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KMID : 1134820100390030474
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 3 p.474 ~ p.479
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Effects of Processed Cuttlefish on Lipid and Immunoglobulin Levels in Mice Blood
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Jeong Hyang-Suk
Ha Ji-Hye
Oh Sung-Ho
Kim Seung-Seop
Jeong Myeong-Hoon
Choi Geun-Pyo
Park Uk-Yeon
Park Sung-Jin
Lee Hyeon-Yong
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Abstract
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The content levels of taurine, DHA, and EPA of dried cuttlefish powder were 11.67±6.62 g/kg, 3001.11±11.42 ㎎/100 g and 688.13±10.51 ㎎/100 g, respectively, which were 10～20% higher than those of the salt processed cuttlefish. After feeding dried and salt processed cuttlefish for 4 weeks, total cholesterol concentrations in mice blood were 81.3 ㎎/dL and 88.1 mg/dL, respectively, which was higher than 78.9 ㎎/dL of the control. It was also found that dried cuttlefish increased HDL-cholesterol concentrations to 71.6 ㎎/dL, compared to 63.1 ㎎/dL of salt processed cuttlefish. The triglyceride contents of dried sample was higher than that of processed sample. Blood glucose concentrations in mice fed dried or salt processed cuttlefish were 77.7 ㎎/dL and 90.3 ㎎/dL, respectively. IgG levels increased to 48.1 ng/mL by feeding the processed cuttlefish, compared to 40.3 ng/mL of the dried cuttlefish. Therefore, by analysis of serum lipid, it can be suggested that processed cuttlefish can improve immune activities through adding taurine and polyunsaturated fatty acids.
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KEYWORD
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cholesterol, cuttlefish, lipid metabolism, IgG
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