Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Influence of Red Pepper (Capsicum annuum L.) Seed Oil and Sancho (Zanthoxylum schinifolium) Seed Oil on Serum and Liver Lipids Profiles in Rats

고추종실유 및 산초유의 투여가 흰쥐의 혈청 및 간장 지질농도에 미치는 영향

  • Yoon, Deuk-Hyo (Division of Biotechnology, College of Bioscience and Biotechnology, Kangwon National University) ;
  • Choi, Yong-Soon (Institute of Bioscience and Biotechnology, Kangwon National University)
  • 윤덕효 (강원대학교 BT특성화학부대학 생명공학부) ;
  • 최용순 (강원대학교 부설생명공학연구소)
  • Published : 2008.02.28
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Abstract

Pungent oils are fat sources that determine the taste, flavor, and satiety of foods. They are also energy sources and regulators of lipid metabolism in humans. The present study was performed to evaluate the effects of red pepper (Capsicum annuum L.) seed oil (RPO) and sancho (Zanthoxylum schinifolium) seed oil (SCO) as pungent oils on the lipid profiles of rats fed on hypercholesterolemic diets (0.12% cholesterol), as compared to common soybean oil (SBO). There were large differences in the n-6/n-3 fatty acid ratios of the experimental oils (SBO: 8.8, SCO: 1.2, RPO: 70.1). Serum cholesterol concentrations were higher in the RPO groups than in the other groups; whereas ratios of HDL-cholesterol/total cholesterol were lower in the RPO groups. On the other hand, liver cholesterol levels were markedly higher in the SCO groups than in the RPO groups, with the SBO groups having intermediate levels; these largely reflected cholesterol ester content differences in the rat livers. It is possible that the different serum cholesterol responses observed in the RPO and SCO groups might have been related to differences in the n-6/n-3 fatty acid ratio rather than the polyunsaturated fatty acids/saturated fatty acids ratio. Serum triacylglycerol concentrations were lower in the SCO groups as compared to the other groups. Overall, the results showed a hypocholesterolemic effect for sancho seed oil as compared to red pepper seed oil in rats fed diets containing 0.12% cholesterol.

향신성 식용유는 에너지원이나 대사조절물질로서뿐 아니라 식품의 맛이나 향 또는 포만감을 결정하는 지방이다. 본 연구는 0.12% 콜레스테롤 식이를 한 흰쥐에서 대두유를 대조로 하여 향신성 식용유(고추종실유, 산초유)에 의한 지질농도의 조절효과를 평가하였다. 사료중 n-6/n-3 지방산의 비는 8.8:1.2:70.1 (대두유:산초유:고추종실유)로 큰 차이가 있었다. 혈청콜레스테롤 농도는 고추종실유 섭취군에서 다른 군보다 높았으나, HDL-cholesterol/totalcholesterol 비는 고추종실유 섭취군에서 낮았다. 혈청중성지질 농도는 다른 군에 비하여 산초유 섭취군에서 낮았다. 반면에 간장 콜레스테롤 농도는 고추종실유 섭취군보다 산초유 섭취군에서 높았다. 이러한 응답은 식이지방에 의한 혈청 콜레스테롤 농도의 응답은 조직간 콜레스테롤 분배의 차이에 기인되는 듯하다. 결론적으로 본 연구는 콜레스테롤 함유식이를 한 흰쥐에서 고추종실유는 대두유에 비하여 콜레스테롤상승효과를 보여준 반면, 산초유는 중간적 효과를 보여주었다.

Keywords

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