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KMID : 1134819970260061200
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 6 p.1200 ~ p.1207
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The Effects of Kimchi Intake on Lipid Contents of Body and Mitogen Response of Spleen Lymphocytes in Rats
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Kim Jee-Yeon
Lee Yeon-Sook
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Abstract
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Effects of kimchi on lipid metabolism and immune function were studied in experiments using 63 male SD rats fed 6 kinds of Baechu-kimchi containing diet during 4 weeks. Three kinds of freeze dried kimchi differ in fermentation period (not fermented, 3-, 6-week-fermented at 4℃) were added at 5%, 10% of the diet containing 15% lard. The levels of serum total lipid and triglyceride and the content of liver total lipid and triglyceride of all kimchi groups were lower than those of a control group. But the levels of serum and liver cholesterol is not affected by kimchi intake. The triglyceride concentration of epididymal fat pad and feces of kimchi groups were higher than those of a control group. The food efficiency ratio, epididymal fat pad weight of 3-, 6-week-fermented kimchi 10% groups were significantly lower than control and not-fermented kimchi groups. Especially 6-week-fermented kimchi groups showed adipocytes, less in number and larger in size than those of other groups. The blastogenesis of spleen lymphocytes to LPS was higher in rats fed fermented kimchi diets than rats fed control and not-fermented kimchi diet. These results suggest that kimchi stimulates lipid mobilization to epididymal fat pad and lipid excretion via feces, so lower serum and liver triglyceride concentration. The fermented kimchi stimulate the proliferation of B cell and lower the lipid accumulation in epididymal fat pad, especially kimchi fermented for 6 weeks at 4℃ lower the adipose cell number.
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KEYWORD
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Baechu-kimchi, fermentation, serum triglyceride, epididymal fat pad, mitongen response
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