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KMID : 1134820090380121699
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 12 p.1699 ~ p.1706
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Antioxidative Effects of Chungkukjang Fermented Using Bacillus subtilis DJI in Rats Fed a High Cholesterol Diet
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Kim Ah-Ra
Lee Jae-Joon
Chang Hae-Choon
Lee Myong-Ryeol
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Abstract
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This study was conducted to investigate the antioxidative effects of chungkukjang fermented using Bacillus subtilis DJI (DJI CJ) in rats fed high cholesterol diet. Sprague-Dawley male rats weighing 185~195 g were divided into 6 groups: normal group (N), high cholesterol group (C), high cholesterol and DJI CJ with no salt group (C-CJN), high cholesterol and DJI CJ added with solar salt group (C-CJS), high cholesterol and DJI CJ added with refined salt group (C-CJR), and high cholesterol and commercial CJ group (C-CCJ). The body weight gain and food intake in all four CJ groups were lower than C group. The serum activities of AST and ALT that were elevated by high cholesterol diet were significantly decreased by CJ supplemented. The hepatic activities of catalase and SOD in C group were increased to 20.59% and 18.72%, respectively, compared with N group, but those of C-CJN, C-CJS, C-CJR, and C-CCJ groups were similar to those of N group. Liver TBARS contents were significantly decreased in all CJ groups, compared with C group. The contents of brain lipofuscin in C-CJN, C-CJS, C-CJR, and C-CCJ groups were remarkably inhibited about 20.86%, 22.06%, 14.73%, and 12.88%, respectively, compared with C group. There were no significant differences among DJI CJ groups in antioxidative effects. According to this study, DJI chungkukjang or commercial chungkukjang seems to protect tissues from oxidative stress by stimulating antioxidative systems in rats fed a high cholesterol diet.
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KEYWORD
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Bacillus subtilis DJI, chungkukjang, antioxidative system, high cholesterol diet, lipofuscin
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