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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Oligosaccharide-Supplemented Soy Ice Cream on Oxidative Stress and Fecal Microflora in Streptozotocin-Induced Diabetic Rats

당뇨쥐에서 올리고당 첨가 콩아이스크림이 산화스트레스와 장생태에 미치는 효과

  • 허보영 (대구대학교 식품영양학과) ;
  • 성혜영 (대구대학교 식품영양학과) ;
  • 최영선 (대구대학교 식품영양학과)
  • Published : 2005.12.01
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Abstract

We have investigated physiological effects of soy ice cream with oligosaccharide on oxidative stress and fecal microflora in streptozotocin-induced diabetic rats. Parched soybean powder (7.6$\%$, w/w) substituted skimmed milk and cream, soybean oil (7.6$\%$, w/w) for milk oil, and fructooligosaccharide (9.5$\%$, w/w) for sucrose. Five types of ice cream were prepared: regular, oligosaccharide-supplemented regular, soy, oligosaccharide - supplemented soy, and oligosaccharide - supplemented black soybean ice cream . Freeze - dried ice cream was supplemented to AIN93-based diets at 30$\%$ (w/w) containing 6.5$\%$ soy and 4.5$\%$ fructooligosaccharide. Diabetes was induced by intramuscular administration of streptozotocin, and experimental diets were given for 4 weeks. Plasma concentration of thiobarbituric acid reactive substances (TBARS) was significantly increased in the diabetic rats compared with the normal rats, then was significantly decreased with feeding soy ice cream containing diet compared with regular ice cream containing diet among the diabetic groups. The levels of TBARS in liver were decreased in the rats that were fed either soy or oligosaccharide ice cream compared with the rats that were fed regular ice cream. Erythrocyte superoxide dismutase activity was significantly increased in the rats fed soy ice cream compared with the rats fed regular ice cream. Erythrocyte glutathione peroxidase and catalase activities were significantly increased in the rats fed black soybean ice cream. Fecal concentrations of Lactobacilli were significantly higher in the rats fed soy ice cream and oligosaccharide- supplemented soy ice cream than that of the rats fed regular ice cream. Fecal concentrations of Bifidobacteria were significantly higher in the rats fed oligosaccharide- supplemented soy ice cream than that of the rats fed regular ice cream. In conclusion, oligosaccharide- supplemented soy ice cream suppressed lipid peroxidation and improved the got microbiota in diabetic rats compared with milk-based regular ice cream.

본 연구에서는 당뇨환자를 위한 아이스크림을 개발할 목적으로 아이스크림의 주원료인 우유단백질, 유지방과 설탕의 일부를 노란콩과 검정콩, 대두유 및 프럭토올리고당으로 대체한 아이스크림을 제조하여 동물실험을 통하여 산화스트레스 완화와 장 미생물생태 개선에 미치는 효과를 규명하였다. 동결건조한 아이스크림을 AIN-93 식이의 $30{\%}$수준으로 첨가하여 실험식이를 제조하였다. 5주령 된 Sprague Dawley 종 수컷 쥐를 당뇨를 유발하지 않은 정상군과 당뇨군 5군으로 나누고, streptozotocin으로 당뇨를 유발하고, 실험식이를 자유롭게 4주 동안 섭취시켰다. 희생된 쥐의 장기와 혈액을 취하고, 항산화능 및 장내미생물생태에 미치는 효과를 측정하여 다음과 같은 결과를 얻었다. 혈장의 지질과 산화물 농도는 당뇨군이 정상군보다 유의하게 높았다. 당뇨군 중에서 콩아이스크림군과 올리고당첨가 검정콩아이스크림군이 우유아이스크럼군에 비해 혈장 지질과산화물의 농도가 유의하게 낮았으며, 올리고당 첨가 우유아이스크림과 올리고당 첨가 노란콩아이스크림을 섭취한 군도 낮은 경향을 보였다. 간에서의 지질과산화물 농도는 우유아이스크림군만이 정상군에 비해 유의하게 높았으며, 올리고당 또는 콩 첨가 아이스크림군 모두 정상군과 유의한 차이를 보이지 않았다. 적혈구의 SOD 활성은 콩아이스크림군이 우유아이스크림군에 비하여 유의하게 높았다. 적혈구에서의 GSH-Px 활성과 catalase 활성은 올리고당첨가 검정콩아이스크림군이 다른 군에 비해 유의하게 높았다. 유익한 혐기성균인 Latobacilli 균수와 Bifidobacteria 균수가 올리고당첨가 콩아이스크림군에서 분변 중에 유의하게 증가하였으며, 콩아이스크림과 올리고당첨가 아이스크림도 우유아이스크림에 비해 유익한 세균의 증식을 촉진시켰다. 결론적으로 올리고당 첨가 콩아이스크림은 당뇨쥐에서 산화스트레스를 억제하고 장생태를 개선하는 효과를 보였다.

Keywords

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