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KMID : 0385219930030020123
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Korean Journal of Gerontology
1993 Volume.3 No. 2 p.123 ~ p.128
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Effect of Alginic Acid-Added Yoghurt on Inhibition of Obesity and Physiological Action of rats
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Choi Jin-Ho
Kim Jae-Il
Kim Dong-Woo
Oh Doo-Hwan
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Abstract
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Sprague-Dawley male rats were fed experimental diet, and also were orally administered with yoghurt prepared with ultra low viscosity(ULV)-alginic acid for 4 weeks. Effect of alginic acid-added yoghurt(ULV-yoghurt) on body weight gain, feed and gross efficiencies, triglyceride and cholesterol levels, formation of hydroxyl radical, and malondialdehyde levels of rats were evaluated. Administration of alginic acid-added yoghurt resulted in marked inhibition(about 80%) in increase of body weight compared with control group for 4 weeks. Body weight gain were significantly inhibited from 77.21±10.94g to 13.55±0.90g by adminstration of ULV-yoghurt(p<0.001). Total food intake significantly decreased in 30% from 424.72±42.20g to 295.24±30.32g by administration of ULV-yoghurt(p<0.001). administration of ULV-yoghurt resulted in a marked decrease in feed efficiency(71.8%) and gross efficiency(71.5%) form 18.20±2.92 and 4.10±0.67 to 5.13±0.95 and 1.17±0.22, respectively compared with control group(p<0.001). Triglyceride and cholesterol levels in serum of rats significantly decreased in 15% and 20%, respectively decreased in 59.4% from 5.39±1.14nmole/㎎ protein to 2.19±0.35nmole/㎎ protein, and malondialdehyde level in serum of rats also significantly decreased in 59.7% from 47.55±3.60nmole/ml serum to 19.15±2.79nmole/ml serum by administration of ULV-yoghurt(p<0.001). These results suggest that administration of ULV-yoghurt effectively can not only inhibit obesity, but also can intervent chronic degenerative disease and aging process.
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KEYWORD
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ultra low viscosity(ULV)-alginic acid, triglyceride, cholesterol, hydroxyl radical, malondialdehyde(MDA)
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