Inhibitory Effects of Functional Sujeonggwa (Cinnamon Drink) on Lipid Peroxidation and DNA Damage in Diet-Induced Hypercholesterolemic ApoE Knockout Mice

고콜레스테롤혈증 ApoE Knockout 마우스에서 기능성 수정과의 지질과산화 및 산화적 DNA 손상 억제 효과

  • Park, Eunju (Department of Food and Nutrition, Kyungnam University) ;
  • Baek, Aran (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University) ;
  • Kim, Mijeong (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University) ;
  • Lee, Seon Woo (Department of Food and Nutrition, Kyungnam University) ;
  • Lee, Eunji (Department of Food and Nutrition, Kyungnam University) ;
  • Choi, Mi-Joo (Department of Food and Nutrition, Kyungnam University) ;
  • Lee, Jeehyun (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University) ;
  • Song, Yeong Ok (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University)
  • 박은주 (경남대학교 식품영양학과) ;
  • 백아란 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김미정 (부산대학교 식품영양학과 및 김치연구소) ;
  • 이선우 (경남대학교 식품영양학과) ;
  • 이은지 (경남대학교 식품영양학과) ;
  • 최미주 (경남대학교 식품영양학과) ;
  • 이지현 (부산대학교 식품영양학과 및 김치연구소) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소)
  • Received : 2014.07.14
  • Accepted : 2014.07.25
  • Published : 2014.11.30


The recipe for sujeonggwa, a Korean traditional sweet drink containing cinnamon, ginger, sugar, or honey, was modified by replacing sugar with alternative sweeteners [stevia or short-chain frutooligosaccharide (scFOS)] in order to improve the health functionality of sujeonggwa. The aim of this study was to evaluate the effects of modified sujeonggwa on lipid peroxidation and oxidized DNA damage in diet-induced hypercholesterolemic ApoE knockout mice. Hypercholesterolemia was induced in 6-week-old male mice by administration of a high cholesterol diet (1.25% cholesterol, 0.5% cholic acid, and 10% coconut oil) for 4 weeks, after which mice were divided into five groups: sucrose solution-fed control group, sujeonggwa containing sucrose group, sucrose+stevia group, sucrose+stevia+scFOS group, and commercially available sujeonggwa group as a positive control. After 6 weeks, sujeonggwa supplementation resulted in reduced hepatic thiobarbituric acid reactive substances (TBARS), regardless of sweetener type. However, reduction of hepatic TBARS by commercially available sujeonggwa was insignificant. Both endogenous and $H_2O_2$-induced DNA damage in hepatocytes and splenocytes were significantly reduced only in the sujeonggwa containing stevia group compared to the sucrose-fed control group. There were no significant effects of sujeonggwa supplementation on total radical trapping potential, lipid peroxidation, or DNA damage in blood. These results suggest that sujeonggwa has protective effects against hepatic lipid peroxidation and DNA damage in hepatocytes or splenocytes from diet-induced hypercholesterolemic ApoE knockout mice, and the type of sweetener should be modified to improve the health benefits of sujeonggwa.


Supported by : 농림축산식품부


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