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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Cholesterol-Lowering Effects of Soybean Products (Curd or Curd Residue) in Rats

백서에 있어서 콩제품(두부, 비지)급여의 콜레스테롤 저하효과

  • 최용순 (강원대학교 생물응용공학과) ;
  • 이상영 (강원대학교 식품공학과)
  • Published : 1993.12.01
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Abstract

The effects of soybean products(bean curd and curd residue) on the cholesterol profiles of serum and liver were studied in rats. Male rats were fed on purified diets, supplemented with cholesterol, containing casein (CAS), dried bean curd(DBC), or mixture of casein and dried bean curd residue(CBCD, 3:1, w/w) as a protein source for 4weeks. Dietary DBC and CBCD, compared with CAS, reduced markedly the concentration of serum cholesterol. The concentration of HDL-cholesterol was significantly higher in the CAS group than in the CBCD group, but there were no significant differences in the ratio of HDL-cholesterol to total cholesterol. Liver cholesterol was lower in the DBC group than in the CAS and CBCD groups. The results suggest an effective cholesterol-lowering action of soybean products in rats fed on cholesterolemic diets, and further a possibility that than curd dreg decrease the concentration of serum cholesterol, regardless of the presence of animal protein in diets.

백서를 이용하여 콩가공품(두부, 비지)의 섭취가 간장 및 혈청의 콜레스테롤 농도에 미치는 효과를 검토하였다. 단백질원으로서 casein, 건조두부분말 또는 casein과 건조비지분말의 혼합물(3 : 1, w/w)을 코레스테롤이 첨가된 정제사료로 4주간 수컷 백서를 사육하였다. 두부분말과 비지혼합물의 섭취는 카제인 단독섭취에 비하여 현저한 혈청콜레스테롤 농도를 감소시켰다. HDL-콜레스테롤농도는 카제인 섭취군이 다른 두 군보다 높았으나, HDL-콜레스테롤과 총콜레스테롤 농도에 비해 유의한 차이는 없었다. 간장콜레스테롤은 caseind을 섭취했던 두 군에 비하여 두부섭취군에서 현저하게 낮은 온도를 나타내었다. 이러한 결과는 콜레스테롤 첨가사료를 섭취한 백서에 있어서 콩가공품의 콜레스테롤 저하작용, 더 나아가 비지의 섭취는 식이중 동물성 단백질의 존재에도 불구하고 효과적인 혈청콜레스테롤 농도의 조절 가능성을 시사한다.

Keywords

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