This study, analyzed the general and minerals composition of kamut and investigated its effect on blood components in mice fed a high fat diet. The content of each general component of kamut was as follows: 11.02±0.75% water, 13.16 ±1.28% crude protein, 1.85±0.19% crude fat, and 1.97±0.13% ash. The leptin level was the highest in the HF group(30.00± 0.00 ng/mL) when compared to the control group. There was a significant decrease of 23.65±5.54 ng/mL in the HFK group when compared to the HF group (p<0.05). The blood LDL-cholesterol concentration was the lowest in the control group at 10.00±2.00 mg/dL. The level was highest in the HF group at 28.00±0.00 mg/dL when compared with the other groups (p<0.05). The aspartate transaminase (AST) level was significantly higher in the HFK group (179.33±173.88 U/L) than in the control (61.00±12.73 U/L) and HF groups (132.00±0.00 U/L). According to the results of this study, the consumption of kamut lowers the blood LDL-cholesterol level more than the consumption of wheat flour. Additionally, kamut contains antioxidant substances such as selenium and zinc, which are thought to contribute to vascular health and thus aid in maintaining good health. Therefore, it is necessary to develop a variety of health foods using kamut; it should be used as a functional food for the maintenance of good health.

서 론
 재료 및 방법
  1. 실험재료, 일반성분 분석 및 무기질 분석
  2. 실험동물 및 사육조건
  3. 동물사료 조성에 따른 군의 분류
  4. 평균 체중변화율
  5. 혈액 채취
  6. 혈중 인슐린과 렙틴 분석
  7. 혈중 지질 농도 분석
  8. 혈액 내 인터루킨-10과 간 기능 관련인자 분석
  9. 통계처리
 결과 및 고찰
  1. 일반성분 분석 및 무기질 함량
  2. 평균 체중변화율
  3. 혈중 인슐린과 렙틴 분석
  4. 혈중 지질 농도 분석
  5. 혈액 내 인터루킨-10과 간 기능 관련인자 분석
 요약 및 결론
 References

• 신경옥(삼육대학교 식품영양학과) | Kyung-Ok Shin (Dept. of Food and Nutrition, Sahmyook University) Corresponding author