다이어트 효과가 있는 기능성 배추 김치를 개발하기 위하여 식이섬유소가 풍부한 다시마를 첨가하여 해조 첨가 배추 김치를 제조한 다음 이의 비만 억제 효과를 살펴보고자 하였다. 대조김치로 사용한 배추맛김치(배추 100g, 무 13g, 파 2g, 고춧가루 3.5g, 마늘 1.5g, 생강 0.6g, 멸치액젓 2.2g, 설탕 1g)에 부재료 및 다시마의 첨가량을 조절하여 김치를 담근 후 관능검사를 통해 다시마 20%가 첨가된 해조 첨가 배추 김치(이하 해조 김치라 함) 담금을 확정하였고, 김치 숙성 중의 발효 양상을 관찰하였다. J-김치는 본 실험용 김치 담금과 같은 제조일자의 것을 부산의 L마트에서 구입하여 해조 김치의 긍정대조군(positive control)으로 사용하였다. 동물실험에서는 ...
다이어트 효과가 있는 기능성 배추 김치를 개발하기 위하여 식이섬유소가 풍부한 다시마를 첨가하여 해조 첨가 배추 김치를 제조한 다음 이의 비만 억제 효과를 살펴보고자 하였다. 대조김치로 사용한 배추맛김치(배추 100g, 무 13g, 파 2g, 고춧가루 3.5g, 마늘 1.5g, 생강 0.6g, 멸치액젓 2.2g, 설탕 1g)에 부재료 및 다시마의 첨가량을 조절하여 김치를 담근 후 관능검사를 통해 다시마 20%가 첨가된 해조 첨가 배추 김치(이하 해조 김치라 함) 담금을 확정하였고, 김치 숙성 중의 발효 양상을 관찰하였다. J-김치는 본 실험용 김치 담금과 같은 제조일자의 것을 부산의 L마트에서 구입하여 해조 김치의 긍정대조군(positive control)으로 사용하였다. 동물실험에서는 SD 흰 쥐에 20% 고지방 식이를 공급하면서(고지방식이군), 고지방식이에 동결 건조한 대조 배추 김치 10%(대조김치군), 해조 첨가 배추 김치 10%(해조김치군) 및 공장 배추김치 10%(J-김치군)을 첨가하고, 기능성 해조 김치의 체중 감량 및 지질 저하 효과를 관찰하였다.
다이어트 효과가 있는 기능성 배추 김치를 개발하기 위하여 식이섬유소가 풍부한 다시마를 첨가하여 해조 첨가 배추 김치를 제조한 다음 이의 비만 억제 효과를 살펴보고자 하였다. 대조김치로 사용한 배추맛김치(배추 100g, 무 13g, 파 2g, 고춧가루 3.5g, 마늘 1.5g, 생강 0.6g, 멸치액젓 2.2g, 설탕 1g)에 부재료 및 다시마의 첨가량을 조절하여 김치를 담근 후 관능검사를 통해 다시마 20%가 첨가된 해조 첨가 배추 김치(이하 해조 김치라 함) 담금을 확정하였고, 김치 숙성 중의 발효 양상을 관찰하였다. J-김치는 본 실험용 김치 담금과 같은 제조일자의 것을 부산의 L마트에서 구입하여 해조 김치의 긍정대조군(positive control)으로 사용하였다. 동물실험에서는 SD 흰 쥐에 20% 고지방 식이를 공급하면서(고지방식이군), 고지방식이에 동결 건조한 대조 배추 김치 10%(대조김치군), 해조 첨가 배추 김치 10%(해조김치군) 및 공장 배추김치 10%(J-김치군)을 첨가하고, 기능성 해조 김치의 체중 감량 및 지질 저하 효과를 관찰하였다.
To develop functional kimchi (FK) having a beneficial effects on obesitym sea tangle was used to increase that fiber content of kimchi, 100g brined Korean cabbage, 13g radish, 2g green onion, 3.5g red pepper powder, 0.6g ginger, 1.4g garlic, 2.2g femented anchovy juice, was used as a control kimchi ...
