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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Effect of Fermented Milk by Bifidobacterium bifidum on Serum Lipid Metabolism in Rats Treated High Fat Diet

비피더스균(Bifidobacterium bifidum )에 의해 발효된 우유가 고지방식을 섭취한 흰주와 혈청 지질대사에 미치는 효과에 관한 연구

  • 원향례 (상지대학교 식품영양학과) ;
  • 박영주 (상지대학교 식품영양학과) ;
  • 최석호 (상지대학교 응용동물과학부) ;
  • 고준수 (강원대학교 축산가공학과)
  • Published : 2001.10.01
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Abstract

Selecting B. bifidum K-7 out of the bifidobacteria separated from healthy adults in the age of 20s which shows high degree of acid tolerance and bile tolerance, as the main bacterium, this study of find how the bifido-bacteria cause hypocholesterolemic effect in the high fat diet. In order to do this Sparague-Dawley male rats with the initial weight 200 g in average were assigned to four experimental group: 1) high fat diet & milk, 2) high fat diet & the milk added with bifidobacteria, 3) high fat diet & the milk added with microencapsulated bifidobacteria, 4) high fat diet & the fermented milk by bifidobacteria. The numbers of bifidobacteria ingested daily per rat through each type of the above mentioned milk are 10$^{9}$ CFU, 10$^{9}$ CFU respectively. Hypocholesterolemic effect and high level of serum phospholipid were observed in the group fed with fermented milk being compared with the group fed wih no bacterium but not in the groups fed with the milk with bifidobacteria and microencapsulated bifidobacteria. Thus, it was confirmed that the hypocholesterolemic effect is not due to the bifidobacterium itself but to the fermentation on milk.

본 연구는 건강한 20대 한국 성인의 장에서 내산성과 내담즙성이 강한 비피더스균을 분리하여 비피더스균의 형철 콜레스테롤 저하 효과를 알아보기 위하여 체중 200g 정도 되는 Sprague-Dawley 종 희준 숫컷을 대상으로 우유, 비피더스균을 첨가항 우유, 캡슐화된 비피더스균을 첨가한 우유와 비피더스균에 의해 발혀된 발효유를 투여한 결과 우유, 비피더스 균을 첨가한 우유와 캡슐화된 비피더스균을 첨가항 우유를 투여한 실험군에서 혈청 콜레스테롤 저하 효과가 나타나지 않았으나 비피더스 발효유를 먹인 실험군에서 혈청 콜레스테롤 저하시키는 효과를 볼 수 있었으므로 혈청 콜레스테롤 저하 효과를 나타내는 것은 발효유에 있는 젖산균 그 자체가 아니라 발효유라는 결과를 얻었다.

Keywords

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