Advanced SearchSearch Tips
Effects of Kimchi Powder or Lactobacillus plantarum Added Fermented Sausages on Serum Lipid and Cholesterol Levels in Rats
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Kimchi Powder or Lactobacillus plantarum Added Fermented Sausages on Serum Lipid and Cholesterol Levels in Rats
Lee, Jin-Wook; Pyun, Chang-Won; Hong, Go-Eun; Han, Kyu-Ho; Choi, Kang-Duk; Lee, Chi-Ho;
  PDF(new window)
This study was performed to investigate the serum lipid and cholesterol lowering effects of kimchi powder or Lactobacillus plantarum when added to fermented sausage in rats. Male SD (Sprague-Dawley) rats were divided in three groups and administered with the following diets for 6 wk: non-fermented sausage added diets (CON), kimchi fermented sausage added diets (KIM), and Lactobacillus plantarum fermented sausage added diets (PLA). The CON has significantly (p<0.05) higher food intake, body weight gains, and final body weight than the other two groups. The body weight of KIM was significantly (p<0.05) lower than that of the other groups. The weights of organs (heart, lung, liver, kidney, spleen, perirenal adipose tissue, and epididymal adipose tissue) were not affected by any treatments. The mean value of serum triglycerides (TG) concentration in KIM and PLA groups was not significantly different compared with CON. Total cholesterol, low density lipoprotein and high density lipoprotein levels in serum of KIM were significantly (p<0.05) lower than those of CON. The serum free cholesterol level and atherogenic index (AI) in KIM and PLA were significantly (p<0.05) lower than those of CON. In conclusion, dietary supplementations with kimchi powder fermented sausages or L. plantarum fermented sausages were effective for lowering serum lipid, cholesterol levels and atherogenic index in rats.
kimchi fermented sausage;Lactobacillus plantarum;cholesterol;adipose tissue;atherogenic index;
 Cited by
Been, A. and Prasad, V. (1997) Effect of yogurt and bifidus yogurt fortified with skim milk powder, condensed whey and lactase-hydrolyzed condensed whey on serum cholesterol and triacylglycerol levels in rats. J. Dairy Res. 64, 453-457. crossref(new window)

Cha, S. D., Yu, J. W., Kim, T. W., Cho, H. S., and Lee, D. H. (2012) Effects of Lactobacillus plantarum CIB 001 on lipid metabolism of hypercholesterolemic rats. Korean J. Food Sci. Technol. 44, 324-330. crossref(new window)

Chang, J. H., Shim, Y. Y., Cha, S. K., and Chee, K. M. (2010) Probiotic characteristics of lactic acid bacteria isolated from kimchi. J. Appl. Microbiol. 109, 220-230.

Friedewald, W. T., Levy, K. I., and Fredrickson, D. S. (1972) Estimation of the concentration of low-density lipoprotein cholesterol in plasma, without use of the preparative ultracentrifuge. Clin. Chem. 18, 499-502.

Greenwald, C. G. (1991) Overview of fat and cholesterol reduction technologies. In: Fat and Cholesterol Reduced Foods: Technologies and strategies. Haberstroh, C. and Morris, C. E. (eds.), Advances in Applied Biotechnology Series. 12, 21-34.

Jeun, J., Kim, S., Cho, S. Y., Park, H. J., Seo, J. G., Chung, M. J., and Lee, S. J. (2010) Hypocholesterolemic effects of Lactobacillus plantarum KCTC 3928 increased bile acid excretion in C57BL/6 mice. Nutrition 26, 321-330. crossref(new window)

Kawase, M., Hashimoto, H., Hosoda, M., Morita, H., and Hosono., A. (2000) Effect of administration of fermented milk containing whey protein concentrate to rats and healthy men on serum lipids and blood pressure. J. Dairy Sci. 83, 255-263. crossref(new window)

Lee, J., Hwang, K. T., Heo, M. S., Lee, J. H., and Park, K. Y. (2005) Resistance of Lactobacillus plantarum KCTC 3099 from Kimchi to oxidative stress. J. Med. Food 8, 299-304. crossref(new window)

Lee, J., Yun, H. S., Cho, K. W., Oh, S., Kim, S. H., Chun, T., Kim, B., and Whang, K. Y. (2011) Evaluation of probiotic characteristics of newly isolated Lactobacillus spp.: immune modulation and longevity. Int. J. Food Microbiol. 148, 80-86. crossref(new window)

Lee, J. Y. and Kunz, B. (2005) The antioxidant properties of baechu-kimchi and freeze dried kimchi-powder in fermented sausages. Meat Sci. 69, 741-747. crossref(new window)

Mann, G. V. and Spoerry, A. (1974) Studies of a surfactant and cholesterol in the Massai. Am. J. Clin. Nutr. 27, 464-469.

Rao, D. R, Chawan, C. B., and Pulusani, S. R. (1981) Influence of milk and thermophilus milk on plasma cholesterol levels and hepatic cholesterogenesis in rats. J. Food Sci. 46, 1339-1341. crossref(new window)

Reeves, P. G., Nielsen, F. H., and Fahey, G. C. Jr. (1993) AIN-93 purified diets for laboratory rodents: Final report of the American Institute of Nutrition ad hoc writing committee on the reformulation of the AIN-76A rodent diet. J. Nutr. 123, 1939-1951.

Rodas, B. Z., Gilliland, S. E., and Maxwell, C. V. (1996) Hypocholesterlemic action of Lactobacillus acidophilus ATCC 43121 and calcium in swine with hypercholesterolemia induced by diet. J. Dairy Sci. 79, 2121-2128. crossref(new window)

St-Onge, M. P., Farnworth, E. R., and Jones, P. J. (2000) Consumption of fermented and non-fermen.ted dairy products: Effects on cholesterol concentrations and metabolism. Am. J. Clin. Nutr. 71, 674-681.

Taranto, M. P., Sesma, F., Holbano, R., and Valdez, G. F. (1997) Bile salt hydrolase plays a key role on cholesterol removed by Lactobacillus reuteri. Biotechnol. Lett. 19, 245-247. crossref(new window)

Wang, Y., Chen, C., Ai, L., Zhou, F., Zhou, Z., Wang, L., Zhang, H., Chen, W., and Guo, B. (2011) Complete genome sequence of the probiotic Lactobacillus plantarum ST-III. J. Bacteriol. 193, 313-314. crossref(new window)

World Health Organization (WHO). (2002) Prevention of coronary heart disease: report of a WHO expert committee. World Health Organ. Tech. Rep. Ser. 678.