한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제25권3호
  • /
  • Pages.590-598
  • /
  • 2012
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

고 콜레스테롤을 급여한 SD-Rat에서 효소처리한 토마토케이크가 고지혈증에 미치는 영향

Hypolipidemic Effects of Enzyme-Treated Tomato Cake on Sprague-Dawley Rats Fed a High Cholesterol Diet

  • 고종호 (한국폴리텍특성화대학 바이오식품분석과) ;
  • 우용구 (한국폴리텍특성화대학 생명의약분석과) ;
  • 김영식 (상명대학교 식물식품공학과) ;
  • 오준현 (상명대학교 식물식품공학과)
  • 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)
  • 투고 : 2012.07.31
  • 심사 : 2012.09.03
  • 발행 : 2012.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

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.

키워드

참고문헌

  1. AOAC (Assoc. of Official Analytical Chemists). 1997. Official Methods of Analysis (1997). Washington, D.C.: AOAC
  2. American Institute of Nutrition Report of the American Institute of Nutrition ad Hoc Committee on Standards for Nutritional Studies. 1977. J Nutr 107:1340-1348 https://doi.org/10.1093/jn/107.7.1340
  3. Anese M, Manzocco L, Nicoli MC, Lerici CR. 1999. Antioxidant properties of tomato juice as affected by heating. J Sci Food Agric 79:750-754 https://doi.org/10.1002/(SICI)1097-0010(199904)79:5<750::AID-JSFA247>3.0.CO;2-A
  4. Cho IJ, Lee C, Ha TY. 2007. Hypolipidemic effect of soluble fiber isolated from seeds of Cassia tora Linn in rats fed a high-cholesterol diet. J Agric Food Chem 55:1592-1596 https://doi.org/10.1021/jf0622127
  5. Elliott J, Mulvihill E, Cuncan C, Forsythe R, Kritchevsky D. 1981. Effects of tomato pomace and mixed-vegetable pomace on serum and liver cholesterol in rats. J Nutr 111:2203-2211 https://doi.org/10.1093/jn/111.12.2203
  6. Friedman M, Fitch TE, Yokoyama WE. 2000. Lowering of plasma LDL cholesterol in hamsters by the tomato glycoalkaloid tomatine. Food Chem Toxicol 38:549-553 https://doi.org/10.1016/S0278-6915(00)00050-8
  7. Friedman M, Henika PR, Mackey BE. 1996. Feeding of potato, tomato and eggplant alkaloids affects food consumption and body and liver weight in mice. J Nutr 126:989-999 https://doi.org/10.1093/jn/126.4.989
  8. Friedman M, Levin CE. 1998. Dehydrotomatine content in tomatoes. J Agric Food Chem 46:2096-2101 https://doi.org/10.1021/jf970898k
  9. German JB, Xu R, Walzem R, Kinsella JE, Knuckes B, Nakamura M, Yokoyama WH. 1996. Effect of dietary fats and barley fiber on total cholesterol and lipoprotein cholesterol destruction in plasma of hamsters. Nutr Res 16:1239-1249 https://doi.org/10.1016/0271-5317(96)00127-3
  10. Gerster H. 1997. The potential role of lycopene for human health. J Am College Nutr 16:109-126 https://doi.org/10.1080/07315724.1997.10718661
  11. Ha T-Y, Han S. 2005. Bioactive components in rice bran oil improve lipid profiles in rats fed a high cholesterol diet. Nutr Res 25:597-606 https://doi.org/10.1016/j.nutres.2005.05.003
  12. Hsu YM, Lai CH, Chang CY, Fan CT, Chen CT, Wu CH. 2008. Characterization the lipid-lowering effects and antioxidant mechanisms of tomato paste. Biosci Biotechnol Biochem 72:677-685 https://doi.org/10.1271/bbb.70402
  13. Koh JH, Kim Y, Oh J-H. 2010. Chemical characterization of tomato juice fermented with bifido-bacteria. J Food Sci 75:C428-432 https://doi.org/10.1111/j.1750-3841.2010.01632.x
  14. Kozukue N, Friedman M. 2003. Tomatine, chlorophyll, $\beta$-carotene and lycopene content in tomatoes during growth and maturation. J Sci Food Agric 83:195-200 https://doi.org/10.1002/jsfa.1292
  15. Miller NJ, Rice-Evans C, Davies MJ. 1993. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin Sci 84:407-412 https://doi.org/10.1042/cs0840407
  16. Nishina PM, Schneeman BO, Freedland RA. 1991. Effects of dietary fibers on nonfasting plasma lipoprotein and apolipoprotein levels in rats. J Nutr 121:431-437 https://doi.org/10.1093/jn/121.4.431
  17. Rao PU. 1991. Nutrient composition and biological evaluation of defatted tomato (Lycopersicum esculentus) seed cake. Plant Food Human Nutr 41:101-106 https://doi.org/10.1007/BF02196386
  18. Silaste M-L, Alfthan G, Aro A, Kesaniemi YA, Horkko S. 2007. Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation. Brit J Nutr 98:1251-1258
  19. Visioli F, Riso P, Grande S, Galli C, Porrini M. 2003. Protective activity of tomato products on in vivo markers of lipid oxidation. Eur J Nutr 42:201-206 https://doi.org/10.1007/s00394-003-0415-5
  20. Yun JW, Lee BS, Kim CW, Kim BH. 2007. Comparison with 3 high-fat diet for studying obesity in C57BL/6 mouse. Lab Anim Res 23:245-250