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KMID : 1134819990280030619
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 3 p.619 ~ p.624
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Effects of Cakes Containing Sponge Oligosaccharides on Blood Lipids and Intestinal Physiology in Rats
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Ly Sun-Yung
Lee Mee-La
Lee Kyong-Ae
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Abstract
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The aim of this study was to evaluate the effects of oligosaccharides(fructo- or isomalto-) contained in sponge cake on blood lipids and intestinal physiology in rats. The experimental diet was mixed with 30% sponge cakes. Normal male Sprague-Dawley rats weighing about 530g were randomly assigned to three groups and placed on experimental diets and deionized water at free access for 25 days. Rat in control group received a diet mixed with sponge cake containing sucrose only at 21.58g/100g diet and rats in the other two groups received diets mixed with sponge cakes of which 40% sucrose was replaced with each oligosaccharide. The results obtained were as follows: No significant differences in efficiency of food, liver weight and intestinal length were observed among groups. The cecal contents and cecal wall weights were increased more in fructooligosaccharide(FO) group than control. The pH of cecal contents decreased significantly in two oligosaccharide groups. The water contents of fresh feces in FO group were the highest and the those of two oligosaccharide groups were higher than that of control. Dry fecal weight increased significantly in isomaltooligosaccharide(IMO) group. Total serum cholesterol concentration was significantly lower in FO group. Serum triglyceride(TG) was not significantly different among three groups at p＜0.05, but serum TG of FO group was lower than those of other groups. In conclusion, 40% replacement of sucrose with oligosaccharides in sponge cake may have beneficial effects on lipid metabolism and intestinal function in rats.
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KEYWORD
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fructooligosaccharide, isomaltooligosaccharide, sponge cake, blood lipid, intestinal function
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