Effect of Monascus koji on Blood Pressure and Serum Cholesterol Composition of SHR by Chronic Dietary Administration

홍국 장기투여가 SHR의 혈압 및 혈중 콜레스테롤 조성에 미치는 영향

  • 류미라 (한국식품개발연구원) ;
  • 김은영 (한국식품개발연구원) ;
  • 한진수 (㈜바이오제노믹스 해은생명과학연구소)
  • Published : 2003.04.01


The antihypertensive and cholesterol- lowering effects of Monascus koji (M. koji) prepared with Monascus ruber IFO32318 were examined in spontaneously hypertensive rats (SHR). Control was fed a normal diet and groups I, II or III were fed diets containing 0.03%, 0.1% or 0.3% M. koji for 8 weeks, respectively. After 8 weeks, all animals were fed normal diets in the following 2 weeks. The blood pressure of rats fed M. koji added diets were significantly attenuated as compared with control and the diet containing high concentration of M. koji had a tendency of stronger antihypertensive effect. These differences lasted throughout the experimental period when they were fed experimental diet. For 2 weeks after the 8 weeks of experimental diet all groups were fed the same normal diet and the differences of blood pressure caused by M. koji disappeared. In rats fed the M. koji added diet, the serum total cholesterol (TC), HDL cholesterol (HDL-C), LDL cholesterol (LDL-C) were not differed compared with control, but VLDL cholesterol (VLDL-C) was significantly lowered. M koji also significantly decreased serum risk factors, both TC/HDL-C ratio and non HDL-C/HDL-C ratio. Consequently, it is suggested that M. koji may play an important role to attenuate hypertension and to improve serum lipid Profiles.


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