Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Soybean. Cheonggukjang and Doenjang on Serum Cholesterol Level and Weight Reduction in Rats Fed a High-Fat/High-Cholesterol Diet

대두, 청국장 및 된장이 고지방-고콜레스테롤식이를 급여한 흰쥐의 콜레스테롤 함량 및 체중감소에 미치는 영향

  • Lee, Jae-Joon (Department of Food and Nutrition, Chosun University) ;
  • Kim, Ah-Ra (Department of Food and Nutrition, Chosun University) ;
  • Lee, Hwan (Department of Food and Nutrition, Chosun University) ;
  • Kim, Cheol-Ho (Department of Food and Nutrition, Chosun University) ;
  • Chang, Hae-Choon (Department of Food and Nutrition, Chosun University) ;
  • Lee, Myung-Yul (Department of Food and Nutrition, Chosun University)
  • 이재준 (조선대학교 식품영양학과) ;
  • 김아라 (조선대학교 식품영양학과) ;
  • 이환 (조선대학교 식품영양학과) ;
  • 김철호 (조선대학교 식품영양학과) ;
  • 장해춘 (조선대학교 식품영양학과) ;
  • 이명렬 (조선대학교 식품영양학과)
  • Received : 2010.10.04
  • Accepted : 2011.02.25
  • Published : 2011.04.30
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Abstract

This study was conducted to investigate the cholesterol lowering effect and weight reduction of autoclaved soy flour, cheonggulgang and doenjang, which are fermented using Bacillus subtilis DJI, in rats fed a high-fat/high-cholesterol diet. Male Sprague-Dawley rats weighing 250 g, were divided into five groups; a normal diet group (N), a high-fat/high-cholesterol diet group (HFC), a high-fat/high-cholesterol diet with 5% autoclaved soy flour group (HFC-S), a high-fat/high-cholesterol diet with 5% cheonggulgang group (HFC-CJ), and a high-fat/high-cholesterol diet with 5% deonjang group (HFC-DJ). The body weight gain and adipose tissues weights increased in rats fed a high-fat/high-cholesterol diet, but decreased significantly in rats fed autoclaved soy flour, cheonggulgang and doenjang, compared with the HFC group. Food intake was lower in the all HFC groups (HFC, HFC-S.HFC-CJ and HFC-DJ) than that of the N group, However, there was no differences in the food intake between HFC diet groups. Serum triglyceride level increased with a high-fat/high-cholesterol dietgroup whereas HFC-CJ and HFC-DJ groups were markedly decreased serum triglyceride levels compared with N group. Levels of serum total cholesterol and LDL-cholesterol, and level of total cholesterol in the liver were significantly lower in the HFC-S group, the HFC-CJ group and the HFC-DJ group than that of the HFC group, but exerted no significant change between the HFC groups on levels of total lipid and triglyceride in the liver. Fecal total lipid content increased in the HFC-CJ group and the HFC-DJ group than those of the HFC group and HFC-S group. The activities of heparin-releasable lipoprotein lipase (HR-LPL) and total-extractable LPL in adipose tissues decreased in the HFC-S group, the HFC-CJ group and the HFC-DJ group compared with the HFC group. These results suggest that dietary cheonggulgang and doenjang may exert cholesterol-lowering effect and prevent obesity.

본 연구는 고지방-고콜레스테롤식이로 고지혈증을 유발시킨 흰쥐에게 증자대두 분말, Bacillus subtilis DJI로 발효시켜 제조한 청국장과 된장 분말을 급여하였을 경우 혈액 및 지방조직의 지질대사 개선 및 체중 저하효과에 미치는 영향을 살펴보고자 혈청 및 간 조직의 지질성상, 변의 지질 배설량, 지방조직 중의 LPL 활성을 측정하였다. 고지방-고콜레스테롤식이만을 급여한 대조군은 정상식이군에 비하여 높은 체중증가율을 나타내었고, 고지방-고콜레스테롤 식이와 청국장 및 된장 분말을 함께 급여한 HFC-CJ군과 HFC-DJ군은 대조군에 비하여 유의하게 감소되었다. 식이 섭취량은 대조군이 정상식이군에 비하여 유의하게 저하되었고, 대두, 청국장 및 된장 분말을 급여한 군들과는 차이가 없었다. 식이효율은 대두, 청국장 및 된장 분말을 급여한 HFC-S군, HFC-CJ군 및 HFC-DJ군 모두 대조군에 비하여 유의하게 감소되었다. 간 조직의 무게는 대조군이 정상식이군에 비하여 유의하게 증가하였으나, 대조군과 대두, 청국장 및 된장 급여군들 간에 유의차는 없었다. 부고환지방조직과 장간막지방조직의 무게는 대두, 청국장 및 된장 분말의 병합 급여로 대조군에 비하여 유의하게 저하되었으며, 특히 장간막지방조직의 무게는 정상식이군과 비슷한 경향이었다. 혈청 중 중성지방, 총콘레스테롤 및 LDL-콜레스테롤 함량은 정상식이군에 비하여 대조군이 유의하게 증가하였고, 대두, 청국장 및 된장 분말의 병합 급여로 총콜레스테롤 및 LDL-콜레스테롤 함량은 유의한 감소효과를 보였다. 청국장 및 된장분말의 병합 급여로 혈청 중 중성지방 함량은 대조군에 비하여 유의하게 저하되었으나, HDL-콜레스테롤 함량은 유의하게 증가하는 경향이었다. 간 조직 중 총지질과 중성지방 함량은 대조군이 정상식이군에 비하여 유의하게 증가하였고, 대두, 청국장 및 된장 분말을 급여한 군들은 대조군과 유의적 차이가 없었다. 간 조직 중 총콜레스테롤 함량은 대두, 청국장 및 된장 분말의 병합 급여로 인하여 대조군에 비하여 유의하게 감소되었으며 정상식이군과 비슷한 경향을 보였다. 대두, 청국장 및 된장 분말을 급여한 군들의 변의 배설량은 정상식이군과 대조군에 비하여 유의하게 증가되었다. 고지방-고콜레스테롤식이로 인하여 증가된 변의 총지질 배설량은 청국장 및 된장분말의 급여로 유의하게 증가되었으며, 대두 분말의 급여는 유의한 차이는 없었다. 지방조직의 HR-LPL과 TE-LPL 활성 모두 정상식이군에 비하여 대조군이 증가하였고, 대두, 청국장 및 된장의 병합 급여로 LPL 활성이 저하되었으며, 대두보다는 청국장 및 된장 분말의 LPL 활성 저하효과가 더 큰 것으로 나타났다. 이상의 실험 결과 대두, 청국장 및 된장 분말은 고지방-고콜레스테롤식이로 인한 체중 증가 및 체내 중성지방 및 콜레스테롤의 상승을 억제시켜며 LPL 활성을 저하시켜 고지혈증과 비만을 예방하는데 도움을 줄 수 있을 것으로 사료되며 이러한 효과는 대두보다는 청국장과 된장이 효과가 더 큰 것으로 나타났다.

Keywords

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