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울금(Curcuma longa L.)이 이상지질혈증 흰쥐의 혈액요소질소(BUN) 및 효소활성에 미치는 영향 KCI 등재

Effects of Turmeric (Curcuma longa L.) Supplementation on Blood Urea Nitrogen and Enzyme Activities in Dyslipidemic Rats

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한국환경과학회지 (Journal of Environmental Science International)
한국환경과학회 (The Korean Environmental Sciences Society)
초록

The purpose this study was to investigate the influences of 5% turmeric (Curcuma longa L.) supplementation on enzyme activities such as aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), amylase, lipase and catalase in serum of dyslipidemic rats. Sprague-Dawley (SD) rats (24 male) were divided into four groups, namely the ND group (normal-nondyslipidemic diet), NT group (normal-nondyslipidemic diet+5% turmeric), DD group (control-dyslipidemic diet), and DT groups (dyslipidemic diet+5% turmeric). Serum concentrations of blood urea nitrogen (BUN), creatinine and uric acid were significantly decreased (p<0.05) by turmeric supplementation diet. The activities of AST, ALT, ALP, LDH, amylase and lipase in sera of turmeric diet group were significantly decreased (p<0.05). The catalase activity in serum of turmeric supplementation group was significantly increased than dyslipidemic diet (p<0.05). In vivo experiment with dyslipidemic rats showed that ingestion of turmeric were effective in kidney and hepatic functional enzyme activities. Which suggests that turmeric material could be used for further studies as a potential source for nutraceutical foods.

목차
Abstract
 1. 서 론
 2. 재료 및 방법
  2.1. 실험 재료
  2.2. 실험 동물
  2.3. 식이조성 및 실험군
  2.4. 실험 동물의 처치
  2.5. 혈액요소질소(BUN), creatinine 및 요산 농도 측정
  2.6. 혈청의 효소활성 측정
  2.7. 통계 처리
 3. 결과 및 고찰
  3.1. 혈액요소질소(BUN) 농도
  3.2. Creatinine 농도
  3.3. 요산(uric acid) 농도
  3.4. Aminotransferase (AST, ALT) 활성
  3.5. Alkaline phosphatase (ALP) 활성
  3.6. Lactate dehydrogenase (LDH) 활성
  3.7. 아밀라아제 및 리파아제 활성
  3.8. 카탈라아제 활성
 4. 결 론
 REFERENCES
저자
  • 오다영(부산대학교 식품공학과) | Da-Young Oh (Department of Food Science and Technology, Pusan National University)
  • 강동수(전남대학교 해양바이오식품학과) | Dong-Soo Kang (Department of Marine Bio Food Science, Chonnam National University)
  • 이영근(부산대학교 식품공학과) | Young-Geun Lee (Department of Food Science and Technology, Pusan National University)
  • 김한수(부산대학교 식품공학과) | Han-Soo Kim (Department of Food Science and Technology, Pusan National University) Corresponding author