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NTIS 바로가기Journal of the science of food and agriculture, v.93 no.11, 2013년, pp.2669 - 2675
Li, Dong-Mei (School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, International Science & Technology Cooperation Base for Precious Seafood Deep Processing, Dalian, 116034, China) , Zhou, Da‐Yong (School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, International Science & Technology Cooperation Base for Precious Seafood Deep Processing, Dalian, 116034, China) , Zhu, Bei‐Wei (School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, International Science & Technology Cooperation Base for Precious Seafood Deep Processing, Dalian, 116034, China) , Chi, Ya‐Li (School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, International Science & Technology Cooperation Base for Precious Seafood Deep Processing, Dalian, 116034, China) , Sun, Li‐Ming (Scho) , Dong, Xiu‐Ping , Qin, Lei , Qiao, Wei‐Zhou , Murata, Yoshiyuki
AbstractBackgroundIn this study, whole krill oil (WKO) and phospholipid‐type krill oil (PKO) with different lipid composition were prepared. The effects of KO intake on plasma cholesterol and glucose levels in Wistar rats fed a high‐cholesterol diet (HCD) were investigated.ResultsWKO contained 37.63% triglycerides, 48.37% phospholipids, 13.54% free fatty acids and 0.66% cholesterol, whereas the corresponding values for PKO were 0.59, 69.80, 28.53 and 1.09% respectively. Meanwhile, PKO contained much more polyunsaturated fatty acids (PUFA, 37.76%) than WKO (28.36%). After 4 weeks of HCD consumption, plasma levels of total cholesterol (TC), low‐density lipoprotein cholesterol (LDL‐C) and glucose increased significantly, but that of high‐density lipoprotein cholesterol (HDL‐C) decreased significantly. The intake of PKO and WKO for 4 weeks caused a significant reduction in body weight gain and plasma levels of TC and LDL‐C in HCD‐fed rats. Compared with WKO, PKO was more effective in decreasing plasma TC and LDL‐C levels.ConclusionPKO showed better overall cholesterol‐lowering effects than WKO, which may be due to its higher n‐3 PUFA levels. © 2013 Society of Chemical Industry
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