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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Waxy Barley Bread with Trans Fat on the Lipid Profile and Fatty Acid Composition in Healthy Korean Adults

Trans 지방을 첨가한 찹쌀보리빵의 섭취가 건강한 성인의 혈장 지질수준과 지방산 조성에 미치는 영향

  • Noh, Kyung-Hee (BK21 Center of Smart Foods and Drugs, Food Science Institute, and Biohealth Product Research Center, Inje University) ;
  • Huh, Young (BK21 Center of Smart Foods and Drugs, Food Science Institute, and Biohealth Product Research Center, Inje University) ;
  • Jang, Ji-Hyun (BK21 Center of Smart Foods and Drugs, Food Science Institute, and Biohealth Product Research Center, Inje University) ;
  • Shin, Jin-Hyuk (BK21 Center of Smart Foods and Drugs, Food Science Institute, and Biohealth Product Research Center, Inje University) ;
  • Lee, Mi-Ock (Dept. of Korean Food & Culinary Arts, Youngsan University) ;
  • Lee, Kyung-Sik (Medical School, Gachon University of Medicine and Science) ;
  • Lee, Seong-Hwan (Medical School, Korea University) ;
  • Kim, Do-Hoon (Medical School, Korea University) ;
  • Park, Yong-Kyu (Medical School, The Catholic University of Korea) ;
  • Cho, Kyung-Hwan (Medical School, Korea University) ;
  • Song, Young-Sun (BK21 Center of Smart Foods and Drugs, Food Science Institute, and Biohealth Product Research Center, Inje University)
  • 노경희 (인제대학교 BK21 식의약생명공학과, 식품과학연구소 및 바이오헬스 소재 연구센터) ;
  • 이영은 (인제대학교 BK21 식의약생명공학과, 식품과학연구소 및 바이오헬스 소재 연구센터) ;
  • 장지현 (인제대학교 BK21 식의약생명공학과, 식품과학연구소 및 바이오헬스 소재 연구센터) ;
  • 신진혁 (인제대학교 BK21 식의약생명공학과, 식품과학연구소 및 바이오헬스 소재 연구센터) ;
  • 이미옥 (영산대학교 한국식품조리학과) ;
  • 이경식 (가천의과학대학교 의과대학) ;
  • 이승환 (고려대학교 의과대학) ;
  • 김도훈 (고려대학교 의과대학) ;
  • 박용규 (가톨릭대학교 의과대학) ;
  • 조경환 (고려대학교 의과대학) ;
  • 송영선 (인제대학교 BK21 식의약생명공학과, 식품과학연구소 및 바이오헬스 소재 연구센터)
  • Published : 2009.10.31
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Abstract

This study investigated the effect of waxy barley on the incorporation trans fat (tFA) into plasma lipid and lipid profile through 6 weeks trial. 39 healthy volunteers were divided into 2 groups and fed waxy barley bread (WBG) or wheat bread (WG) containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Plasma lipid profiles and fatty acid composition at 0, 2, 4, 6 weeks after a respective bread were studied. Plasma lipid was extracted by the method of Folch, esterified by acid transmethylation and analyzed by gas chromatography. The fatty acid composition reflected the fatty acid proportion of the test fat. However, consumption of waxy barley bread with tFA for 6 weeks affected plasma fatty acid composition including tFA. Incorporation of tFA into plasma lipid was significantly lowered compared to WBG than in WG after 6 weeks of consumption. Furthermore, saturated fatty acids such as C16:0 and C18:0 levels were also significantly lowered in WBG than in WG. Furthermore, plasma total cholesterol level and TG/HDL-cholesterol ratio were also significantly lowered in WBG compared to WG at 2, 4 and 6 weeks. These results suggest that waxy barley bread with high $\beta$-glucan lowered plasma trans, saturated fatty acid and total cholesterol levels though the inhibition of lipid absorption.

본 연구는 서울지역에 거주하는 건강한 성인 남녀(남자 29명, 여자 10명) 39명을 대상으로 trans 지방산 3.75 g을 각각 첨가한 찹쌀보리빵과 밀빵의 섭취가 혈중 지방산 조성과 지질 수준에 미치는 효과를 확인하기 위하여 실시하였다. 시험군은 밀빵 군(19명)과 찹쌀보리빵 군(20명)의 2군으로 분류하였으며 장기(6주) 임상시험으로 시행하였다. 밀빵 군은 밀가루 80 g에 trans 지방산 3.75 g을 첨가한 밀빵을, 찹쌀 보리빵 군은 $\beta$-glucan 5%를 함유한 찹쌀보리가루 40 g과 밀가루 40 g에 trans 지방산 3.75 g 첨가하여 찹쌀보리빵을 조제하여 제공하였다. 찹쌀보리빵을 섭취한 군에서는 섭취기간이 증가할수록 C18:3c,n-9 지방산을 제외한 지방산들의 농도가 낮아졌으며 특히 섭취 6주경과 후에서는 C16:0, C18:1t, C18:1c, C18:2t와 C18:2c의 농도는 밀빵을 섭취한 군에 비해 유의적으로 낮은 수준을 보였다. 밀빵을 섭취한 군에서 섭취기간이 증가할수록 C18:1t, C18:2c, C18:2t의 농도는 증가하는 것으로 나타난 반면 C18:0, C18:1c, C18:3c,n-9과 C18:3c,n-3의 농도는 감소하였고 C16:0와 C18:2c의 농도는 증가 후 일정수준을 유지하여 6주경과 후에서는 섭취 전보다 현저하게 높은 수준을 보였다. P/M/S 비를 보면 섭취4주까지 두 군 모두에서 다가불포화지방산의 비가 증가한 반면 섭취 6주경과 후에서는 다소 감소하는 경향을 보였으며, 단일불포화지방산의 비는 찹쌀보리빵 군에서는 감소하는 추세이나 밀빵 군에서는 증가하는 경향을 보였다. 또한 혈중 trans 지방산을 비롯한 포화지방산 농도가 낮은 수준이었으며 또한 찹쌀보리빵의 섭취는 밀빵의 섭취에 비해 총 콜레스테롤 농도와 TG/HDL-C의 비를 감소시켰다. 이러한 결과는 찹쌀보리에 함유된 $\beta$-glucan이 trans 지방의 체내 흡수율을 저하시키거나 흡수속도를 느리게 하기 때문으로 사료된다. 따라서 이상의 결과에서 가공식품으로부터 공급되는 trans 지방의 체내 농도를 저하시키고 혈장 총 콜레스테롤 농도를 개선시키기 위해서는 밀가루 보다는 찹쌀보리를 활용한 형태로 섭취하는 것이 바람직하다고 하겠다.

Keywords

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