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논문 상세정보

홍국 장기투여가 SHR의 혈압 및 혈중 콜레스테롤 조성에 미치는 영향

Effect of Monascus koji on Blood Pressure and Serum Cholesterol Composition of SHR by Chronic Dietary Administration

초록

홍국의 장기섭취가 자연발증 고혈압 쥐(SHR)의 혈압상승 및 혈중 콜레스테롤 조성에 미치는 영향을 조사하였다. Monascus ruber IFO 32318 균주로 제조한 홍국을 각각 0.03%, 0.1%, 0.3% 첨가한 식이를 8주간 섭취시킨 후 모든 실험군을 일반식이로 전환시켜 다시 2주간 사육하였다. 식이섭취 2주 째부터 대조군에 비해 홍국 섭취군에서 수축기혈압, 이완기 혈압 및 평균혈압의 유의적인 상승 억제효과가 나타났으며 그 효과는 식이에 첨가된 홍국의 양에 비례하였고 홍국첨가 식이를 중단하면 실험군 간의 각 혈압의 유의적인 차이는 사라졌다. 또한 홍국은 SHR의 혈중 VLDL-C의 함량을 유의적으로 저하시켰으며 TC 및 LDL-C은 홍국 첨가량이 많을수록 낮은 경향을 나타내었고 HDL-C은 대조군, group I 및 group II가 거의 동일하였으며 홍국 첨가량이 가장 많은 group III에서만 약간 높은 경향을 나타내었다. 또한 동맥경화의 지표가 되는 TC과 HDL-C의 비율 및 non-HDL-C과 HDL-E의 비율은 홍국 섭취량이 증가할수록 감소하는 경향을 보였고 LDL-C과 HDL-C의 비율 또한 홍국 섭취군이 대조군보다 유의적으로 낮은 값을 나타내었다. 이러한 모든 효과는 홍국을 식이 섭취량의 0.1% 이상 첨가한 실험군에서 뚜렷이 나타났다.

Abstract

The antihypertensive and cholesterol- lowering effects of Monascus koji (M. koji) prepared with Monascus ruber IFO32318 were examined in spontaneously hypertensive rats (SHR). Control was fed a normal diet and groups I, II or III were fed diets containing 0.03%, 0.1% or 0.3% M. koji for 8 weeks, respectively. After 8 weeks, all animals were fed normal diets in the following 2 weeks. The blood pressure of rats fed M. koji added diets were significantly attenuated as compared with control and the diet containing high concentration of M. koji had a tendency of stronger antihypertensive effect. These differences lasted throughout the experimental period when they were fed experimental diet. For 2 weeks after the 8 weeks of experimental diet all groups were fed the same normal diet and the differences of blood pressure caused by M. koji disappeared. In rats fed the M. koji added diet, the serum total cholesterol (TC), HDL cholesterol (HDL-C), LDL cholesterol (LDL-C) were not differed compared with control, but VLDL cholesterol (VLDL-C) was significantly lowered. M koji also significantly decreased serum risk factors, both TC/HDL-C ratio and non HDL-C/HDL-C ratio. Consequently, it is suggested that M. koji may play an important role to attenuate hypertension and to improve serum lipid Profiles.

저자의 다른 논문

참고문헌 (17)

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이 논문을 인용한 문헌 (4)

  1. 2004. "Effects of Red-Yeast-Rice Supplementation on Bone Mineral Density and Bone Mineral Content in Overiectomized Rats" 韓國營養學會誌 = The Korean journal of nutrition., 37(6): 423~430 
  2. Kim, Han-Soo 2006. "Effects of the Korean Mistletoe Hot-Water Extract on the Lipid Components and Blood Pressure Level in Spontaneously Hypertensive Rats" 생약학회지, 37(3): 169~176 
  3. Park, Ju-Hun ; Choi, Sang-Yoon ; Lee, Kyung-Won ; Kim, Sung-Soo ; Cho, Kyung-Dong ; Han, Chan-Kyu 2012. "Effect of Diets with Red Yeast Sweet Potato Powder Supplement on Fecal Amount and Lipid Metabolism in Rats Fed a High-fat Diet" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(4): 487~493 
  4. Kwon, Chong Suk 2014. "Effect of Red Yeast (Monascus purpureus) Rice Supplemented Diet on Lipid Profiles and Antioxidant Activity in Hypercholesterolemic Rats" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(1): 16~23 

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