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KMID : 1134820000290030518
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 3 p.518 ~ p.524
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Effects of Chicory Root Water Extracts on Serum Triglyceride and Microsomal Triglyceride Transfer Protein (MTP) Activity in Rats
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Park Chae-Kyu
Cha Jae-Young
Jeon Byeong-Seon
Kim Na-Mi
Shim Ki-Hwan
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Abstract
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The water-soluble extracts of chicory root have been found to affect the metabolism of the lipids in experimental animals. However, the precise mechanism of this effect has not been fully clarified. Effects of water-soluble extracts from roasted-chicory or unroasted-chicory (5%, w/w) on the concentrations of serum and liver lipid and the activity of liver microsomal triglyceride transfer protein (MTP) were investigated with Sprague-Dawley male rats. Body weight gain, tissue weights and food intake did not differ significantly among the dietary groups. Serum glucose concentration was markedly higher in the unroasted-chicory group than in the control and the roasted-chicory group. Serum concentration of triglyceride was significantly lower in the both chicory groups than in the control group, but this effect was more pronounced in the unroasted-chicory group. There were no significantly differences in the serum concentrations of total cholesterol, phospholipid and nonesterified fatty acid and liver lipid concentration while HDL- cholesterol tended to increase in the both chicory groups. Liver phosphatidate phosphohydrolase (PAP), a rate-limiting enzyme of triglyceride synthesis, was not consistently modified among the dietary groups. However, Liver MTP activity was significantly lower in the both chicory groups than in the control group. Liver MTP activity correlated with serum triglyceride concentration. In conclusion, the results strongly suggest that hypotriglyceridemic effect of chicory root water-soluble extracts was associated with the inhibition of liver MTP activity.
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KEYWORD
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chicory root, microsomal triglyceride transfer protein (MTP), phosphatidate phosphohydrolase (PAP)
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