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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Development of Lotus Root Bugak with Plasma Lipid Reduction Capacity by Addition of Opuntia ficus-indica var. saboten or Green Tea as a Coloring Agent

백년초 및 녹차 가루 첨가 연근 부각의 지질저하 기능성

  • Kim, Mijeong (Dept. of Food Science and Nutrition, and Kimchi Research Institute Pusan National University) ;
  • Hong, Sun Hee (Dept. of Food Science and Nutrition, and Kimchi Research Institute Pusan National University) ;
  • Chung, Lana (College of Hotel and Tourism Management, Kyunghee University) ;
  • Choe, Eunok (Dept. of Food and Nutrition, Inha University) ;
  • Song, Yeong-Ok (Dept. of Food Science and Nutrition, and Kimchi Research Institute Pusan National University)
  • 김미정 (부산대학교 식품영양학과 및 김치연구소) ;
  • 홍선희 (부산대학교 식품영양학과 및 김치연구소) ;
  • 정라나 (경희대학교 호텔관광대학) ;
  • 최은옥 (인하대학교 식품영양학과) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소)
  • Received : 2013.11.18
  • Accepted : 2013.11.27
  • Published : 2014.03.31
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Abstract

The purpose of this study was to develop functional lotus root bugak with plasma lipid reduction capacity by controlling the color of batter used for bugak preparation. Lotus root, nearly colorless, was selected to observe color effects. Gardeniae fructus (GF), Opuntia ficus-indica var. saboten (OF), and green tea (GT), which are colored yellow, red, and green, respectively, were used as coloring agents. Fermented glutinous rice was prepared naturally during winter season by placing glutinous rice and water (1:2, w/w) together in a crock pot for 7 days. Coloring materials (10%, w/w) were blended with glue made from fermented glutinous rice flour to prepare the batter. Cooked lotus root was then mixed with a 1.1-fold amount of batter (w/w) and dried at room temperature. Lotus root bugak (LRB) is pan-fried with un-roasted sesame oil, which is traditionally used as frying oil in Korea. Low-density lipoprotein receptor knockout ($LDLr^{-/-}$) mice (n=36) were fed an atherogenic diet (AD) containing various types of LRB (10 g%) for 10 weeks. Plasma triglyceride, total cholesterol, and LDL-C concentrations decreased significantly in mice fed LRB prepared with OF batter (OFB) and GT batter (GTB) (P<0.05). Protein expression levels of fatty acid synthase (FAS) and 3-hydroxyl-3-methylglutaryl coenzyme A reductase (HMGCR) in the OFB and GTB groups were suppressed compared with the LRB group (P<0.05). In accordance with the results on FAS and HMGCR expression, sterol regulatory element binding protein-I and II (SREBP-I and II), which are responsible for the regulation of FAS and HMGCR gene expression, respectively, were down-regulated compared to the LRB group (P<0.05). In conclusion, the plasma lipid reduction activities of OFB and GTB could be mediated through down-regulation of FAS and HMGCR mRNA expression via suppression of regulatory molecules, SREBP-I and II, in $LDLr^{-/-}$ mice.

본 연구는 한국 전통부각 제조방법을 이용하여 부각을 부식으로뿐만 아니라 스낵의 용도로도 사용할 수 있게 개발하고자 하였다. 부각 제조가 상대적으로 간편하며 원료 자체의 색상이 거의 없는 연근을 선정하여 여기에 빨강, 녹색 그리고 노란색을 낼 수 있도록 천연 기능성 색소 소재로 백년초, 녹차 그리고 치자 가루를 사용하였다. 이들 기능성 색소 재료를 삭힌 찹쌀풀 제조 후 첨가하여 다양한 부각을 만들고 이를 말린 후 생 참기름에 튀겨 동맥경화식이에 10%가 되도록 첨가하여 $LDLr^{-/-}$ 마우스에 10주간 섭취시켜 지질저하 기능성을 비교하였다. 실험군은 동맥경화유발식이를 섭취한 wild type mice 대조군(WC), $LDLr^{-/-}$ mice 대조군(CON), 그리고 동맥경화식이에 다양한 연근부각을 첨가한 연근부각군(LRB), 백년초연근부각군(OFB), 녹차연근부각군(GTB), 그리고 치자연근부각군(GFB)의 총 7군이었다. 부각의 효과를 비교하기 위하여 제한식이를 실시하였다. CON의 혈중 지질 농도는 WC에 비해 유의적으로 높았으며, LRB의 혈중 TG, TC 그리고 LDL-C 농도는 CON에 비해 유의적으로 낮았다(P<0.05). 기능성 색소 재료 첨가에 따른 지질저하 기능성을 살펴보았을 때 OFB와 GTB군의 혈중 TG, TC 그리고 LDL-C 농도가 LRB군에 비해 유의적으로 낮았다(P<0.05). 간의 지방산 합성 효소인 FAS와 콜레스테롤 합성 효소인 HMGCR의 발현 역시 OFB와 GTB군에서 LRB군에 비해 유의적 낮아(P<0.05) 혈중 지질 농도 결과와 일치하였다. 그러나 GFB군의 혈중 지질 농도는 LRB군보다 낮았으나 유의적인 차이를 보이지 않았고, FAS 및 HMGCR 발현 역시 유의적인 차이를 보이지 않았다. FAS 및 HMGCR의 mRNA 발현을 조절하는 전사인자인 SREBP-1과 2의 발현을 살펴보았을 때, OFB군과 GTB군은 LRB군에 비해 각각 유의적으로 낮았으나(P<0.05) GFB군에서는 발현 정도가 낮기는 하였으나 유의적이지 않았다. 이상의 결과로부터 백년초와 녹차 가루를 첨가하여 제조한 연근부각은 $LDLr^{-/-}$ 마우스의 간에서 지방산과 콜레스테롤의 생합성 억제를 통해 혈중 지질의 농도를 낮추는 효과가 있음을 확인하였다.

Keywords

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