Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Blood Pressure Lowering Effect of Korean turbid rice wine (Takju) Lees Extracts in Spontaneously Hypertensive Rat (SHR)

막걸리박 열수추출물 첨가 식이가 선천성 고혈압쥐(SHR)의 혈압 저하에 미치는 영향

  • Lee, Hyun-Sook (Department of Sports Management, Seoul Social Welfare Graduate University) ;
  • Hong, Kyoung-Hee (Department of Food & Nutrition, Baewha Women's University) ;
  • Kim, Jae-Young (Department of Biological Science, Gachon University of Medicine and Science) ;
  • Kim, Dong-Hee (Department of Biological Science, Gachon University of Medicine and Science) ;
  • Yoon, Cheol-Ho (Department of Industrial Engineering &Management, Sunmoon University) ;
  • Kim, Soon-Mi (Department of Food & Nutrition, Gachon University of Medicine and Science)
  • 이현숙 (서울사회복지대학원대학교 스포츠산업학과) ;
  • 홍경희 (배화여자대학교 식품영양학과) ;
  • 김재영 (가천의과학대학교 생명과학과) ;
  • 김동희 (가천의과학대학교 생명과학과) ;
  • 윤철호 (선문대학교 공과대학 산업경영공학과) ;
  • 김순미 (가천의과학대학교 식품영양학과)
  • Published : 2009.06.30
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Abstract

This study was conducted to investigate the effects of Takju lees hot water extracts on the blood pressure in spontaneously hypertension rats (SHR). Twenty eight male SHR were grouped by their blood pressure and fed a control diet or experimental diets containing 1% (G1), 2% (G2), or 4% (G4) Takju lees extracts for 4 weeks. Food intake was not significantly different among the groups. However, body weight gain was significantly lower in groups fed the Takju lees extract than the control group. The systolic blood pressure was significantly lower in the Takju lees extract containing groups (especially in G4 group) than the control groups. In addition, mean blood pressure {(systolic+dyastolic)/2} decreased with an increase in the amount of Takju lees extract in the diet and feeding period. Takju lees extract decreased angiotensin I converting enzyme (ACE) activity in a dose-dependent manner. These results suggest that the Takju lees extract exert an antihypertensive effect by decreasing ACE activity.

Keywords

References

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