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KMID : 1234420110390030281
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Korean Journal of Microbiololgy and Biotechnology
2011 Volume.39 No. 3 p.281 ~ p.286
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Cholesterol Lowering Effect of Ethanol Extracts of Salted and Fermented Small Shrimp in Rats Administered a High Fat Diet
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Kim Yong-Hyun
Han Kook-Il
Jeon Mi-Ae
Kwon Hyun-Jung
Park Min-Kyung
Han Man-Deuk
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Abstract
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This study was performed to investigate the effects of salted and fermented shrimp ethanol extract (SFS) on serum lipid metabolism and hepatocytes in rats. Male Sprague-Dawley rats were administered 60% fat feed to induce hypercholesterolemia and were divided into five groups. Experimental groups were classified according to administered diet: normal diet group (NC), high cholesterol diet group (HC), high cholesterol and low dose shrimp extract (20 mg/kg) group (HC-SFSL), high cholesterol and high dose shrimp extract (200 mg/kg) group (HC-SFSH), and high cholesterol and lovastatin (20 mg/kg) group (HC-Lov). The experimental diets were fed ad libitum for 14 days. Compared with the control group, the serum cholesterol and triglycerides were 40.4 and 64.7% lower in the group fed HC-SFSH respectively. Low density lipoprotein (LDL)-cholesterol concentration in serum decreased in the HC-SFSH group compared with the HC group. In a histological assay, hepatocytes in the HC group showed that the vacuolated cells by fat appear clear due to the large amount of intracytoplasmic fat, whereas the liver hepatocytes in the group fed SFS effectively decreased fatty liver and intracytoplasmic fats. These results suggest that the extract of salted and fermented shrimp has an antiatherosclerotic effect and may lessen the effects of cardiovascular disease by reducing the cholesterol level in serum.
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KEYWORD
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Salted and fermented shrimp, hypercholesterolemia, total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol
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