Effect of Dietary Supplement of Mayonnaise on Lipid Metabolism in Rats

마요네즈 첨가 식이가 흰쥐의 지질 대사에 미치는 영향

  • Published : 1999.08.01

Abstract

We have examined the effects of mayonnaise on the lipid metabolism and calcium bioavailability of rats by using myonnaise. Sprague Dawley male rats(131$\pm$5g) were divided into four dietary groups[Control (Con, 10% soybean oil), Mayonnaise(M5), 10% Mayonnaise(M10)and 15% Mayonnaise(M15)] were fed ad libitum with experimental diets for four weeks. Final body weight exhibited a decrease in the M10 group, also final thymus organ weight showed a significant decreasing trend(p<0.05). The levels of serum, liver and adipose total lipid were significantly different among the four experimental groups(p<0.05). Serum calcium levels were significantly lower in the M15 group than in among the groups(p<0.05). On the other hand, the elevation of serum cholesterol levels were not clearly observed, but triglyceride levels were elevated the M5 and M15 group. The P/S ratio of adipose tissue were higher in the M10 group(2.35$\pm$0.35) than any other groups. Free EDTA in mayonnaise was 0.0307~0.0387%, moisture 12.46~16.49% and calcium 0.012~0.019%. But commercial mayonnaise contained free EDTA higher than the safe use (0.0075%). Safety problems of EDTA additives resulted from mass processed mayonnaise are arising. Though the evaluation of safety can not reach a conclusion with only one or two clinical case studies. It often simply jumps to conclusion. Therefore more wide ranged discussion and deepened study is required to search for the solution of safety problems.

Keywords

References

  1. Korean J. Food Sci. Technol. v.27 Sensory and physical properties of low-fat mayonnaise made with starch based fat replacers Chun, J. A.;Song, E. S.
  2. J. Korean Soc. Food Nutr. v.15 Studies on the viscometric bebavior of mayonnaise Lee, Y. Y.
  3. Korean J. Food Sci. Technol. v.22 Changes in pysical properties of salted egg yolks as affecected by refractive index during frozen storage and their effects on functionalities in mayonnaise preparation Kim, J. W.;Hong, K. J.;Cha, G. S.;Choi, C. U.
  4. Korean J. Food Sci. Technol. v.23 Changes in physical properties of salted egg yolks as affected by salt content during frozen strage and their effects on functionalities in mayonnaise preparation Kim, J. W.;Hong, K. J.;Cha, G. S.;Choi, C. U.
  5. J. Korean Soc. Food Nutr. v.27 Effect of emulsifiers and stabilizers on the emulsion stability of mayonnaise Lee, Y. Y.
  6. Korean, J. Food Sci. Technol. v.23 Oxidative stability of perilla blended oils in mayonnaise preparation Kim, J. W.;Yukio, N.;Cha, G. S.;Choi, C. U.
  7. Korean, J. Food Sci. Technol. v.22 Microstructural changes of mayonnaise preparation Song, Y. S.
  8. National Nutrition Survey Report Ministy of Health and Welfare
  9. J. Korean Soc. Food Nutr. v.26 Effects of nondigestable substances and calcium on lipid metabolism in rats Lee, K. H.;Choi, I. S.;Lee, S. S.;Oh, S. H.
  10. Am. J. Clin. Nutr. v.SUP. 65 Effects of dietary fat and fatty acid on coronary artery disease risk and total and lipoprotein substances and calcium on lipid metabolism in rats Arlene, W. C.;Vikkie, A. M.
  11. Am. J. Clin. Nutr. v.SUP 66 Human studies on the effects of fatty acids on cancer: summary, gaps and future research Johauna, T. D.
  12. Am. J. Clin. Nutr. v.SUP 66 Dietary fatty acids and cancer David, P. R.
  13. Am. J. Clin. Nutr. v.SUP 66 Do trans fatty acids increase the risk of coronary artery disease? acritique of the epidemiologic evidence Samuel, S.
  14. J. Nutr. v.116 Plasma cholesteroll and coronary Heart disease Basil, M.;Rifkind, D.
  15. J. Nutr. v.116 Effect of beef fat on DMBA-induced colon tumorigenesis, influence of rat strain and nutrient composition Kathleen, M.;Nauss, D.;Bueche, P.;Newberne, M.
  16. Am. J. Clin. Pathol. v.53 The colorimetric method for determination of serum total lipids baswd on the sulfo-phospho-vanilin reaction Fringe, C. S.;Dunn, R. M.
  17. Std. Med. Clin. Chem. v.29 Study of a new cholestrol reagent and biochem Zlatkis, A.;Zak, B.
  18. Clin. Chem. v.21 A manual colorimetric assay of triglyceride in serum Biggs, H. G.;John, M.;Erickson, M. J.;Wells, R. M.
  19. J. Bio. Chem. v.226 Simple method for the isolation and purification of total lipid from animal tissues Folch, J.;Lees, M.;Sloane-Stanley, G. H.
  20. Official methods of analysis(15th ed.) AOAC
  21. J. Assoc. Anal. Chem. v.63 Isotachophoretic determination of ethlendiaminetetraacetate in salad dressing, mayonnaise, and magarine Ito, Y.;Toyoda, M.;Suzuki, H.;Iwada, M.
  22. Korean J. Food Sci. Technol. v.28 Oxidative stability of DHA added mayonnaise Kim, J. W.;Shim, J. H.;Kim, J. S.;Han, S. S.;Yoo, M.;Hur, J. W.
  23. J. Am. Oil Chem. Soc. v.55 Comparison of total fat, fatty acid, cholesterol and other sterols in mayonnaise and immitation mayonnaise David, R. N.;Alan, J. S.;Will, D. H.
  24. Food chemistry Fennema, O. R.
  25. Effects of calcium and lipid metabolism from mayonnaise of EDTA addtives in rats(Thesis) v.19 Cho, Y. J.
  26. Reaserch Bulletin of Human Ecology v.1 Effect of calcium and lipid metabolism from mayonnaise(Ⅲ) Cho, Y. J.;Jung, W. J.
  27. Korean J. Nutr. v.24 Effects of dietary fat level on the aging process of the fibroblast cells and immune function in rats of different ages Cho, M. S.;Kim, W. Y.
  28. Mayonnaise and salad dressing in food oils and their uses(2nd ed.) Weiss, T. J.
  29. J. Assoc. Anal. Chem. v.62 Reverse phase ion pair high pressure liquid chramatographic determination of ethylenediamine tetraactic acid in crabmeat and mayonnaise Prefetti, G. A.;Wanner, C. R.
  30. Korean J. Nutr. v.26 Effects of dietary lipid sources and meal frequency on growing performance and lipid metabolism in rats Lee, J. J.;Han, I. K.;Choi, Y. J.;Kang, J. S.;Chang, Y. S.
  31. Korean J. Nutr. v.25 Effects of dietary n-3 fatty acids and fat unsatureation on plasma lipids and lipoproteins in rats Park, H. S.;Lee, S. M.
  32. J. Korean Soc. Food Nutr. v.21 Effects of the feeding mixed oils of the butter, sardine and safflower oils on fatty acis metabolism of serum and liver in rats Kim, H. S.;Kim, S. H.;Chung, S. Y.
  33. J. Nutr. v.119 the interrelated effects of n-6/n-3 and polyunsaturated/saturated ratios of dietary fats on the regulation lipid metabolism Lee, J. H.;Fukumoto, M.;Nishida, H.;Ikeda, I.;Sugano, M.
  34. Korean J. Food Sci. v.6 A study on the components of various domestic and foreign made mayonnaise Kim, J. I.;Ko, Y. S.