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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Weight Reduction and Lipid Lowering Effects of Korean Traditional Soybean Fermented Products

전통 장류의 체중감소 및 지질저하 효과

  • Kwon, Sun-Hwa (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Lee, Ku-Bok (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Im, Kun-Suk (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Kim, Su-Ok (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • 권선화 (부산대학교 식품영양학과) ;
  • 이규복 (부산대학교 식품영양학과) ;
  • 임근숙 (부산대학교 식품영양학과) ;
  • 김수옥 (부산대학교 식품영양학과) ;
  • 박건영 (부산대학교 식품영양학과)
  • Published : 2006.09.01
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Abstract

Effects of Korean traditional soybean fermented foods on weight reduction and lipid lowering activities were studied using Spraque-Dawley (SD) rats fed a high fat diet. The rats were raised for four weeks after adaptation period on either a normal diet (ND, based on the AIN-93 diet), high fat diet (HFD, supplemented with 12% lard oil in the ND), or diets containing 10% of freeze dried Doenjang, Chungkukjang, Kochujang, or Samjang to HFD. The final weight, food efficiency ratio (FER) and the weight of adipose tissue were decreased significantly by the consumption of Doenjang and Samjang, compared to HFD (p<0.05). The contents of cholesterol and triglyceride increased by HFD were reduced by the fermented foods in liver and perirenal fat tissues of the rats, especially Doenjang and Samjang diets showed high lipid lowering activity. And TG and cholesterol contents in the plasma serum were simillar trend to liver and perirenal fat tissue. These results suggested that Korean traditional soybean fermented foods, especially Doenjang showed the highest weight reduction and lipid lowering activities of the rats fed high fat diet.

본 연구는 고지방식이에 동결 건조한 된장, 청국장, 고추장 및 쌈장 등의 전통 장류를 첨가하여 4주 동안 사육한 후 체중, 피하지방함량, 장기별 무게, 장기별 지질 및 콜레스테롤 함량을 측정하여 항비만 효과를 살펴보았다. 고지방식이군에 비해 모든 장류 첨가군에서 체중과 식이효율이 감소되었고, 특히 된장을 첨가한 식이군에서 체중감소 효과가 가장 높았다. 지방조직 중량은 된장과 쌈장을 첨가한 식이군에서 가장 낮았으며 간, 신장주위 지방조직의 중성지질 및 콜레스테롤 농도는 장류 첨가식이군에서 낮아졌다. 특히 된장과 쌈장 첨가식이군의 간 무게는 고지방 식이를 동시에 섭취시켰지만 정상군의 수준으로 감소되었다. 간의 콜레스테롤 농도는 청국장을 제외한 다른 장류군에서 감소하였고, 신장주위 지방조직의 콜레스테롤 농도도 고지방식이군에 비해 감소하였다. 혈액에서의 중성지방과 콜레스테롤 모두 고지방식이군에 비하여 장류를 첨가한 식이군에서 감소하는 경향을 보였는데 된장과 쌈장 첨가식이군에서 가장 큰 효과를 나타내었다. 결국 이 연구에서 고지방식이에 의한 항비만효과는 된장, 쌈장, 고추장, 청국장 순이었고 된장이 가장 효과가 컸었다.

Keywords

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