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KMID : 0380620090410020191
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.191 ~ p.195
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Characteristics of Surimi Gel (King Oyster Mushroom and Cuttlefish Meat Paste) on Lipid Metabolism and Antioxidant Status in High-cholesterol-fed Rats
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Chung Soo-Im
Kim Se-Young
Kang Mi-Young
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Abstract
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We assessed the effect of surimi gel, which is prepared from the king oyster mushroom (pleurotus eryngii) andcuttlefish meat paste (KCP) on lipid metabolism and antioxidant activity in high-cholesterol-fed rats. Three groups of 3-week-old male Sprague-Dawley rats were fed on a diet containing 1g cholesterol/kg for 6 weeks. We administered onlya high-cholesterol diet to the control group, one group was fed on surimi gel containing cuttlefish paste and king oystermushrooms, and another group was fed with general boiled fish meat paste (GFP), which is commonly sold in marketplaces.Plasma and hepatic lipid profiles were measured, and the antioxidant status of the liver was assessed. The plasmatriglyceride concentration did not differ significantly among the groups. Supplementation with KCP resulted in lower plasmaand hepatic cholesterol concentrations and atherogenic index as compared to the control group and GFP, whereas theplasma high-density lipoprotein-cholesterol concentration was elevated. Moreover, the KCP-supplemented animals evidencedgreater bile acid excretion. The KCP groups evidenced significantly lower plasma and hepatic levels of thiobarbituric acid-reactive substances as compared to the control group. Besides, hepatic antioxidant enzyme activities, including catalase andsuperoxide dismutase, were significantly higher in the KCP group. In conclusion, KCP was quite effective in improving thelipid metabolism and reducing oxidative stress by upregulating the hepatic antioxidant enzymes in high-cholesterol-fed rats.
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KEYWORD
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king oyster mushroom, cuttlefish, surimi, lipid metabolism, high-cholesterol diet
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