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 Processed Cuttlefish on Lipid and Immunoglobulin Levels in Mice Blood

가공오징어의 섭취가 쥐의 혈중 지질 조성 및 항체 형성 농도에 미치는 영향

  • Jeong, Hyang-Suk (College of Bioscience & Biotechnology, Kangwon National University) ;
  • Ha, Ji-Hye (College of Bioscience & Biotechnology, Kangwon National University) ;
  • Oh, Sung-Ho (College of Bioscience & Biotechnology, Kangwon National University) ;
  • Kim, Seoung-Seop (College of Bioscience & Biotechnology, Kangwon National University) ;
  • Jeong, Myoung-Hoon (College of Bioscience & Biotechnology, Kangwon National University) ;
  • Choi, Geun-Pyo (Dept. of Food Processing & Bakery, Gangwon Provincial University) ;
  • Park, Uk-Yeon (Dept. of Food Processing & Bakery, Gangwon Provincial University) ;
  • Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym College) ;
  • Lee, Hyeon-Yong (College of Bioscience & Biotechnology, Kangwon National University)
  • 정향숙 (강원대학교 BT특성화학부대학) ;
  • 하지혜 (강원대학교 BT특성화학부대학) ;
  • 오성호 (강원대학교 BT특성화학부대학) ;
  • 김승섭 (강원대학교 BT특성화학부대학) ;
  • 정명훈 (강원대학교 BT특성화학부대학) ;
  • 최근표 (강원도립대학 식품가공제과제빵과) ;
  • 박욱연 (강원도립대학 식품가공제과제빵과) ;
  • 박성진 (한림성심대학 관광외식조리과) ;
  • 이현용 (강원대학교 BT특성화학부대학)
  • Published : 2010.03.31
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Abstract

The content levels of taurine, DHA, and EPA of dried cuttlefish powder were $11.67{\pm}6.62\;g/kg$, $3001.11{\pm}11.42\;mg/100\;g$ and $688.13{\pm}10.51\;mg/100\;g$, respectively, which were 10~20% higher than those of the salt processed cuttlefish. After feeding dried and salt processed cuttlefish for 4 weeks, total cholesterol concentrations in mice blood were 81.3 mg/dL and 88.1 mg/dL, respectively, which was higher than 78.9 mg/dL of the control. It was also found that dried cuttlefish increased HDL-cholesterol concentrations to 71.6 mg/dL, compared to 63.1 mg/dL of salt processed cuttlefish. The triglyceride contents of dried sample was higher than that of processed sample. Blood glucose concentrations in mice fed dried or salt processed cuttlefish were 77.7 mg/dL and 90.3 mg/dL, respectively. IgG levels increased to 48.1 ng/mL by feeding the processed cuttlefish, compared to 40.3 ng/mL of the dried cuttlefish. Therefore, by analysis of serum lipid, it can be suggested that processed cuttlefish can improve immune activities through adding taurine and polyunsaturated fatty acids.

오징어의 섭취 시 혈액 내 지질 대사에 미치는 영향을 알아보기 위해 오징어 급여를 통한 실험쥐의 당 농도, 지질성분 분석과 면역 항체변화를 관찰하였다. 각각의 식이를 급여후 혈청 중의 total cholesterol 함량의 경우 대조군은 78.9 mg/dL를 나타낸 반면 건조오징어 급여군은 81.3 mg/dL, 가공오징어 급여군은 88.1 mg/dL로서 시료 투여군이 대조군과 비교하여 소폭 증가를 나타내었다. 실험식이가 종료된 후 실험쥐의 혈청 중 HDL-cholesterol 함량은 대조군이 58.1 mg/dL, 건조오징어 급여군이 71.6 mg/dL, 가공오징어 급여군이 63.1 mg/dL으로 각각 나타났다. 혈청 중 triglyceride 함량의 경우 오징어 건조오징어 급여군이 221.8 mg/dL로 196.6 mg/dL를 나타낸 대조군에 비해 다소 증가한 반면 가공오징어 급여군은 158.3 mg/dL로 감소하였다. 혈액 내 glucose 농도는 대조군 95.4 mg/dL과 비교했을 때 건조오징어 급여군과 가공오징어 급여군이 각각 77.7 mg/dL, 90.3 mg/dL로 측정되었다. 오징어 섭취에 의한 항체 생성능을 알아보기 위한 IgG 수치는 대조군 25.4 ng/mL과 비교했을 때 가공오징어 급여군에서 48.1 ng/mL로써 증가하였다. 실험결과 건조오징어가 가공오징어에 비해 총 콜레스테롤의 함량이 적은 것으로 나타난 반면, HDL-cholesterol 및 triglyceride의 함량은 큰 폭으로 증가된 것을 확인하였다. 또한 glucose 및 항체 생성능의 수치는 가공오징어 급여군에서 높게 나타났다. 따라서 가공오징어가 건조오징어와 비교했을 때 상대적으로 체내 면역체계에 긍정적인 영향을 줄 수 있을 것으로 생각된다. 하지만 건조오징어가 가공 과정을 거치면서 혈액 내 지질의 농도가 높아지는 결과를 도출함에 따라, 오징어 가공에서 타우린, DHA, EPA의 조성과 지질조성에 변화를 주어야 함을 확인했다. 따라서 오징어 가공의 효과적인 공정에 대한 연구가 종래 오징어가 가지고 있는 문제점을 해결할 수 있을 것으로 사료된다.

Keywords

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