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KMID : 1134820090380111499
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 11 p.1499 ~ p.1505
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Effects of Kimchi Lactic Acid Bacteria Lactobacillus sp. OPK2-59 with High GABA Producing Capacity on Liver Function Improvement
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Bae Mi-Ok
Kim Hye-Jin
Cha Youn-Soo
Lee Myung-Ki
Oh Suk-Heung
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Abstract
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This study investigated the effect of improved liver function in rats administered with ethanol by kimchi lactic acid bacteria with high GABA producing capacity. Sprague-Dawley male rats were divided into four groups; normal diet control (NC), ethanol control (EC), ethanol＋Lactobacillus sp. OPK2-59 normal powder (EL1), ethanol＋Lactobacillus sp. OPK2-59 GABA powder (EL2) and fed for 6 weeks. Analysis showed that there were no significant differences in body weight and feed consumption among the groups during the experimental period. Also, there were no significant differences in organ weight among the groups. The test results showed total cholesterol and triglyceride in the blood concentration that were increased by ethanol administration were significantly lowered in EL2 group. Liver triglyceride was also significantly lowered in the EL2 group compared with the EC group. Serum GOT and GPT, and liver GOT levels were significantly lower in the EL2 group compared with the EC group. Serum ethanol concentration was lower in the EL1 and EL2 groups compared with the EC group. SOD activities in liver were significantly increased in the EL1 and EL2 groups compared with the EC group. These results suggest that Lactobacillus sp. OPK2-59 GABA powder improves lipid and enzyme profiles of rats administered with ethanol.
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KEYWORD
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kimchi lactic acid bacteria, GABA, rats, liver, ethanol
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