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KMID : 0613820100200030396
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Journal of Life Science
2010 Volume.20 No. 3 p.396 ~ p.402
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Effect of the Plants Mixture and Garlic Composition on Serum Lipid Level of Hypercholesterolemic Rats
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Shin Jung-Hye
Lee Soo-Jung
Jung Woo-Jae
Seo Jong-Kwon
Sung Nak-Ju
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Abstract
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This study was designed to investigate the effects of 4 kinds of plant water extract mixture and garlic extract (PMG) administration on serum lipid metabolism in hypercholestrolemic rats. The normal group was administered a cholesterol free diet, the control group a 1% cholesterol diet, and each experimental group was given a diet of 1% cholesterol, 1% plant mixture and 0.3, 0.5, 0.7% garlic extract (PMG-Ⅰ, PMG-Ⅱ, PMG-Ⅲ), respectively. Each diet was administered orally to SD-male rats for 4 weeks. Total cholesterol content decreased by about 20% with administration of PMG. Triglyceride content also decreased from 9.3 to 15.0% compared to the control group, and phospholipid was similar to triglyceride. There was no significant difference in HDL-cholesterol content between the control and experimental groups. LDL-cholesterol content of the normal group was 9.4 times lower than the control group and its content was significantly lower in the PMG-Ⅱ (68.45±12.83 ㎎/㎗) and PMG-Ⅲ (66.35±5.18 ㎎/㎗) groups than the PMG-Ⅰ group. VLDL-cholesterol content of the PMG-Ⅱ and Ⅲ groups were similar to the normal group. Atherogenic index (AI) and cardiac risk factor (CRF) were significantly lower in the PMG group. Blood glucose content was the lowest in the PMG-Ⅱ (189.37±12.02 ㎎/㎗) group among all groups tested. Total protein content was 9.56±0.87~10.05±2.69 mg/dl in the PMG-Ⅰ~Ⅲ groups and was significantly higher than the normal group. GPT activity did not show a significant difference among the experimental groups, while GOT activity was effective only in the PMG-Ⅰ group. Serum TBARS content in the PMG-Ⅲ group was lower than in the normal group. Serum antioxidant activity by DPPH radical scavenging was 83.75±2.32% in the PMG-Ⅲ group, which was significantly higher than the control group.
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KEYWORD
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Plants mixture, garlic, hypercholesterolemia, lipid level
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