Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Safety and Effects on Lipid Parameters of Rubus coreanus and Atractylodes japonica in Ovariectomized Rats

  • Cho, Sung-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Choi, Sang-Won (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Lee, Hyang-Rim (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Lee, Jun-Young (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Lee, Won-Jung (Department of Medicine, Kyungpook National University) ;
  • Choi, Young-Sun (Department of Food, Biological and Chemical Engineering, Daegu University)
  • Published : 2004.12.01
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Abstract

Defatted methanol extracts of the medicinal plants, Rubus coreanus Miq. (RC) and Atractylodes japonica Koidzumi (AJ) were added at the levels of 0.1, 0.5, or $2\%$ (w/w) to high cholesterol diets and fed to ovariectomized Sprague-Dawley female rats, weighing 212.6 $\pm$ 1.8 g for four weeks. Weight gains were lower in RC and AJ groups than the control group, but there were no changes in uterus weights. Serum levels of triglyceride decreased by 20-$27\%$ in the experimental groups fed $0.1\%$ of each extract (O.1RC and O.1AJ), compared with that of control (Ovx). Serum cholesterol levels were not changed in the RC groups but increased in the group fed $2\%$ of the AJ extract. Liver levels of cholesterol and triglyceride were reduced in both the RC and AJ groups. Microscopic observation revealed that there were no morphological alterations in liver, lung, heart, spleen and kidney tissues of the experimental groups. Plasma levels of albumin, BUN, creatinine, sodium, potassium and phosphate in the IRC and AJ groups were in normal ranges. Serum GOT and GPT activities were, however, higher in the 2.0AJ than Ovx group. These results suggest that the extracts of the Rubus coreanus Miq. and Atractylodes japonica Koidzumi at dietary levels as low as $0.1\%$ may be utilized as hypotriglyceridemic ingredients for functional foods.

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References

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