Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effects of Complex Food Ingredient Composed of Garlic and Fermented Soybean Hypocotyl on the Serum Lipid Profiles of the Rats Fed High-Fat Diet

마늘과 대두배아 발효물로 구성된 복합 식품소재가 고지방 식이를 섭취한 흰쥐의 혈중 지질 성분에 미치는 영향

  • Choi, Hyung-Taek (Shin Won Food Industry Co., Ltd.) ;
  • Kim, Eui-Su (Shin Won Food Industry Co., Ltd.) ;
  • Ham, Seung-Shi (Department of Food Science & Biotechnology, Kangwon National University) ;
  • Park, Seung-Yong (College of Veterinary Medicine, Konkuk University) ;
  • Chung, Ha-Yull (Department of Food Science & Biotechnology and Food & Bioproduts Research Center, Hankyong National University)
  • 최형택 ((주)신원 에프아이) ;
  • 김의수 ((주)신원 에프아이) ;
  • 함승시 (강원대학교 식품생명공학과) ;
  • 박승용 (건국대학교 수의과대학) ;
  • 정하열 (한경대학교 식품생물공학과 및 식품생물산업연구소)
  • Published : 2008.04.30
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Abstract

Garlic that has been reacted with fermented soybean hypocotyl, termed Bio-Garlic, contains 6 times more allithiamine than garlic alone, and it was prepared as a complex food ingredient. To examine the effects of Bio-Garlic on obesity and hyperlipidemia, rats were fed a high-fat diet for 8 weeks. Bio-Garlic arrested increases in body weight without affecting feed intake in the rats. The Bio-Garlic also lowered serum levels of total cholesterol and triglycerides, while increased serum HDL-cholesterol levels. The atherogenic index of the Bio-Garlic treated group decreased, suggesting that Bio-Garlic has the potential to be marketed as a functional health food ingredient with beneficial effects on the circulatory system.

마늘과 대두배아의 발효물을 반응시켜 allithiamine의 함량이 기존의 마늘에 비해 6배 증가한 바이오갈릭을 제조하였다. 바이오갈릭이 고지방 식이에 의해 유발되는 과체중 및 고지혈증에 미치는 영향을 조사하기 위하여 고지방에 1%의 바이오 갈릭이 포함된 식이를 제조하고 이를 흰쥐에 8주간 공급하였다. 바이오갈릭은 흰쥐의 식이 섭취량에는 영향을 끼치지 않았으나 체중의 증가 정도를 유의적으로 억제하였다. 또한 혈중 총콜레스테롤 및 중성지방의 수준을 저하시켰으며, HDL-콜레스테롤의 수준을 증가시키는 효과를 나타내었다. 이와 같이 바이오갈릭에는 동맥경화지수를 감소시키는 생리활성이 있는 것을 알 수 있었으며 향후 혈행개선 효과를 갖는 건강 지향적 식품소재로서의 사용에 대한 가능성이 있음을 확인할 수 있었다.

Keywords

References

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