Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Cheonggukjang Made from Sword Bean on Serum Lipid Profile and Tissue Change in Rats

  • Kim, Jae-Young (Pesticide and Veterinary Drug Residues Division, Department of Food Safety Evaluation, National Institute of Food and Drug Evaluation, Ministry of Food and Drug Safety) ;
  • Kim, Un-Sung (Quality Improvement Evaluation Team, Korea Health Industry Development Institute) ;
  • Chang, Moon-Ik (Pesticide and Veterinary Drug Residues Division, Department of Food Safety Evaluation, National Institute of Food and Drug Evaluation, Ministry of Food and Drug Safety) ;
  • Moon, Kwang-Hyun (Health Care Team, Sunchang County Office) ;
  • Baek, Seung-Hwa (Department of Biofood Science and Biotechnology, Chungbuk Provincial University)
  • Received : 2013.05.09
  • Accepted : 2013.07.10
  • Published : 2013.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was to investigate serum triglyceride (TG), phospholipid (PL), and cholesterol concentrations after feeding the combined diets of prepared traditional Cheonggukjang (TC) or Cheonggukjang made from sword bean powder (CS), the feed, and high-fat cholesterols at certain ratio for 8 weeks in rats, and then confirmed the effects of the diets based on the changes in the tissues of livers, kidneys, and spleens. The serum TG concentrations were lower in CS group compared to that of in TC group. The increase of PL concentrations was greater in CS group than that of TC group. FChCS6 group (92% feed+2% cholesterol+6% CS) showed the lowest total-cholesterol (T-C), $60.1{\pm}8.5mg/dL$, indicating that CS was effective to lower the T-C. Both TG/PL and T-C/PL ratio tended to be decreased. As CS intake was effective in the reduction of low density lipoprotein-cholesterol level as well as the increase of high density lipoprotein-cholesterol level, it would be effective in the prevention of adult diseases and circulatory diseases. It was confirmed that there were no changes in organ appearance and tissues in the rats with CS intake. Therefore, CS intake showed superior functionalities than that of TC intake.

