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Effects of Chitosan on Cholesterol Level and Hepatic Morphology in Ethanol-treated Rats

키토산의 섭취가 에탄올을 급여한 흰쥐의 콜레스테롤농도 및 간조직 헝태에 미치는 영향

  • Kim, Kil-Nam (Dept. of marine Biotechnology, Cheju National University) ;
  • Kim, Se-Kwon (Dept. of Chemistry, Pukung Notional University) ;
  • Jeon, You-Jin (Dept. of marine Biotechnology, Cheju National University)
  • Published : 2005.07.01

Abstract

This study was designed to determine the effect of chitosan on in vivo lipid metabolism in male Sprague-Dawley rats treated with ethanol. Rats were divided into four groups and reared for 6 weeks: E group ($35\%$ of total calories from ethanol), EC I group ($ethanol+0.5\%$ of chitosan), EC II group ($ethanol +1\%$ of chitosan) and control group (dextrin as much as ethanol treated). The levels of serum total cholesterol (TC) and LDL-cholesterol (LDL-C), GOT and GPT in plasma, and triglyceride (TG) in liver were remarkably increased in the rats treated with ethanol. However, the treatment of $1\%$ chitosan significantly lowered those parameter levels. In particular the values of r-HDL (the ratio of HDL-C to TC) in the rats fed in combination with ethanol and chitosan were relatively higher than that of the E group. The increased lipid droplets were observed in the hepatocytes of the rats treated with ethanol, but chitosan treatment reduced in the number and the size of the lipid droplets. These results suggest that chitosan improve in vivo lipid metabolism and Potentially protect hepatotoxicity of the rat liver treated with ethanol.

흰쥐에 에탄올과 키토산을 병행 섭취시킴으로써 키토산이 에탄올섭취에 의한 흰쥐의 혈청과 간의 지질대사와 간조직 형태에 어떠한 영향을 미치는가를 조사하였다. 혈청 중 총콜레스테롤과 LDL-콜레스테롤, 그리고 간조직 중 중성지방의 농도는 에탄올의 급여로 인해 증가하였으나 키토산 $1\%$을 병행 섭취시킴으로써 에탄을 식이군에 비해 유의적으로 감소시켰으며 총콜레스테롤에 대한 HDL-콜레스테롤의 비는 에탄을 식이군에 비해 $1.0\%$ 키토산 식이군이 크게 증가 하였다. GOT의 활성은 에탄을 투여 시 유의적인 증가를 보였으나 키토산의 섭취로 에탄올 식이군에 비해 유의적인 감소를 보였다. 간조직의 지방축적 또한 에탄을 급여로 증가하였으나 키토산 $1.0\%$ 급여로 감소되었다. 이상의 결과로 볼 때, 키토산은 흰쥐의 에탄을 섭취에 의하여 유도된 혈청 중 총콜레스테를 농도 및 GOT 활성을 낮추어 주고 또한 간조직의 지방축적을 감소시킴으로써 잠재적으로 간의 손상을 예방할 수 있을 것으로 보인다.

Keywords

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