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KMID : 1134820080370101244
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 10 p.1244 ~ p.1250
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Effects of Chungkukjang Added with Onion on Lipid and Antioxidant Metabolisms in Rats Fed High Fat-Cholesterol Diet
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Park Jae-Hee
Kim Jung-Mi
Park Eun-Ju
Lee Kyung-Hea
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Abstract
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This study was carried out investigate the effects of chungkukjang added with onion (OC) and chungkukjang (C) on the lipid and antioxidant metabolisms of hypercholesterolemic rats. Thirty-two male Sprague-Dawley rats were divided into four groups after 1-week adaptation period and were fed a normal diet, high fat-cholesterol diet (HC), HC-OC or HC-C for 8 weeks, respectively. The supplementation of HC-OC and HC-C groups significantly reduced hepatic total cholesterol and AST activity. HC-C group increased high density lipoprotein, while decreasing low density lipoprotein and AI compared with HC-OC group. Conjugated dienes of HC-C group was significantly lower than those of HC-OC group. H₂O₂ induced DNA damage reduced significantly in HC-OC and HC-C groups compared with high fat-cholesterol diet group. H₂O₂ induced DNA damage exhibited significant positive correlations with hepatic total cholesterol, AST and CD. These results suggested that supplementation of chungkukjang or chungkukjang added with onion might be helpful in preventing lipid oxidation and leukocytic DNA damage. However, the health beneficial effect has not improved by the addtion of onion in chungkukjang.
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KEYWORD
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chungkukjang, onion, high fat-cholesterol diet, lipid profiles, antioxidant metabolism, DNA damage
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