Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Effect of Black Pepper on the Composition of Serum and Liver in the Rat

호초(胡椒)가 백서(白鼠)의 혈청(血淸) 및 간장성분(肝臟成分)에 미치는 영향(影響)

  • Cho, Soo Yeul (Dept. of Environmental Science, Graduate School of Environmental Studies, Yeungnam University) ;
  • Lee, Sook Hwa (Dept. of Environmental Science, Graduate School of Environmental Studies, Yeungnam University)
  • 조수열 (영남대학교 환경대학원 환경과학과) ;
  • 이숙화 (영남대학교 환경대학원 환경과학과)
  • Received : 1983.06.07
  • Published : 1983.09.30

Abstract

This experiment was undertaken to investigate the effect of black pepper (BP) added to food on a living body and to determine the growth rate, digestibility, weight of organs, composition of blood and liver in the rat. Fifty-six male rats of Sprague-Dawley strain, weight $120{\pm}10g$, were divided into 4 groups and were fed ad libitum for 8 weeks. Experimental diets were divided into 4 groups. Each groups were separately added 0%, 0.5%, 2.0% and 5.0% of BP level. The results obtained are summarized as follows. The highest net weight of liver and heart generally increased according to increasing amount of BP and that of spleen and lung were not significantly different. Kidney weight was significantly higher in the group of containing 5.0% BP. Serum GOT and GPT were not significant, serum glucose was significantly lower in the group of containing 5.0% BP, and serum cholesterol was significantly higher in the group of containing 5.0% BP. Total serum protein decreased gradually as the amount of BP increased, but albumin and globulin were nor affect. Serum Na and K were not significant, but serum Ca and P were decreased as the amount of BP was increased. Liver crude lipid and crude protein were not affect. In fatty acid composition, arachidonic acid was significantly lower in the group of containing 5.0% BP.

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