Keywords

References

  1. Allain CC, Poon LS, Chan CSG, Richmond W, and Fu PC (1974) Enzymatic determination of total serum cholesterol. Clin Chem 20, 470-5.
  2. Anderson JW, Smith BM, and Washnock CS (1999) Cardiovascular and renal benefits of dry bean and soybean intake. Am J Clin Nutr 70, 464-74. https://doi.org/10.1093/ajcn/70.3.464s
  3. Ando K, Nagata K, Beppu M, Kikugawa K, Kawabata T, Hasegawa K et al. (1998) Effect of n-3 fatty acid supplementation on lipid peroxidation and protein aggregation in rat erythrocyte membranes. Lipids 33, 505-11. https://doi.org/10.1007/s11745-998-0234-6
  4. Braunwald E (1997) Shattuck lecture-cardiovascular medicine at the turn of the millennium: triumphs, concerns, and opportunities. New Engl J Med 337, 1360-9. https://doi.org/10.1056/NEJM199711063371906
  5. Chang MI, Kim JY, Kim SJ, and Baek SH (2011) Effect of sword bean Chunggukjang addition on quality of Kochujang. J Korean Soc Food Sci Nutr 40, 1292-9. https://doi.org/10.3746/jkfn.2011.40.9.1292
  6. Cho YS, Seo KI, and Shim KH (2000) Antimicrobial activities of Korean sword bean (Canavalia gladiata) extracts. Korean J Food Preserv 7, 113-6.
  7. Chung DH (1999) Soybean science. Taekwang Publish, Korea.
  8. Chung HR (2004) Functional analysis of body weight. In Wheat: Method of health functional food evaluation, pp. 75-142, Ministry of Food and Drug Safety, MFDS, Korea.
  9. Haglund O, Luostarinen R, Wallin R, and Saldeen T (1992) Effects of fish oil on triglycerides, cholesterol, lipoprotein(a), atherogenic index and fibrinogen. Influence of degree of purification of the oil. Nutr Res 12, 455-68. https://doi.org/10.1016/S0271-5317(05)80016-8
  10. Iwai K, Nakaya N, Kawasaki Y, and Matsue H (2002) Antioxidative functions of natto, a kind of fermented soybeans: Effect on LDL oxidation and lipid metabolism in cholesterol-fed rats. J Agric Food Chem 50, 3597-601. https://doi.org/10.1021/jf0117199
  11. Jenkins DJA, Kendall CWC, Jackson CC, Connelly PW, Parker T, Faulkner D et al. (2002) Effect of high- and low-isoflavone soyfoods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women. Am J Clin Nutr 76, 365-72. https://doi.org/10.1093/ajcn/76.2.365
  12. Kim B, Byun BY, and Mah JH (2012) Biogenic amine formation and bacterial contribution in Natto products. Food Chem 135, 2005-11. https://doi.org/10.1016/j.foodchem.2012.06.091
  13. Kim SS, Kim KT, and Hong HD (2001) Development of Chunggukjang adding the sword beans. Korea Soybean Digest 18, 33-50.
  14. Kim US, Kim JY, Kim SJ, Moon KH, and Baek SH (2012) Isoflavonoid contents, antibacterial activities, and physiological activities of Cheonggukjang made from sword bean. J Korean Soc Food Sci Nutr 41, 174-81. https://doi.org/10.3746/jkfn.2012.41.2.174
  15. Lee BY, Kim DM, and Kim KH (1991) Physico-chemical properties of viscous substance extracted from Chungkook-jang. Korean J Food Sci Technol 23, 599-604.
  16. Lee CH and Koh JB (2006) Effects of Cheonggukjang on lipid metabolism in female rats fed cholesterol diet. J Life Sci 16, 932-7. https://doi.org/10.5352/JLS.2006.16.6.932
  17. Lee JO, Ha SD, Kim AJ, Yuh CS, Bang IS, and Park SH (2005) Industrial application and physiological functions of Chongkukjang. Food Science Industry 38, 69-78.
  18. Lee KH, Her ES, and Park EJ (2006) Effect of intake of the steamed bean-and Chungkukjang-powder on blood parameters and antioxidative nutrients in college women. J Kor Dietetic Assoc 12, 289-98.
  19. Lee SZ (1994) Bonchogangmok. Eusungdang press, Korea.
  20. Liao FH, Shieh MJ, Yang SC, Lin SH, and Chien YW (2007) Effectiveness of a soy-based compared with a traditional low-calorie diet on weight loss and lipid levels in overweight adults. Nutrition 23, 551-6. https://doi.org/10.1016/j.nut.2007.05.003
  21. Lovati MR, Manzoni C, Gianazza E, Arnoldi A, Kurowska E, Carroll KK et al. (2000) Soy protein peptides regulate cholesterol homeostasis in hep G2 cells. J Nutr 130, 2543-9. https://doi.org/10.1093/jn/130.10.2543
  22. McGowan MW, Artiss JD, Strandbergh DR, and Zak B (1983) A peroxidasecoupled method for the colorimetric determination of serum triglycerides. Clin Chem 29, 538-42.
  23. MFDS (2012) Food code. Ministry of Food and Drug Safety, Korea.
  24. Potter SM (1995) Overview of proposed mechanisms for the hypocholesterolemic effect of soy. J Nutr 125, 606S-11S.
  25. Ridges L, Sunderland R, Moerman K, Meyer B, Astheimer L, and Howe P (2001) Cholesterol lowering benefit of soy and linseed enriched foods. Asia Pacific J Clin Nutr 10, 204-11. https://doi.org/10.1046/j.1440-6047.2001.00253.x
  26. Setchell KDR (1998) Phytoestrogens: the biochemistry, physiology, and implications for human health of soy isoflavones. Am J Clin Nutr 68, 1333S-46S. https://doi.org/10.1093/ajcn/68.6.1333S
  27. Smartt J (1990) Grain legumes. Cambridge University Press, UK.
  28. Sohn JS, Hong S, and Kim MK (2007) Effect of glutinous barley intake on lipid metabolism in middle-aged rats fed a high-fat diet. Food Sci Biotechnol 16, 1023-8.
  29. Takayama M, Itoh S, Nagasaki T, and Tanimizu I (1977) A new enzymatic method for determination of serum choline-containing phospholipids. Clin Chim Acta 79, 93-8. https://doi.org/10.1016/0009-8981(77)90465-X
  30. Taguchi K, Kawabata M, Ohtsuki K, and Tanaka Y (1986) Changes in dietary fiber of Natto and tempeh during fermentation. J Jpn Soc Nutr Food Science 39, 203-8. https://doi.org/10.4327/jsnfs.39.203
  31. Warnick GR and Albers JJ (1978) A comprehensive evaluation of the heparin-manganese precipitation procedure for estimating high density lipoprotein cholesterol. J Lipid Res 19, 65-76.
  32. Wong WW, Smith EO, Stuff JE, Hachey DL, Heird WC, and Pownell HJ (1998) Cholesterol-lowering effect of soy protein in normocholesterolemic and hypercholesterolemic men. Am J Clin Nutr 68, 1385S-9S. https://doi.org/10.1093/ajcn/68.6.1385S
  33. Yang SO, Chang PS, and Lee JH (2006) Isoflavone distribution and $\beta$-glucosidase activity in Cheonggukjang, a traditional Korean whole soybean-fermented food. Food Sci Biotechnol 15, 96-101.