한국식품영양학회지 Vol. 31 No. 2 (p.242-251)

홍삼·복분자 혼합 발효물을 첨가한 치즈의 항비만 효과

Anti-Obesity Effects of Mixture of Cheese, Fermented Red Ginseng and Rubus coreanus Miquel
키워드 :
anti obesity,red ginseng,Rubus coreanus Miquel,Lactobacillus plantarum A,high fat diet

목차

Abstract
서 론
재료 및 방법
  1. 실험동물 사육환경
  2. 검액 조제
  3. 실험동물 식이투여 및 체중 측정
  4. 실험동물 혈액 및 조직 적출
  5. 혈청 지질과 glucose 함량 측정
  6. 혈청 비만관련 호르몬 측정
  7. 내장 지방증가량과 위체부 지방세포 크기 관찰
  8. 간조직 내 지질 변화
  9. 통계처리
결과 및 고찰
  1. 체중 증가량 변화
  2. 내장지방(부고환, 신장 주위지방) 증가량
  3. 혈청 지질과 glucose 함량 변화
  4. 혈청 비만관련 호르몬 변화
  5. 위 체부 주위 지방세포 크기 변화
  6. 간조직 내 지질 변화
요약 및 결론
References

초록

This study was investigating the anti-obesity effects of diets with a mixture of cheese, red ginseng and fermented mature fruit of Rubus coreanus Miquel. We fed the experimental diets (SC5, SC10) supplemented with 5% or 10% cheese containing of fermented mixture, then orally administered the extract of fermented mixture (RB100, RB300) at a concentration of 100 or 300 mg/kg body weight to SD rats with high fat diet (HFD). The results were as follows: Sample cheese groups decreased visceral fat mass and adipocyte size of stomach compared to that of HFD group. Additionally, lipid droplets of liver in sample cheese groups were smaller than that in HFD group. The serum triglyceride (TG), total cholesterol (tChol), glucose, leptin, and insulin levels in sample cheese group were lower than that in HFD group. But, the serum adiponectin and HDL-cholesterol (cHDL) levels were higher than that in HFD group. These results suggest that fermentation of red ginseng and Rubus coreanus mixed with cheese might be helpful in preventing obesity in high fat diet-fed rats.