The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Bread with Added Silkworm Powder and Cholesterol on Lipid Metabolism of Rat

누에 분말 첨가빵이 Rat의 콜레스테롤 및 중성지질에 미치는 영향

  • Published : 2008.09.30
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Abstract

The principal objective of this study was to assess the effects of bread supplemented with silkworm powder and cholesterol on the lipid metabolism in rats. When the rats were fed on bread supplemented with silkworm powder and cholesterol, their net weight tended to decrease as compared with the controls. Although the rats' food intake was increased, it did not increase significantly, but the feed efficiency ratio was substantially reduced. The levels of total and LDL-cholesterols were reduced, but the levels of HDL-cholesterol were increased. The HDL-cholesterol to total cholesterol ratio and level of triglyceride level were increased substantially. The atherogenic index was reduced when rats were fed on bread supplemented with silkworm powder, and thus we concluded that the bread caused an improvement in symptoms associated with high-cholesterol.

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References

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