Effect of Waxy Barley Bread with Trans Fat on the Lipid Profile and Fatty Acid Composition in Healthy Korean Adults

Trans 지방을 첨가한 찹쌀보리빵의 섭취가 건강한 성인의 혈장 지질수준과 지방산 조성에 미치는 영향

  • Noh, Kyung-Hee (BK21 Center of Smart Foods and Drugs, Food Science Institute, and Biohealth Product Research Center, Inje University) ;
  • Huh, Young (BK21 Center of Smart Foods and Drugs, Food Science Institute, and Biohealth Product Research Center, Inje University) ;
  • Jang, Ji-Hyun (BK21 Center of Smart Foods and Drugs, Food Science Institute, and Biohealth Product Research Center, Inje University) ;
  • Shin, Jin-Hyuk (BK21 Center of Smart Foods and Drugs, Food Science Institute, and Biohealth Product Research Center, Inje University) ;
  • Lee, Mi-Ock (Dept. of Korean Food & Culinary Arts, Youngsan University) ;
  • Lee, Kyung-Sik (Medical School, Gachon University of Medicine and Science) ;
  • Lee, Seong-Hwan (Medical School, Korea University) ;
  • Kim, Do-Hoon (Medical School, Korea University) ;
  • Park, Yong-Kyu (Medical School, The Catholic University of Korea) ;
  • Cho, Kyung-Hwan (Medical School, Korea University) ;
  • Song, Young-Sun (BK21 Center of Smart Foods and Drugs, Food Science Institute, and Biohealth Product Research Center, Inje University)
  • 노경희 (인제대학교 BK21 식의약생명공학과, 식품과학연구소 및 바이오헬스 소재 연구센터) ;
  • 이영은 (인제대학교 BK21 식의약생명공학과, 식품과학연구소 및 바이오헬스 소재 연구센터) ;
  • 장지현 (인제대학교 BK21 식의약생명공학과, 식품과학연구소 및 바이오헬스 소재 연구센터) ;
  • 신진혁 (인제대학교 BK21 식의약생명공학과, 식품과학연구소 및 바이오헬스 소재 연구센터) ;
  • 이미옥 (영산대학교 한국식품조리학과) ;
  • 이경식 (가천의과학대학교 의과대학) ;
  • 이승환 (고려대학교 의과대학) ;
  • 김도훈 (고려대학교 의과대학) ;
  • 박용규 (가톨릭대학교 의과대학) ;
  • 조경환 (고려대학교 의과대학) ;
  • 송영선 (인제대학교 BK21 식의약생명공학과, 식품과학연구소 및 바이오헬스 소재 연구센터)
  • Published : 2009.10.31


This study investigated the effect of waxy barley on the incorporation trans fat (tFA) into plasma lipid and lipid profile through 6 weeks trial. 39 healthy volunteers were divided into 2 groups and fed waxy barley bread (WBG) or wheat bread (WG) containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Plasma lipid profiles and fatty acid composition at 0, 2, 4, 6 weeks after a respective bread were studied. Plasma lipid was extracted by the method of Folch, esterified by acid transmethylation and analyzed by gas chromatography. The fatty acid composition reflected the fatty acid proportion of the test fat. However, consumption of waxy barley bread with tFA for 6 weeks affected plasma fatty acid composition including tFA. Incorporation of tFA into plasma lipid was significantly lowered compared to WBG than in WG after 6 weeks of consumption. Furthermore, saturated fatty acids such as C16:0 and C18:0 levels were also significantly lowered in WBG than in WG. Furthermore, plasma total cholesterol level and TG/HDL-cholesterol ratio were also significantly lowered in WBG compared to WG at 2, 4 and 6 weeks. These results suggest that waxy barley bread with high $\beta$-glucan lowered plasma trans, saturated fatty acid and total cholesterol levels though the inhibition of lipid absorption.


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