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KMID : 1134820120410010065
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 1 p.65 ~ p.72
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Effects of Unripened Cheese Supplements on Lipid and Antioxidant Status in Hypercholesterolemic SD Rats
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Seo Bo-Young
Spengler Bernhard
Rompp Andreas
Schober Yvonne
Yoon Yoh-Chang
Park Eun-Ju
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Abstract
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The aim of this study was to evaluate the effects of unripened cheese supplements on lipid metabolism and antioxidant status in hypercholesterolemic SD rats. Rats were induced to have hypercholesterolemia by feeding them high cholesterol diet (0.5% cholesterol and 0.2% sodium cholate) for 4 weeks and then divided into 2 groups. One group was fed a high cholesterol diet with 5% unripened cheese (URC) daily for 6 weeks, and the other one was fed a high cholesterol diet without 5% unripened cheese (URC) daily for 6 weeks. Significantly-increased plasma total cholesterol (TC), triglycerides (TG), and AST activity because of the high-cholesterol diet were reduced 18.8%, 40.5%, and 33%, respectively, by URC supplementation. Also, URC lowered hepatic total lipids, TCs, and TGs, whereas fecal lipid profiles were not changed by URC. The supplementation of URC resulted in an increase of plasma retinol and α-tocopherol by 40.5% and 39.2% and leukoytic DNA resistance to oxidative stress by 52.3% compared to hypercholesterolemic control. These results suggest that unripened cheese supplements could exert significant health benefits to those with hypercholesterolemia through ameliorating lipid profiles and antioxidant effects.
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KEYWORD
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unripened cheese, hypercholesterolemia, antioxidant, lipid metabolism, DNA damage
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