Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Cholesterol Lowering Effect of Enzymatic Hydrolysates of Squid in Rats

  • Park, Ju-Hyun (Department of Food Science and Technology, Sejong University) ;
  • Lee, Jung-Eun (Department of Food Science and Technology, Sejong University) ;
  • Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
  • Published : 2009.12.31
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Abstract

This study evaluated effects of enzymatic hydrolysates of squid on cholesterol lowering in rats. Thirty male rats were blocked into 3 groups [high cholesterol diet (control), 5% normal squid, and 5% enzymatic hydrolysates of squid] and were raised for 10 weeks. Triglyceride level in enzymatic hydrolysates of squid-fed rats was lower than that in the control. Serum low density lipoprotein-cholesterol level followed in the order of control>normal squid>enzymatic hydrolysates. Serum high density lipoprotein-cholesterol level in enzymatic hydrolysates of squid-fed rats was higher than that in control rats. Liver cholesterol level in enzymatic hydrolysates of squid-fed rats was lower than that in control rats.

Keywords

References

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