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KMID : 0665420090240030338
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Korean Journal of Food Culture
2009 Volume.24 No. 3 p.338 ~ p.343
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Blood Pressure Lowering Effect of Korean turbid rice wine (Takju) Lees Extracts in Spontaneously Hypertensive Rat (SHR)
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Lee Hyun-Sook
Hong Kyoung-Hee
Kim Jae-Young
Kim Dong-Hee
Yoon Cheol-Ho
Kim Soon-Mi
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Abstract
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This study was conducted to investigate the effects of Takju lees hot water extracts on the blood pressure in spontaneously hypertension rats (SHR). Twenty eight male SHR were grouped by their blood pressure and fed a control diet or experimental diets containing 1% (G1), 2% (G2), or 4% (G4) Takju lees extracts for 4 weeks. Food intake was not significantly different among the groups. However, body weight gain was significantly lower in groups fed the Takju lees extract than the control group. The systolic blood pressure was significantly lower in the Takju lees extract containing groups (especially in G4 group) than the control groups. In addition, mean blood pressure {(systolic+dyastolic)/2} decreased with an increase in the amount of Takju lees extract in the diet and feeding period. Takju lees extract decreased angiotensin I converting enzyme (ACE) activity in a dose-dependent manner. These results suggest that the Takju lees extract exert an antihypertensive effect by decreasing ACE activity.
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KEYWORD
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Takju lees extract, blood pressure, angiotensin I converting enzyme, SHR
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