• 한국지역사회생활과학회지
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• 제12권1호
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• pp.15-22
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• 2001

This study was conducted to find out the effect of fermented milk on lowering of serum and liver cholesterol in high diet. Sprague-Dawley male rats of 200g initial average weight were assigned to four experimental group : (1) high fat diet + milk (2) high fat diet + bifidobacteria (3) high fat diet + microcapsulated bifidobacteria (4) high fat diet + fermented milk by bifidobacteria. Milk, bifidobacteria, microcapsulated bifidobacteria and fermented milk by bifidobacteria were given 2ml per day. According to the result, there was lowering effect of serum and liver total cholesterol in fermented milk feeding group, Serum LDL-cholesterol was also low tendency in fermented milk by bifidobacteria feeding group. Accordingly, it was confirmed that the material that caused hypocholesteremic effect was not the bifidobacteria itself in fermented milk but the metabolic material produced in the fermentation, and it inhibited cholesterol synthesis in liver.

• Journal of Microbiology and Biotechnology
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• 제29권3호
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• pp.473-481
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• 2019

Statins are a class of lipid-lowering drugs commonly used in the prevention of cardiovascular diseases. However, statin therapy presents many limitations, which have led to an increased interest in non-drug therapies, such as probiotics, to improve blood cholesterol levels. Indeed, probiotic strains such as Lactobacillus acidophilus have been found to improve blood lipid profiles, especially in reducing total cholesterol and LDL-C levels. In this study, we established a high-cholesterol rat model and studied the effect of Lactobacillus acidophilus administration alone or in combination with rosuvastatin. We were able to show that Lactobacillus exerts a cholesterol-lowering effect. Additionally, we observed that when administered together, rosuvastin and Lactobacillus exert a combined cholesterol-lowering effect. Altogether, our data advocate for the possibility of establishing probiotics as non-drug supplements for the treatment of hypercholesterolemia.

• 한국식품과학회지
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• 제49권4호
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• pp.377-382
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• 2017

본 연구에서는 한국 전통식품인 김치에서 분리된 LAB를 이용하여 콜레스테롤 감소능을 가지고 있는 LAB를 분리하고 그 특성을 규명하였다. 23 종의 분리 LAB 중에서 L. plantarum FMB 31 균주가 99.4%의 높은 콜레스테롤 감소 활성을 나타내었고, 프로바이오틱스로서 활용하기 위한 중요한 특성인 내담즙성, 내산성 그리고 내염성 등이 대조구로 사용된 L. rhamnosus KCTC 5033 균주보다 우수하거나 동등하였다. 또한 L. plantarum FMB 31 균주는 인체 안전성과 관련된 용혈독성 및 생체아민 생성능 실험에서도 안전성에 문제가 없는 것으로 분석되었다. 향후, 이 분리균은 콜레스테롤 저하 기능을 가지는 다양한 건강 기능 식품 개발에 이용될 수 있을 것으로 기대된다.

• 한국응용과학기술학회지
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• 제2권2호
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• pp.21-24
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• 1985

The effects of dietary magnesium, calcium on the serum cholesterol concentration in rabbit was studied for a period of 21 days using isocalorids and isonitrogenous basal diet. It is investigated that the serum cholesterol level lowering by feeding with calcium, magnesium, sesame oil and perilla oil, did not appeared but perilla oil and magnesium feeding group appeared a little bit lowering. There was no effect for the total protein, but there was some sort of effect for albumin and globulin. Particulary, alpa-globulin was increased by calcium, magnesium, sesame oil and perilla oil feeding groups. The esterified cholesterol was increased at the magnesium and perilla oil diet group. It is also, investigate that there is almost no effect for the electrolytes concentration and transport phenomena in the cell through magnesium, calcium, sesame oil and perilla oil diet groups.

• Asian-Australasian Journal of Animal Sciences
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• 제18권2호
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• pp.267-276
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• 2005

This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese. For cholesterol removal, separated cream was treated with 10% ${\beta}$-cyclodextrin at 800 rpm, then blended with remaining skim milk and homogenized with 1,000 psi at $70^{\circ}C$. Experimental cheeses were manufactured by five different levels of phytosterol addition. After the cholesterol reduction process by ;${\beta}$-cyclodextrin, the cholesterol removal rate was in the range of 91.0 to 92.1%. Amount of short-chain free fatty acid and free amino acids increased with an increase of phytosterol ester, and those were significantly different from that of control in all ripening periods. All rheological properties also increased with an increase of phytosterol ester during ripening period. In sensory analysis, the scores of rancid, bitterness Cheddar flavor and off-flavor intensities increased significantly, while texture was decreased during ripening in phytosterol ester-added groups. Total blood cholesterol was reduced by 18% when rats were fed Cheddar cheese treated with 8% phytosterol. The present study indicated that phytosterol ester addition resulted in a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 정기총회 및 제33차 춘계 학술대회
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• pp.334-336
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• 2004

This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese, which was manufactured by the mixture of cholesterol-reduced cream and skim milk. After the cholesterol reduction process by ${\beta}$-CD treatment, the cholesterol removal rate was in the range of 91.2 to 92.1%. In animal study, 18% of total blood cholesterol was lowered in 8% phytosterol ester-added Cheddar cheese, which was significantly different from that of control. The present study indicated that phytosterol ester addition showed a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.

