Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Effects of Salvia plebeia R. Br. on Antioxidative Enzyme Activities and Oxidative Damage in Rats Fed High-Fat and High-Cholesterol Diets

곰보배추섭취가 고지방과 고콜레스테롤 식이 랫드에서의 항산화 효소활성 및 산화적 손상에 미치는 영향

  • Song, Won-Yeong (Department of Nutrition Food, International University of Korea) ;
  • Choi, Jeong-Hwa (Department of Nutrition Food, International University of Korea)
  • 송원영 (한국국제대학교 영양식품학과) ;
  • 최정화 (한국국제대학교 영양식품학과)
  • Received : 2018.07.11
  • Accepted : 2018.07.25
  • Published : 2018.08.30
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Abstract

The purpose of the present study was to investigate the effect of Salvia Plebia R. Br. (SP) powder on the antioxidative defense system and oxidative stress in rats which were fed a high fat high cholesterol diet. Accordingly, the rats were divided into four experimental groups which were composed of a high fat high cholesterol diet group (HF), HF diet with 5% SP powder supplemented group (PA), a HF diet with 10% SP powder supplemented group (PB), and a normal group (N). Consequently, the hepatic catalase activity of the HF group was decreased compared to the normal group (N), but it is recorded that of the PA and PB groups were significantly increased. With this in mind, the PA and PB groups resulted in the case of significantly increased activities of hepatic GSH-px and SOD. The hepatic superoxide radical and hydrogen peroxide contents of the PA and PB groups were significantly decreased, as compared to the HF group. The GOT and GPT activities of the PB group were also significantly decreased when thus compared to the HF group. Notably, the carbonyl values contents of the PA and PB groups were significantly reduced compared to the HF group. The hepatic TBARS values in the liver were significantly reduced as measured in the PA and PB groups. These results suggest that the SP powder may reduce the incidence of oxidative damage, by the activation of an antioxidative enzyme in rats fed with high fat high cholesterol diets.

본 연구에서는 고지방 고콜레스테롤 식이 흰쥐에서 곰보배추 파우더가 간조직의 항산화 효소활성 및 산화적 손상에 미치는 영향을 관찰하였다. 실험군을 4군으로 나누어 정상 식이군, 고지방 고콜레스테롤 식이군, 고지방 고콜레스테롤 식이에 곰보배추 파우더를 5% 및 10% 첨가한 군으로 각각 나누었다. 간 조직 중의 항산화 효소계인 GSH-px, catalase 및 SOD 활성은 정상군에 비해 HF군에서는 감소되는 경향을 나타내었으나 HF군에 비해 곰보배추 파우더 공급군에서 유의적으로 증가되었다. Superoxide radical 함량을 mitochondria 및 microsome에서 측정한 결과 정상군에 비해 HF군에서 유의적인 증가를 나타내었으나 곰보배추 공급으로 유의하게 감소되었다. 특히 microsome 에서는 군간의 유의한 차이도 나타내었다. 간조직의 cytosol 및 mitochondria에서 $H_2O_2$의 함량에서는 곰보배추 공급군 모두에서 유의적인 감소로 정상군 수준을 나타내었다. 혈청에서 간수치 GOT 및 GPT를 측정한 결과 10%의 곰보배추의 공급으로 HF군에 비해 유의적으로 감소되었다. 간 조직의 microsome 및 mitochondria에서의 산화단백질 함량 또한 곰보배추 파우더의 공급으로 유의적으로 감소하였다. 과산화지질의 함량을 간조직에서 관찰 한 결과 고지방 고콜레스테롤 식이로 인해 증가된 과산화지질이 곰보배추 파우더를 공급한 군에서 유의한 감소를 나타내었다. 곰보배추의 공급으로 고지방 고콜레스테롤 식이로 손상된 간조직의 항산화계는 곰보배추 내 함유되어진 여러 생리활성 물질들이 항산화효소의 활성을 증가시켜 체내에서 생성된 free radical에 의한 산화를 억제시켰으리라 사료되어진다. 이로 미루어 곰보배추는 체내 조직의 산화를 억제하는 항산화작용에 효과적으로 기여함을 알 수 있었다.

Keywords

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