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Antioxidative Effects of Mushroom Extract and Fermented Milk Containing Its Extract on in vivo and in vitro Lipid Peroxidation

버섯 추출물과 이를 함유한 유산균 발효유가 in vivo 및 vitro 과산화지질에 미치는 영향

  • Published : 2004.06.01

Abstract

The antioxidative effects of fermented milk, mushroom extract and fermented milk containing its extract (Lentinus edodes, Ganoderna lucidum, and Pleurotus ostreatus) on the lipid peroxidation in the tissues of female Sprague-Dawley rats and on the DPPH ($\alpha,\alpha$' -diphenyl-$\beta$-picrylhydrazyl) radical donating ability were studied. The total concentrations of polyphenolic compound in Lentinus edodes, Ganoderma lucidum and Pleurotus ostreatus were 0.34, 0.20 and 0.34%, respectively. The DPPH donating abilities of mushroom extract, fermented milk, fermented milk containing its extract and BHT (butylated hydorxytoluene) as standard were 33.9, 34.9, 51.9 and 95.6%, respectively. Experimental diet groups were divided into five groups: the normal diet (ND), the cholesterol diet (CD), and cholesterol + fermented milk diet (CDFM), cholesterol + mushroom extract diet (CDME) and cholesterol + fermented milk containing mushroom extract diet (CDFMME). The concentrations of lipid peroxide in liver and its microsome were significantly lower in both CDFM and CDFMME groups than in the other groups. The kidney concentration of lipid peroxide was significantly higher in the CD group than in the ND group, but this rise were significantly decreased in the CDFM and CDFMME groups. Meanwhile, the concentrations of heart and spleen and their fractions were not significantly different among dietary groups. This study was suggested that the fermented milk diet containing mushroom extract effectively reduced the lipid peroxidation in liver and kidney of cholesterol-fed female rats.

유산균 발효유, 버섯(표고, 영지, 느타리) 추출물 및 이를 함유한 유산균 발효유가 SD계 암컷 흰쥐의 각 조직 과산화지질 농도 및 DPPH 전자공여능에 미치는 항산화 효과를 검토하였다. 표고, 영지, 느타리버섯 추출물의 Folin-Denis 법에 의한 총 폴리페놀 화합물 농도는 각각 0.34, 0.20, 0.34%로 나타났다. 유산균 발효유, 버섯 추출물, 버섯 추출물 함유 유산균 발효유 및 이들 시료의 standard로서 사용된 BHT의 DPPH법에 의한 전자공여능은 각각 33.9, 34.9, 51.9 및 95.6%로 나타났다. 실험 식이군은 정상군, 콜레스테롤군, 콜레스테롤 + 유산균 발효유군, 콜레스테롤 + 버섯 추출물군 및 콜레스테롤+버섯 추출물 함유 유산균 발효 유군으로 구성하였다. 간 조직 및 microsome 획분과 과산화지질 농도는 콜레스테롤+유산균 발효유군 및 콜레스레롤+버섯 추출물 함유 유산균 발효유군이 다른 실험군 보다 유의적으로 감소하였다. 신장 조직의 과산화지질 농도는 정상군에 비해 콜레스테롤군에서 현저히 증가하였고, 이러한 콜레스테롤 식이에 의한 증가는 유산균 발효유 및 버섯 추출물 함유 유산균 발효유 첨가로 인해 유의적으로 감소하였다. 한편, 심장 및 비장 조직, 이들의 microsome 및 mitochondria 획분의 과산화지질 농도는 각 실험군간에 유의한 차이가 없었다. 본 실험의 결과, 버섯 추출물 함유 유산균 발효유 식이는 흰쥐 간장 및 신장 조직의 과산화지질 생성을 감소시키는 작용이 있는 것으로 밝혀졌다.

Keywords

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