• Journal of Nutrition and Health
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• 제30권7호
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• pp.770-780
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• 1997

This study was performed to investigate the effect of chitosan and NOCC from different sources and of different molecular weights on lipid metabolism. Sprague-Dawley rats were blocked into 26 groups according to body weight, and were raised for 4 weeks. Cadmium chloride was given at the level of 0 or 400 ppm in diet. Various chitosan and NOCC sources were given at the level of 0%(w/w) of diet. Total serum cholesterol and serum triglyceride concentrations were little affected by chitosan and NOCC supplements. However, HDL-cholesterol concentration and HDL : total cholesterol ratio were increased , and liver lipid, cholesterol , and triglyceride concentration were decreased by chitosan and NOCC supplements. The cholesterol and lipid lowering activity depends on fiber sources(crab and shrimp); type (chitosan and NOCC); and molecular weight(low , medium , and high). Among cadmium-free groups, chitosan-fed groups showed greater activity than NOCC -fed groups in lowering cholesterol and lipid levels, and greater fecal excretion of lipids and bile acids. Crab chitosans were more effective in cholesterol and lipid lowering activity than shrimp chitosans. The group fed high molecular weight crab chitosan showed the highest fecal excretion of lipids and bile acids. This indicated that high molecular weight crab chitosan was most effective in interfering with cholesterol and lipid absorption.

• 한국식품영양과학회지
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• 제23권3호
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• pp.371-379
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• 1994

The effect of milk in low and high cholesterol diets were investigated on serum cholesterol esterification. Weanling male Sprague-Dawley rats were divided into low(0.01% w/w) and high (1.01% w/w) cholesterol-diets groups. Bothlow and high cholesterol groups were consisted of three groups : control , LM(low heat milk), and HM (high heat milk) groups. After feeding these experimental diets for six weeks, serum cholesterol (free cholesterol and cholestryl ester) concentration and activity of lecithin.: cholesterol acyltransferase (LCAT) were measured, and serum lipoprotein profile was examined using gel column chromatography. According to the result, activity of LCAT was elevated independently by intakes of high cholesterol and milk , which resulted in the increase of daily turnover of serum cholesteryl ester. However, the turnover of HDL-cholesteryl ester increased only by milk. LCAT activity was moderately correlated with levels of total-and HDL-free choelsterol. It is concluded from the present study that milk had the cholesterol-lowering effect which partly appears to be mediated through facilitated reverse cholesterol transport.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2001년도 International Symposium on Signal transduction in Toxicology
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• pp.142-142
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• 2001

This study was undertaken to explore the effect of SN20 and SQ compounds, which were synthesized by UL-Biotech on the lowering of level of the blood cholesterol by (Seoul, Republic of Korea), and the mechanism of them. The lowering effect of SN20 and SQ on total blood cholesterol were determined in rats fed hyperlipodic powder diets containing 1% cholesterol and 0.5% cholic acid with warious concentrations of SN20 or SQ for 1 week to 4 weeks.(omitted)

• 생약학회지
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• 제50권1호
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• pp.46-52
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• 2019

This study was conducted to investigate the cholesterol and Triglyceride (TG) lowering and anti-obesity effects of water extract of vegetable formula (onion 25%, carrot 20%, Cabbage 20%, Sweet Pumpkins 20%, Chinese plum 5%, turmeric 5%, morus leaves 5%, SLS) in mice fed high fat-diet. ICR mice were divided into 3 groups; a normal diet group (ND), a high-fat diet group (HFD), a high-fat diet and SLS with 300 mg/kg treated group (HFD+SLS). Body fat gain was increased by high-fat diet and HFD+SLS group showed a definite weight loss. The total cholesterol level in the HFD+SLS group was 328.4 mg/dl which was 27.4% lower than that in the HFD group and the cholesterol-lowering effect of SLS was confirmed. The HFD + SLS group showed 118.1 mg/dl and the triglyceride level in the serum was decreased by 88.7% compared to the HFD group and SLS significantly decreased blood triglyceride levels. RT-PCR showed that the expression of PPAR-${\gamma}$ and the target gene SCD-1 was inhibited in a dose-dependent manner in the SLS-treated group. These results suggest that the SLS water extract may have a cholesterol and triglyceride-lowering effect and inhibit the expression of PPAR-${\gamma}$ and SCD-1 to have an anti-obesity effect.