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KMID : 1134820000290030500
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 3 p.500 ~ p.505
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Investigation of γ - Aminobutyric Acid in Chinese Cabbages and Effects of the Cabbage Diets on Lipid Metabolism and Liver Function of Rats Administered with Ethanol
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Cha Youn-Soo
Oh Suk-Heung
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Abstract
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The levels of γ-aminobutyric acid (GABA) in Chinese cabbages and the effects of the cabbage diets on lipid metabolism and liver function of rats administered with ethanol chronically were investigated. The GABA levels of cabbage leaves, 0.47 mg/g dry weight (4.69 μmol/g dry weight), were 8% of total free amino acids, whereas the GABA levels of cabbage roots, 0.72 mg/g dry weight (7.02 μmol/g dry weight), were 26.86% of total free amino acids. To investigate the effects of cabbage diets, Sprague-Dawley male rats were fed with either AIN-76 diet (control), control diet plus ethanol, control with cabbage leaf diet plus ethanol, or control with cabbage root diet plus ethanol for 30 days. Cabbage root diet decreased the serum LDL-cholesterol level that was increased due to the chronic ethanol administration. In addition, both cabbage leaf diet and root diet decreased the liver triglyceride, total lipid and blood γ-GTP levels that were increased due to the ethanol administration. These data suggest that Chinese cabbage diets are effective on the recovery of chronic alcohol-related symptoms, possibly due to the higher levels of GABA and/or as a result of combined effects of several components including GABA.
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KEYWORD
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cabbage, GABA, ethanol, lipids, liver
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