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KMID : 1024620130330040435
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Food Science of Animal Resources
2013 Volume.33 No. 4 p.435 ~ p.438
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Effects of Kimchi Powder or Lactobacillus plantarum Added Fermented Sausages on Serum Lipid and Cholesterol Levels in Rats
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Lee Jin-Wook
Pyun Chang-Won
Hong Go-Eun
Han Kyu-Ho
Choi Kang-Duk
Lee Chi-Ho
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Abstract
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This study was performed to investigate the serum lipid and cholesterol lowering effects of kimchi powder or Lactobacillus plantarum when added to fermented sausage in rats. Male SD (Sprague-Dawley) rats were divided in three groups and administered with the following diets for 6 wk: non-fermented sausage added diets (CON), kimchi fermented sausage added diets (KIM), and Lactobacillus plantarum fermented sausage added diets (PLA). The CON has significantly (p<0.05) higher food intake, body weight gains, and final body weight than the other two groups. The body weight of KIM was significantly (p<0.05) lower than that of the other groups. The weights of organs (heart, lung, liver, kidney, spleen, perirenal adipose tissue, and epididymal adipose tissue) were not affected by any treatments. The mean value of serum triglycerides (TG) concentration in KIM and PLA groups was not significantly different compared with CON. Total cholesterol, low density lipoprotein and high density lipoprotein levels in serum of KIM were significantly (p<0.05) lower than those of CON. The serum free cholesterol level and atherogenic index (AI) in KIM and PLA were significantly (p<0.05) lower than those of CON. In conclusion, dietary supplementations with kimchi powder fermented sausages or L. plantarum fermented sausages were effective for lowering serum lipid, cholesterol levels and atherogenic index in rats.
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KEYWORD
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kimchi fermented sausage, Lactobacillus plantarum, cholesterol, adipose tissue, atherogenic index
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