The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Sunsik Following Steaming and Drying Nine Times on Antioxidative Activity in Obese Rats Fed a High-Fat Diet

구증구포로 제조한 선식이 고지방 식이를 섭취한 비만 쥐의 생체 내 항산화력에 미치는 영향

  • Hwang, Kyung-Hee (Dept. of Faculty of Food, Nutrition and Cookery, Keimyung College University)
  • 황경희 (계명문화대학교 식품영양조리학부)
  • Received : 2020.09.25
  • Accepted : 2020.10.07
  • Published : 2020.10.31
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Abstract

The purpose of this study was to investigate the effects of nine times repetitive steaming and drying process Sunsik diets on antioxidant activity in obese mice fed high fat diets to prevent oxidative stress, using drying materials comprising 23 kinds of cereals (61.5%), beans (30.0%), sweet potato and potato (3.0%), fruits (2.0%), vegetables (3.0%), and stevioside, a natural sweetener (0.5%). We produced three samples: the experimental group was classified into the normal diet group (control), the high fat diet group (HF), and the high fat diet group + the Sunsik group (3HFS, 7HFS, 9HFS) fed to the mice for eight weeks. As a result, the serum, liver lipid peroxide, and nitric oxide levels were significantly higher in the HF group than in the C group at p<0.05 level, and the NO level was lower in the Sunsik supplemented groups. The antioxidant enzyme catalase activity significantly decreased in the HF group at the p<0.05 level compared to the C group. The total antioxidant activity of the C group was significantly higher in serum, liver, and kidney tissues than the HF group (p<0.05). The anthocyanin level in liver and spleen tissue was significantly higher in the group fed Sunsik than in the HF group.

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References

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