 94.5%, compared to control, respectively. From the above-mentioned results, it can be concluded that consumption of cooked soybean and chongkukjang might be helpful in preventing cardiovascular disease by suppressing blood pressure rise and hyperlipidemia.

자발성 고혈압 흰쥐(SHR)에서 찐콩과 청국장 분말이 혈압 및 지질대사에 미치는 효과를 조사하여 가열처리 및 발효과정을 거친 콩제품의 항동맥경화 효과를 평가하고자 하였다. 식 이의 단백질 급원으로써 카제인, 찐콩 분말, 그리고 청국장분말을 단백질 함량으로 각각 18% 되게 첨가한 semi-pu-rified diet를 SHR(n=10, 숫컷)에 6주간 공급한 후 혈압, 혈장과 간의 지질농도, 간의 HMG-CoA reductase 활성 및 분변의 담즙산 배설능을 분석하였다. 그 결과, 카제인 대조군에 비교하여 찐콩과 청국장 섭취군의 체중증가량은 차이를 보이지 않았으며, 식이효율은 오히려 높게 나타났다(p<0.05). 찐콩 및 청국장의 장기간 섭취는 자발성 SHR의 가령에 따른 혈압상승을 효과적으로 억제하였으며(p<0.05) 청국장은 찐콩보다 우수한 혈압 강하효과를 보였다. 혈중 콜레스테롤 함량은 실험군간에 유의적인 차이가 없었으나 중성지방의 농도는 대조군에 비해 찐콩 섭취군에서 다소 낮았으며 청국장 섭취군에서 유의적으로 낮았다(p<0.05). LDL-콜레스테롤 농도는 대조군에 비해 찐콩 및 청국장 섭취군에서 유의적으로 낮았으며 항동맥경화인자로 알려진 HDL-콜레스테롤 농도는 유의적으로 높게 나타났다(p<0.05). 따라서 동맥경화 지수는 대조군에 비해 찐콩과 청국장군에서 유의적으로 낮았으며, 청국장군에서 가장 낮은 동맥경화지수를 보였다(p<0.05). 간의 총지질과 중성지방 함량은 대조군에 비해 찐콩 및 청국장 섭취군에서 유의적으로 낮게 나타나(p<0.0.5) 혈장에서의 결과와 일치하였다. 간의 HMG-CoA reductase 활성은 찐콩과 청국장군에서 유의적으로 낮았다 (p<0.05). 분변 중 총지질량은 세 군간에 유의적인 차이가 없었으며 콜레스테롤 배설량은 찐콩군에서 가장 높았으며, 분변으로의 담즙산 배설능은 청국장군에서 유의적으로 높았다(p<0.05). 이상의 결과는 단백질 급원으로 카제인을 대체한 찐콩과 청국장의 섭취는 동맥경화 위험인자인 혈압과 고지혈증을 개선함으로써 순환기계질환을 예방하는데 도움을 줄 수 있음을 제시하였다.

Keywords

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