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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect on Instant Buckwheat Noodle on Digestibility and Lipids Profiles of Liver and Serum in Rats

인스탄트 메밀국소가 백서의 소화흡수율, 간장 및 혈청지질 농도에 미치는 영향

  • Choi, Yong-Soon (Dept. of Applied Biology and Technology, Kangweon National University) ;
  • Ahn, Cheol (Dept. of Applied Biology and Technology, Kangweon National University) ;
  • Shim, Ho-Heum (Dept. of Food Science and Technology, Kangweon National University) ;
  • Choe, Myeon (Dept. of Animal Products Science, Kangweon National University) ;
  • Oh, Sang-Yong (Korea Food Research Institute) ;
  • Lee, Sang-Young (Dept. of Food Science and Technology, Kangweon National University)
  • 최용순 (강원대학교 생물응용공학과) ;
  • 안철 (강원대학교 생물응용공학과) ;
  • 심호흠 (강원대학교 식품공학과) ;
  • 최면 (강원대학교 축산가공학과) ;
  • 오상룡 (한국식품개발연구원) ;
  • 이상영 (강원대학교 식품공학과)
  • Published : 1992.10.01
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Abstract

To evaluate a possible effects of instant buckwheat noodle on hepatic and serum lipids profiles, apparent digestibilities and growth rate, male young rats were fed diets containing sucrose as a control group, instant 100% wheat flour noodle, or instant wheat noodle fortified with either 10% or 30% buckwheat flour as experimental groups for 4 weeks. Weight gain and feed intake in the two buckwheat noodle fed groups were similar to those of the wheat flour fed groups. In addition, no significant differences were found in the apparent digestibilities among the groups experimented. There were no differences in the hepatic and serum cholesterol levels due to the diets. However, Buckwheat noodle group showed a trend to decrease the liver and serum concentration of triacylglycerol, compared to the sucrose and 100% wheat flour groups. The addition of buckwheat flour to wheat flour up to 30% seemed to be effective in lowering the hepatic triacylglycerol level. After 10hr fasting, the serum glucose level of the buckwheat noodle group was similar to the levels of the other groups. The presented results indicate that instant noodle containing buckwheat at the level of 30% has a mild hypotriglyceridemic effects, and no adverse effects on the digestion of macronutrients in rats.

인스탄트 메밀국수가 백서의 소화율, 성장율 및 조직내 지질함량에 미치는 효과를 검토할 목적으로 정제사료에 탄수화물원으로서 설탕, 인스탄트 소맥면 및 메밀면 (소맥분중 10 및 30% 함유) 섭취군으로 4군으로 나누어 4주간 사육하였다. 체중증가량 및 식이섭취량은 설탕섭취군보다 다른 3군에서 유의하게 높았으나, 실험군사이에 유의한 차이는 없었다. 본 연구에서의 식이 탄수화물원의 차이는 조소화율에 유의한 영향을 주지 않았다. 혈청 및 간장의 콜레스테롤 농도는 각군간 유의한 차이는 관찰되지 않았다. 혈청 및 간장의 중성지질의 농도는 메밀면 섭취군에서 낮은 경향을 보였으나 유의한 차이는 없었다. 이러한 결과는 인스탄트(알파화) 메밀면(30% 함유)은 다른 주요 영양성분의 소화율에 장애를 주지 않으며, 완만하게 중성지질을 낮추는 효과가 있음을 시사한다.

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