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KMID : 1134820080370040422
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 4 p.422 ~ p.427
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Effect of Plum Wine on the Lipid Metabolism and Lipid Peroxidation of Rats
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Yoon Ok-Hyun
Kang Byung-Tae
Lee Jae-Woo
Kim Kwang-Ok
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Abstract
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The effect of plum wine on lipid metabolism and lipid peroxidation in rats with chronic ethanol consumption
was evaluated. Sprague-Dawley rats were randomly divided into the following 4 groups; water (NC), alcohol
control (AC), low concentration plum wine (LP) and plum wine (P). The alcohol content of experimental drinking
water of AC, LP and P were 6%, 6% and 12%, respectively. Animals were fed AIN-76 diet and experimental
drinking water for 4 weeks. LP group showed significantly decreased liver weight per 100 g body weight,
the levels of total cholesterol and atherogenic index in plasma whereas the ratio of HDL-cholesterol to total
cholesterol was significantly increased in comparison to that of AC group. LP and P groups showed significantly
decreased total lipid, total cholesterol in liver tissue, AST and ALT activities of plasma as compared
with that of AC group. LP and P groups showed a significant decrease in the level of plasma lipid peroxidation
products and LP group showed a significant decrease in the level of liver lipid peroxidation products as compared
with that of AC group. These results suggest that supplementation of low concentration plum wine
may exert more beneficial effects than pure alcohol beverage on lipid metabolism and lipid peroxidation products
in chronically alcohol-treated animals by improving lipid profiles in plasma and liver tissues and decreasing
plasma and hepatic lipid peroxidation product.
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KEYWORD
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plum, plum wine, lipid peroxidation, lipid metabolism
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