Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Chungkukjang supplementation on oxidative stress and antioxidant nutrients of diabetic rats induced by streptozotocin

청국장 식이 보충이 당뇨 쥐의 산화적 스트레스와 항산화 영양소 함량에 미치는 영향

  • Park, Heyun-Sook (Division of Hotel Culinary Arts, Daegu Technical College) ;
  • Kong, Hyun-Joo (Department of Herbal Food Science, Graduate School of Daegu Haany University) ;
  • Lee, Eon-Hee (Department of Food and Nutrition, Graduate School, Yeungnam University) ;
  • Choi, Eun-Mi (Department of Food Science and Nutrition, Graduate School, Kyungpook National University) ;
  • Jang, Joung-Hyeon (Division of Cosmetology, Dong-Eui Institute of Technology) ;
  • Lee, Myoung-Hee (Department of beauty care, Songho college) ;
  • Hong, Ju-Yeon (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Hwang, Su-Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Jung, Hyeon-A (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Yang, Kyung-Mi (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • 박현숙 (대구공업대학교 식음료계열) ;
  • 공현주 (대구한의대학교 대학원 한방식품학과) ;
  • 이언희 (영남대학교 대학원 식품영양학과) ;
  • 최은미 (경북대학교 대학원 식품영양학과) ;
  • 장정현 (동의과학대학교 미용계열) ;
  • 이명희 (송호대학교 뷰티케어과) ;
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 정현아 (대구한의대학교 한방식품조리영양학부) ;
  • 양경미 (대구한의대학교 한방식품조리영양학부)
  • Received : 2014.09.16
  • Accepted : 2015.02.12
  • Published : 2015.04.30
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Abstract

This study was conducted to examine the effects of a supplemented Chungkukjang diet on oxidative stress and antioxidant nutrients in Streptozotocin (STZ, 45 mg/kg of BW, IP injection)-induced diabetic rats. Diets that contained soybean Chungkukjang powder (SC), Yakkong Chungkukjang powder (YC), and Yakkong Chungkukjang powder with black food added (YCB) were administered to the STZ-induced diabetic rats for seven weeks. The increased lipid peroxide contents of their serum and liver were slightly controlled by providing them three types of Chungkukjang. The retinol level in the serum was 7.5 times higher in the STZ-induced diabetic group after the provision of YC. The total antioxidant capacity (TAC) level in the serum was higher in the STZ-induced diabetic group after the provision of YCB. Also, the retinol and tocopherol levels in the liver of the STZ-induced diabetic rats increased after they were provided YCB, and the decreased reduced glutathione (GSH) /oxidized glutathione (GSSG) level in their liver improved after they were fed a diet that contained YC. Moreover, the decreased anthocyanin level in the liver of the STZ-induced diabetic group improved after the provision of three types of Chungkukjang powder. These findings suggest that the Chungkukjang diet is a valuable food for the management of the health of diabetic patients and for the prevention of diabetic complications.

본 연구는 산화적 스트레스에 대한 당뇨병의 예방과 관리에 대한 청국장과 블랙푸드의 효과를 평가하고자 대두청국장, 약콩청국장 그리고 블랙푸드를 첨가한 약콩청국장 분말을 식이에 첨가하여 STZ로 유도된 당뇨쥐에게 7주간 급여한 후 지질과산화물 함량, 항산화 효소 및 항산화 영양소 상태를 측정하였다. 그 결과 당뇨로 인하여 혈청과 간조직 내 증가된 지질과산화물 함량은 대두 및 블랙푸드가 첨가된 약콩청국장 공급군에서 p<0.05 수준에서 유의적으로 낮았다. 항산화 효소 중에서 당뇨 유도로 혈청 내 catalase 활성은 변화 없었으나 SOD 활성은 감소되었으며, 이때 약콩청국장의 공급으로 SOD 활성이 유도되었다. 항산화 영양소 중에서 혈청 내 retinol 함량은 당뇨 유도로 낮아졌지만 약콩청국장의 공급으로 7.5배 가량의 증가 현상을 보였고, 간 조직 내 retinol과 ${\alpha}$-tocopherol 함량은 세종류의 청국장의 공급으로 높일수 있었다. 당뇨 유도로 낮아진 간 조직 내의 GSH/GSSG와 비장 조직의 anthocyanin 함량은 약콩청국장, 그리고 혈청 내 총 항산화능은 블랙푸드 청국장의 공급으로 높아진 것으로 나타났다. 이상의 결과 당뇨병이 유발되었을 때 산화적 스트레스 지표인 지질과산화물 함량은 증가된 반면에, 항산화 효소인 catalase 및 SOD 활성과 항산화 영양소인 retinol, ${\alpha}$-tocopherol, GSH/GSSG, TAC 및 anthocyanin 함량이 낮아졌다. 그러나 세종류의 청국장이 당뇨쥐의 산화적 스트레스 반응과 항산화 영양소 상태에 긍정적인 반응 효과를 보였다. 이를 기반으로 향후 당뇨병의 예방과 관리를 위한 건강 기능성 식품으로서 청국장 및 블랙푸드의 활용 방안에 대한 좀 더 많은 연구가 이루어져야 하겠다.

Keywords

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