To develop functional kimchi (FK) having a beneficial effects on obesitym sea tangle was used to increase that fiber content of kimchi, 100g brined Korean cabbage, 13g radish, 2g green onion, 3.5g red pepper powder, 0.6g ginger, 1.4g garlic, 2.2g femented anchovy juice, was used as a control kimchi (CK) and the recipe was modified ti enhance the anti-0bese properties. The weigh reduction and lipid lowering activities of FK are studied with SD rats giving 20% high fat diet for 8 weeks. The experimental groups are high fat diet (HFD), 10% freese-dried control kimchi added to the HFD(HCK), 10% functional kimchi added to the HFD (HFK) and commercially available Korean cabbage kimchi (J-kimchi) from D company (HJK). JK was used as a positive control. Animals in each group were 10. Experimental diet was prepared to be iso-calory (460㎉/100g) according to AIN-93 guideline and the animals are put on the restricted diet to see effects of functional kimchi. The recipe for FK having anti-obese properties are 60g brined Korean cabbage, 20g sea tangle, 15g radish, 5g carrot, 3.2g red papper powder, 1.4 garlic, 0.5g ginger, 2.0g fermented anchovy juice, 0.9g sugar.pH and acidity of FK fermented at 5℃ were changed rapidly up to 10 days and slowed thereafter. The Lactobacillus sp. and Leuconsctoc sp. grew maximally at day of 10. The lipid content of freexw-dried FK was lower (-33%) and its fiber content was higer (41%) than those of JK, respectively, informing that FK seems to have wieght reduction properities in it. Food inates and food effciency ratio of animals were not significantly differnt among kimchi groups, however visceral fat accumrlation in the abdominal region of HFD was severe and ralative amounts of viseral fats (g/100g B.W.)were reduced in HFK (-17%), HJK (-11%) and HCK (-9%) in order. Major organs expect liver was ot affected by high fat diets. Serum leptin secretion that is related ti the fat amounts in the adipose tissue, was decreased due ti the kimchi supplementation. The concentrations of serum leptin of HCK, HFK and HJK were significantly decreased by -48%, -59% and -59%, respectively (p＜0.5)than of HFD. Total bilirubin in the serum were also decreased in HCK (-9%), HFK (-24%) and HJK (-35%) compared to the HDF (p＜0.05) indicates that FK and KF stimulated the secretion of bile acid in the feces. The concentrations of serum triglyceride (TG) and cholestrol of HCK, HFK and HJK were decreased 39%, 51%, 40% and 61%, 71%, 65% respectively (p＜0.05), compared to than those of HFD. Hepatic triglyceride, was observed from FK. Triglyceride and cholesterol in the feces was increased in HCK, HFK, and HJK by 36%, 49%, 32% and 61%, 71%, 65%, respectively than those of HDF (p＜0.05). Triglyceride of HFK was 13% higher than that of HJK. This might be due to the higher fiber content (41% higher) in FK than JK. DPPH scavenging effect and LDL oxidation inhibition effect of lipid peroxide and TBARS in the liver due to the high fat diet were reduced significantly (p＜0.05) by kimchi supplementation. Anti-oxidative enzyme activities of Cu, Zn-SOD, Mn-SOD and catalase of kimchi groups were decreased compared to the HFD. In conclusion, Korean cabbage kimchi containing 20% sea tangle seems to have anti-cbese properties by reducing the visceral fat accumulation and engancing the secretion of lipids in the feces.
To develop functional kimchi (FK) having a beneficial effects on obesitym sea tangle was used to increase that fiber content of kimchi, 100g brined Korean cabbage, 13g radish, 2g green onion, 3.5g red pepper powder, 0.6g ginger, 1.4g garlic, 2.2g femented anchovy juice, was used as a control kimchi (CK) and the recipe was modified ti enhance the anti-0bese properties. The weigh reduction and lipid lowering activities of FK are studied with SD rats giving 20% high fat diet for 8 weeks. The experimental groups are high fat diet (HFD), 10% freese-dried control kimchi added to the HFD(HCK), 10% functional kimchi added to the HFD (HFK) and commercially available Korean cabbage kimchi (J-kimchi) from D company (HJK). JK was used as a positive control. Animals in each group were 10. Experimental diet was prepared to be iso-calory (460㎉/100g) according to AIN-93 guideline and the animals are put on the restricted diet to see effects of functional kimchi. The recipe for FK having anti-obese properties are 60g brined Korean cabbage, 20g sea tangle, 15g radish, 5g carrot, 3.2g red papper powder, 1.4 garlic, 0.5g ginger, 2.0g fermented anchovy juice, 0.9g sugar.pH and acidity of FK fermented at 5℃ were changed rapidly up to 10 days and slowed thereafter. The Lactobacillus sp. and Leuconsctoc sp. grew maximally at day of 10. The lipid content of freexw-dried FK was lower (-33%) and its fiber content was higer (41%) than those of JK, respectively, informing that FK seems to have wieght reduction properities in it. Food inates and food effciency ratio of animals were not significantly differnt among kimchi groups, however visceral fat accumrlation in the abdominal region of HFD was severe and ralative amounts of viseral fats (g/100g B.W.)were reduced in HFK (-17%), HJK (-11%) and HCK (-9%) in order. Major organs expect liver was ot affected by high fat diets. Serum leptin secretion that is related ti the fat amounts in the adipose tissue, was decreased due ti the kimchi supplementation. The concentrations of serum leptin of HCK, HFK and HJK were significantly decreased by -48%, -59% and -59%, respectively (p＜0.5)than of HFD. Total bilirubin in the serum were also decreased in HCK (-9%), HFK (-24%) and HJK (-35%) compared to the HDF (p＜0.05) indicates that FK and KF stimulated the secretion of bile acid in the feces. The concentrations of serum triglyceride (TG) and cholestrol of HCK, HFK and HJK were decreased 39%, 51%, 40% and 61%, 71%, 65% respectively (p＜0.05), compared to than those of HFD. Hepatic triglyceride, was observed from FK. Triglyceride and cholesterol in the feces was increased in HCK, HFK, and HJK by 36%, 49%, 32% and 61%, 71%, 65%, respectively than those of HDF (p＜0.05). Triglyceride of HFK was 13% higher than that of HJK. This might be due to the higher fiber content (41% higher) in FK than JK. DPPH scavenging effect and LDL oxidation inhibition effect of lipid peroxide and TBARS in the liver due to the high fat diet were reduced significantly (p＜0.05) by kimchi supplementation. Anti-oxidative enzyme activities of Cu, Zn-SOD, Mn-SOD and catalase of kimchi groups were decreased compared to the HFD. In conclusion, Korean cabbage kimchi containing 20% sea tangle seems to have anti-cbese properties by reducing the visceral fat accumulation and engancing the secretion of lipids in the feces.
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