[논문]파프리카 급여가 고콜레스테롤 식이 흰쥐의 혈청 지질과 <tex>$\\alpha$</tex>-Tocopherol 농도 변화에 미치는 영향

박재희; 노상규; 김창순

[국내논문] 파프리카 급여가 고콜레스테롤 식이 흰쥐의 혈청 지질과 $\\alpha$-Tocopherol 농도 변화에 미치는 영향
Effects of Paprika (Capsicum annuum L.) on Serum Lipid Profile and $\\alpha$-Tocopherol Concentration in Rats Fed a High-Cholesterol Diet 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.23 no.3, 2010년, pp.311 - 317

박재희 (경남대학교 식품영양학과) , 노상규 (창원대학교 식품영양학과) , 김창순 (창원대학교 식품영양학과)

초록
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본 연구는 추출물 형태에 따른 파프리카 첨가 식이가 고콜레스테롤 식이 흰쥐의 혈청 지질과 $\alpha$-tocopherol 농도에 미치는 영향을 알아보기 위해 Sprague-Dawley 수컷 25마리를 대조군(NC), 고콜레스테롤군(HC), 고콜레스테롤+동결건조 파프리카 분말 섭취군(HC-FDP), 고콜레스테롤+파프리카 물 추출물 섭취군(HC-WEP), 고콜레스테롤+파프리카 에탄올 추출물 섭취군(HC-EEP)으로 나누어 실험 식이를 6주간 공급하였다. 6주 후 HC군과 파프리카 급여군에서 체중 증가는 각각 85.2%와 65.5~68.88%로 HC군에서 체중이 유의적으로 증가하였다. 그리고 내장지방 무게는 HC군보다 파프리카 급여군에서 감소하였으며, 파프리카 급여군의 중성지질, 총 콜레스테롤, LDL-콜레스테롤과 atherogenic index 역시 HC군보다 유의적으로 감소하였다(p<0.05). 그리고 파프리카 급여군들 중에서는 HC-EEP 군이 혈청지질농도 감소 효과가 가장 큰 것으로 나타났다. 혈청 $\alpha$-tocopherol 농도는 HC-EEP에서 $30.5{\pm}0.6\;{\mu}mol/{\ell}$로 가장 높았고, 그 다음으로는 HC-WEP($30.0{\pm}0.8\;{\mu}mol/{\ell}$)>HC-FDP($29.1{\pm}0.5\;{\mu}mol/{\ell}$)>HC($27.7{\pm}0.3\;{\mu}mol/{\ell}$)이었다. 이는 고콜레스테롤 식이에 의한 산화적 스트레스를 감소시키기 위하여 혈청 $\alpha$-tocopherol이 소모되는 것을 파프리카 급여로 절약하는 효과를 나타낸 것으로 사료된다. 따라서 본 연구를 통해 파프리카는 혈중 지질 농도 저하 효과를 보였고, $\alpha$-tocopherol 절약 작용을 통해 체내 항산화제로서 활용 가능성을 확인할 수 있었다.

Abstract ▼ AI-Helper

In conclusion, rats were fed diets containing either NC, HC, HC-FDP, HC-WEP, or HC-EEP for 6 weeks. At the 6th week, increases in body weight and visceral fat were lower in the paprika fed groups as compared to the HC group. Serum levels of triglycerides, total cholesterol, low density lipoprotein cholesterol, and atherogenic index values were significantly lower in the paprika diet fed groups than the HC group (p<0.05). In particular, the lipid lowering effects in the HC-EEP group were superior among the paprika fed groups. Also, serum $\alpha$-tocopherol levels were lower in the control group compared to the paprika fed groups. The supplementation of paprika may exert lipid lowering effects and saving effect of $\alpha$-tocopherol in the serum of high-cholesterol diet fed rats. However, it should be noted that the results are based on very small sample numbers and a short experimental period.

주제어

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문제 정의

Therefore, this study was performed to investigate the effects of paprika on serum lipid concentrations and α-tocopherol levels in rats fed a high cholesterol diet.

제안 방법

The temperature and relative humidity of the breeding room were maintained at 22±2℃ and 55±5%, respectively, with 12 hr light and dark cycle. Animals in this study had a free access to water and diet, and their weight was measured once a week. Food intake was measured by placing a stainless steel dish containing a weighed amount of food into each cage and reweighing it 24 h later.
Blood collection was conducted in 0, 3 and 6 weeks. Fasting blood were collected in ophthalmic venous plexus, coagulated, centrifuged at 1,000×g for 15 min and stored at －20℃.
Five week old male Sprague-Dawley (Charles River Laboratory Inc, MA, USA) rats were allowed free access to water and fed for the first week with a commercially prepared pellet diet for adjustment. The rats were then randomly divided into 5 groups of 5 rats and fed an tocopherol-stripped AIN-93G based control diet, supplementation with 1% cholesterol (HC), 1% cholesterol with 7.5% freeze dried red paprika (FDP), 1% cholesterol with 6.4% WEP, or 1% cholesterol with 3.2% EEP for 6 weeks. The supplemented amounts of paprika were high but safe.

대상 데이터

0 ㎖/min. The analysis was performed at 295 nm.

데이터처리

Data were presented as mean±S.E. and the differences among experimental groups analyzed by one-way analysis of variance (ANOVA) with Duncan's multiple range test at p<0.05.

성능/효과

In terms of LDL-C concentration to induce atherosclerosis, levels for FDP, WEP, and EEP were 36.5±2.2, 65.8±6.1, and 30.3±3.4 ㎎/㎗, respectively, and these levels were significantly lower than that of the HC group (216.0±7.6 ㎎/㎗).
The HDL-C concentrations of all the paprika groups were significantly higher than that of the HC group, and those of the HC-WEP group (52.0±1.8 ㎎/㎗) and the HC-EEP group (51.9± 2.1 ㎎/㎗) were higher than that of the FDP group (47.1±2.7 ㎎/ ㎗) (Table 3).
The final body weight of the HC group, 462.7±2.0 g, was increased by 85.2% (212.4 g) after feeding the diet for 6 weeks.
4 g) after feeding the diet for 6 weeks. The final body weights of the FDP, WEP, and EEP groups increased by 67.4, 68.8, and 65.5%, respectively, compared to their initial weights, and the increased rates were significantly lower than that of the HC group. Food intake was highest in the WEP group as 21.

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