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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Inhibitory Effects of Functional Sujeonggwa Drinks on Hepatic Lipid Accumulation in Hypercholesterolemic ApoE Knockout Mice

고콜레스테롤혈증 ApoE Knockout Mice에서 기능성 수정과의 간지질 축적 억제 효과

  • Baek, Aran (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University) ;
  • Kim, Mijeong (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University) ;
  • Jung, Koeun (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University) ;
  • Kim, Seulki (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University) ;
  • Lee, Jeehyun (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University) ;
  • Song, Yeong Ok (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University)
  • 백아란 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김미정 (부산대학교 식품영양학과 및 김치연구소) ;
  • 정고운 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김슬기 (부산대학교 식품영양학과 및 김치연구소) ;
  • 이지현 (부산대학교 식품영양학과 및 김치연구소) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소)
  • Received : 2014.07.01
  • Accepted : 2014.07.17
  • Published : 2014.11.30
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Abstract

In this study, the hepatic lipid-lowering effects and related mechanism of action of sujeonggwa were examined in hypercholesterolemia-induced apoprotein E knockout (apo E ko) mice. Sujeonggwa drink was prepared with cinnamon, ginger, and sugar by modifying the traditional recipe of sujeonggwa. Sugar was partially substituted with either stevia or short chain fructooligosaccharide (scFOS) in order to reduce the calorie content of sujeonggwa, which was measured by descriptive analysis. Apo E ko mice (n=42) were induced to have hypercholesterolemia (plasma total cholesterol concentration >1,000 mg/dL) by administration of a high cholesterol diet for 4 weeks, followed by division into six groups. Experimental groups were orally administered water as a vehicle (normal group), sugar solution (control group), commercially available 'V' sujeonggwa drink (positive control group), or three different types of sujeonggwa drinks (S-sugar, S-stevia, and S-scFOS group) for 6 weeks while high cholesterol diet was provided to all animals. Compared to the control group, concentrations of hepatic triglycerides, total cholesterol, thiobarbituric acid reactive substances, and reactive oxygen species in S-sugar, S-stevia, S-scFOS were significantly reduced (P<0.05), indicating that sujeonggwa had inhibitory effects on hepatic lipid accumulation. Protein expression levels of fatty acid synthase (FAS) and its transcription factor, sterol regulatory element-binding protein (SREBP)-1 responsible for triglyceride synthesis, as well as 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR) and its transcription factor, SREBP-2 responsible for cholesterol synthesis, were also reduced in S-sugar, S-stevia, and S-scFOS groups (P<0.05). These benefits of sujeonggwa were even greater in S-stevia and S-scFOS compared to S-sugar. The beneficial effects of S-stevia on regulation of hepatic lipid metabolism were slightly greater than those of S-scFOS although the differences were not significant. In conclusion, sujeonggwa drinks, especially functional sujeonggwa drinks in which sugar was partially substituted with stevia or scFOS, inhibited hepatic lipid accumulation via suppressing FAS and HMGCR protein expression through down-regulation of SREBP-1 and 2.

기능성 수정과의 대량생산을 위하여 전통 수정과로부터 계피, 생강 및 설탕을 사용하는 수정과 레시피를 개발하고, 감미료인 stevia와 scFOS를 첨가하여 기능성 수정과 레시피를 개발하였다. 수정과 레시피 개발은 수정과의 특성에 대해 전문 교육을 받은 관능 평가원 10명(총 50회)이 참여하였다. 수정과와 기능성 수정과의 간지질 축적 억제 효과 및 관련 기전 연구를 위해 유전적으로 변형된 마우스에서 4주간 콜레스테롤 식이로 고콜레스테롤혈증(총 콜레스테롤 >1,000 mg/dL)을 유발한 후 6주간 수정과를 경구로 섭취시켰다. 수정과 섭취량은 한국인의 1일 음료 섭취량을 기준으로 산출하였다. 간의 중성지방 및 콜레스테롤 농도는 설탕물을 섭취한 대조군에서 물을 섭취한 정상대조군에 비해 31.4%, 21.2% 유의적으로 증가하였으며(P<0.05) 동일한 농도의 설탕을 함유한 수정과 섭취에 의해 중성지방 17.9%(P=0.044) 그리고 콜레스테롤 12.6%(P=0.027) 감소하여 수정과의 지질 저하 효과를 확인하였고, 이러한 수정과의 효과는 설탕 함량의 일부를 stevia와 scFOS로 대체한 기능성 수정과군에서 더욱 낮았다. 그러나 시판 수정과의 간지질 농도는 설탕물만 섭취한 대조군과 유사하여 지질 축적 억제 효과가 관찰되지 않았는데, 이는 낮은 생강, 계피 추출물의 양 때문으로 생각되었다. 수정과군들의 FAS, HMGCR 및 SREBP-1, 2의 단백질 발현은 대조군에 비해 유의적으로 낮았으며 특히 기능성 수정과의 효과가 매우 높았다. 이상의 결과를 살펴보면 수정과의 기능성은 계피, 생강 및 당 함량의 모든 요인이 함께 작용한 것으로 확인되었다. 동일 농도의 설탕을 사용하였을 때 계피 및 생강의 효과는 유의적이었으며, 계피와 생강의 농도를 동일하게 하고 설탕 함량의 일부를 stevia와 scFOS로 대체한 기능성 수정과의 효과는 설탕만 사용한 수정과에 비해 유의적인 차이는 없었으나 간지질 축적 및 관련 효소 및 전사인자의 발현을 억제하는 효과가 매우 높았다.

Keywords

References

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