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KMID : 1134819980270040718
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 4 p.718 ~ p.723
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Effects of the Feeding Hijikia fusiforme(Harvey) Okamura on Lipid Composition of Serum in Dietary Hyperlipidemic Rats
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Kim Han-Soo
Kim Koon-Ja
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Abstract
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This study was designed to observe the effects of the feeding of Hijikia fusiforme(Harvey) Okamura juice extract on the improvement of lipids in the serum of cholesterol-supplemented diet induced dietary hyperlipidemic rats fed the experimental diets for 4 weeks. Concentration of total cholesterol and LDL-choloesterol in serum was significantly lower in the Hijikia fusiforme juice extract group than in the cholesterol diet group. Concentration of HDL-cholesterol in serum was higher in the Hijikia fusiforme juice extract group than the cholesterol supplemented diet group. Those in the Hijikia fusiforme juice extract group were higher than those in the cholesterol diet group. In the ratio of HDL-cholesterol concentration to total cholesterol concentration, Hijikia fusiforme juice extract administration group was higher percentage than the other groups. Atherosclerotic index was lower in the Hijikia fusiforme juice extract group than in the cholesterol diet group. Concentration of free cholesterol and cholesteryl ester in serum was rather lower in the Hijikia fusiforme juice extract group than the other groups. Triglyceride concentration in serum was significantly lower in the Hijikia fusiforme juice extract group than in the cholesterol diet group. Concentration of phospholipid in serum was more decreased in the Hijikia fusiforme juice extract group than in the cholesterol diet group. The activities of aspartate aminotransferase and alanine aminotransferase in serum were rather lower in the Hijikia fusiforme juice extract group than the cholesterol supplemented diet group. From the above research, the Hijikia fusiforme juice extracts were effective on the improvement of the lipid compositions in serum of high fat diet induced dietary hyperlipidemic rats. The quality characteristics of Tongjinbyeo(Japonica) and Samgangbyeo(J/Indica) rice starches including thermal-gelatinization, cold-gelatinization and acid hydrolytic extents have been investigated. Amylograph data have revealed that Samgangbyeo starch has higher values at all reference points than Tongjinbyeo starch. The apparent viscosities and light transmittance of alkali gelatinized Samgangbyeo starch has higher, but stability in alkali solutions has lower than Tongjinbyeo starch. Gel volume were Tongjinbyeo 23ml, and Samgangbyeo 26ml in 3.5M KSCN. Hydrolysis of Tongjinbyeo starch were higher than those of Samgangbyeo starch for lintnerization periods, and their values were 80.0% and 78.6% in acid treatment for 16 days, respectively. Apparent first order reaction of Tongjinbyeo starch was higher than that of Samgangbyeo starch.
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KEYWORD
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Hijikia fusiforme, hyperlipidemia, cholesterol, lipid composition
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