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KMID : 0665220120250030590
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Korean Journal of Food and Nutrition
2012 Volume.25 No. 3 p.590 ~ p.598
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Hypolipidemic Effects of Enzyme-Treated Tomato Cake on Sprague-Dawley Rats Fed a High Cholesterol Diet
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Koh Jong-Ho
Woo Yong-Ku
Kim Young-Sik
Oh Jun-Hyun
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Abstract
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Sprague-Dawley rats were fed with normal (Control), high cholesterol (HC), and high cholesterol containing 3.5% pectinhydrolytic activity industrial enzyme (Viscozyme L)-treated tomato cakes (ETC) for 4 weeks. In the first week, the weight gain of the HC-fed group was significantly increased to 151.7% (p<0.05), compared to the 115.4% weight gain of the ETC-fed group. The feed efficiencies of the Control- and ETC-fed groups (0.236± 0.041 and 0.447±0.030, respectively) were significantly different to those of HC-fed group (0.355±0.034) (p<0.05). The kidney and epididymal fat pad of the rats fed with ETC were decreased to 0.303 g and 0.274 g, respectively. There were no significant differences in serum cholesterol, triglycerides, high density lipoproteincholesterol or low density lipoprotein-cholesterol levels between the HC- and ETC-fed groups. The ETC-fed group exhibited approximately a 1.1-fold higher total antioxidant activity determined by 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radicals than the HC-fed group at 2 weeks. Glutathione peroxidase activity of the ETC-fed group exhibited 2.5-and 1.3-fold increases at 2 and 4 weeks, respectively.
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KEYWORD
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hypolipidemic effects, tomato cake, cholesterol diet, rats
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