The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Hypolipidemic Effects of Enzyme-Treated Tomato Cake on Sprague-Dawley Rats Fed a High Cholesterol Diet

고 콜레스테롤을 급여한 SD-Rat에서 효소처리한 토마토케이크가 고지혈증에 미치는 영향

  • Koh, Jong-Ho (Dept. of Bio-Food Analysis, Bio-campus, Korea Polytechnics College) ;
  • Woo, Yong-Ku (Dept. of Laboratory Animal Medicine, Bio-campus, Korea Polytechnics College) ;
  • Kim, Young-Shik (Dept. of Plant and Food Sciences, Sangmyung University) ;
  • Oh, Jun-Hyun (Dept. of Plant and Food Sciences, Sangmyung University)
  • 고종호 (한국폴리텍특성화대학 바이오식품분석과) ;
  • 우용구 (한국폴리텍특성화대학 생명의약분석과) ;
  • 김영식 (상명대학교 식물식품공학과) ;
  • 오준현 (상명대학교 식물식품공학과)
  • Received : 2012.07.31
  • Accepted : 2012.09.03
  • Published : 2012.09.30
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Abstract

Sprague-Dawley rats were fed with normal (Control), high cholesterol (HC), and high cholesterol containing 3.5% pectin-hydrolytic activity industrial enzyme (Viscozyme L)-treated tomato cakes (ETC) for 4 weeks. In the first week, the weight gain of the HC-fed group was significantly increased to 151.7% (p<0.05), compared to the 115.4% weight gain of the ETC-fed group. The feed efficiencies of the Control- and ETC-fed groups ($0.236{\pm}0.041$ and $0.447{\pm}0.030$, respectively) were significantly different to those of HC-fed group ($0.355{\pm}0.034$) (p<0.05). The kidney and epididymal fat pad of the rats fed with ETC were decreased to 0.303 g and 0.274 g, respectively. There were no significant differences in serum cholesterol, triglycerides, high density lipoprotein-cholesterol or low density lipoprotein-cholesterol levels between the HC- and ETC-fed groups. The ETC-fed group exhibited approximately a 1.1-fold higher total antioxidant activity determined by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radicals than the HC-fed group at 2 weeks. Glutathione peroxidase activity of the ETC-fed group exhibited 2.5-and 1.3-fold increases at 2 and 4 weeks, respectively.

SD-rat에 대조구(Control), 고 콜레스테롤(HC), 3.5% 펙틴-가수분해 효소(Viscozyme L)로 처리된 토마토 케이크(ETC)를 각각 4주 간 급이하였다. 첫 일주일에는 HC-급이군의 체증 증가가 151.7%로 유의적 증가를 보였지만(p<0.05), ETC-급이군의 경우는 115.4%를 보였다. Control- 및 ETC-급이군의 사료 효율은 각각 $0.236{\pm}0.041$ 및 $0.447{\pm}0.030$으로 HC-급이군의 경우($0.355{\pm}0.034$)에 비하여 유의적인 차이를 보였다(p<0.05). ETC-급이군의 신장 및 부고환의 지방체는 각각 0.303 및 0.274 g 씩 감소하였다. HC-와 ETC-급이군 간의 혈청 콜레스테롤, 트리글리세라이드, HDL- 및 LDL-콜레스테롤 수치의 유의적인 차이는 보이지 않았다. ETC-급이군의 경우 2주 급이시 ABTS radicals로 평가한 총 항산화 활성은 약 1.1배 높았으며, 2 및 4주간 급이시 glutathione peroxidase 활성은 각각 2.5 및 1.3배 높게 나타났다.

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