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막걸리박 열수추출물 첨가 식이가 선천성 고혈압쥐(SHR)의 혈압 저하에 미치는 영향 KCI 등재

Blood Pressure Lowering Effect of Korean turbid rice wine (Takju) Lees Extracts in Spontaneously Hypertensive Rat (SHR)

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  • URLhttps://db.koreascholar.com/Article/Detail/254032
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韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was conducted to investigate the effects of Takju lees hot water extracts on the blood pressure in spontaneously hypertension rats (SHR). Twenty eight male SHR were grouped by their blood pressure and fed a control diet or experimental diets containing 1% (G1), 2% (G2), or 4% (G4) Takju lees extracts for 4 weeks. Food intake was not significantly different among the groups. However, body weight gain was significantly lower in groups fed the Takju lees extract than the control group. The systolic blood pressure was significantly lower in the Takju lees extract containing groups (especially in G4 group) than the control groups. In addition, mean blood pressure {(systolic+dyastolic)/2} decreased with an increase in the amount of Takju lees extract in the diet and feeding period. Takju lees extract decreased angiotensin I converting enzyme (ACE) activity in a dose-dependent manner. These results suggest that the Takju lees extract exert an antihypertensive effect by decreasing ACE activity.

저자
  • 이현숙 | Lee, Hyun-Sook
  • 홍경희 | Hong, Kyoung-Hee
  • 김재영 | Kim, Jae-Young
  • 김동희 | Kim, Dong-Hee
  • 윤철호 | Yoon, Cheol-Ho
  • 김순미 | Kim, Soon-Mi