Weight Reduction and Lipid Lowering Effects of Kimchi Lactic Acid Powder in Rats Fed High Fat Diets

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 6, pp. 1014~1019 (2004). ©The Korean Society of Food Science and Technology. æO¢ 5 `vö* B~FÖªö~ jò ÛB 5 æî &~ Î ²ê'ÁRIÁÇ'K* ¦ÖL ®'·. Weight Reduction and Lipid Lowering Effects of Kimchi Lactic Acid Powder in Rats Fed High Fat Diets Jin-Young Kwon, Hong-Sik Cheigh, and Yeong-Ok Song* Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University Effects of kimchi lactic acid powder (KL) on weight reduction and lipid-lowering activities were studied using rats fed high fat diet. Spraque Dawley (40 rats) were fed 20% (w/w) high fat diet for 8 weeks to induce obesity and divided equally into normal diet (ND), high fat diet (HFD), and 10 and 20% KL-added groups. Body weight of HFD was 150% (p < 0.01) of ND, while those of HFK10 and HFK20 decreased by 13 and 15% compared to HFD, respectively (p < 0.01). Amounts of visceral fats for HFK10 and HFK20 were decreased by 42 and 48% compared to that of HFD (198% of ND), respectively (p < 0.01). KL had greater effect on reducing visceral fats than body weight. Plasma triglyceride (155%), cholesterol (129%), and LDL (161%) concentrations of HFD, which had been significantly increased compared to ND, dropped by 26, 9, and 8% (p < 0.01) in HFK10, and 35, 17, and 33% (p < 0.05) in HFK20, respectively. Decreased HDL by high fat diet was re-increased by KL supplementation. KL showed lipid-lowering and liver-protecting effects in liver possibly by interrupting lipid absorption in the intestine either by absorbing lipids in their cell walls or degrading them rapidly. Increased excretion of TG and cholesterol in feces of HFK10 and HFK20 indicates KL might have similar role to dietary fiber. Key words: kimchi lactic acid, high fat diet, obesity, cholesterol, triglyceride. *. . "öº FÖ, FÖ BÒ 5 BÎFB®öê j² BÎ®" &NB FÖ ~ '·', £Ò' Ë6 rJæB *Û BÎ®~ Öëz& &~ &ç > ®. . f~º b ³'b ·Ï~º BÎ®b Vºf~öº £ 160«~ · FÖ Ú ®b(18), ².~ ·Ïb Ç~ ® BB ~ãöB ; ÚÖW 5 Ú ¿Wj æò Úö FÏ <Ö f~~ BÎ¢ "ê~ ® . f ?f FÏ FÖ j f~ . starter Ï~ ÚÖW "~ ËÚ ;O &Ë~ ;Ë ·Ïj ¸¢ > ®j ©b ~&(18), BzW ®º j îÖ" j B~º Î"& ®Ú(19-21) ²æ & öê starter ÒÏ > ® ~& . öê f~ FÖ 2êf v~ Wj Ã&Ê(22) z Î"& ®r (23,24) >B Bræ >Ú N f~~ WW î ~ .O Î"(25-28)f þ f~ FÖ~ ;Ãê Î"& ¦ '> ® . FÖ~ ;Ãê Î"º ¢ röò jî¢ &Ú(4,12,29), ÿÖ ;(16,30), FÖ 2ê (15), $º ÿÖ FÖ 2ê(22,23)~ ; /j ~&j rê ;Ãê ·Ï ®r > ®Ú FÖf Ò êöê Ú Wª Ëb >>Ú ÒWj &î ©b '> ® . FÖ~ çö V Î. *~ Ë ³öº Ú " Ú ~ ®b f rb~ ²z >, ª, VJ, bî~ W, Ëî ~~ B÷ ö &~ ®Ú Ë ³ö Ú ô Ò~ ;j Fæ > ®j ©b '> ® . ö Ë Ú Ú ^~ ®j * ôf K ê¯>îb 7 Î"' O» 7~ ~¾ FÖ S¢ ²Ë~ ® . FÖf FÖj &ÒÖb W~ ËÚ pH¢ ÔºÚ ËÚ Ú ~ ®j ÛB~(1,2), ËÚ b C ;Wö 'Ëj b(3), ËÚ ë²¢ B~ Ëî~j ÛB öò jî¢ ß' $º j ß' VË ;z(2,4), .7 R.Êr &~(5-10), *VË ê·Ï(11), z·Ï(12,13) Öz·Ï(14,15), b¦"" >w ÛBÎ"(16) 5 F ®Ú Ã 6²(17) ~ · ; Ãê VË > ® . *Corresponding author: Yeong-Ok Song, Department of Food Science and Nutrition, Pusan National University, 30 Jangjeon-dong, Geumjeong-gu, Busan 609-735, Korea Tel: 82-51-510-2847 Fax: 82-51-583-3648 E-mail: [email protected] 1014.

(2) æO¢ S vöB f~FÖªö~ jò ÛB 5 æî &~ Î". Ë C&öö V¢ FÖj Ï B BÎ®~ B öò jî¢ FÖj ÞÒ ; B~ FÏ Wj ®ö 'Ï~¶ ~º & ê¯> ® . öBº f~ FÖ ^î 5 FÖ 2êj ~ ®º ºÂbj spray drier ªöz~ B®b 6 ~ ® º ‘f~FÖºÂb’~ Ú7 6ï Î" 5 æî &~ Î"¢ ÿb þöB {~ ¢ ÚÞ f~ Bö 'Ï > ®º æ¢ ÚÚ¶ ~& .. Table 1. Composition of experiment diets1). Òò 5 O» B~FÖºÂb f~FÖºÂbf (")^*(Ï§)b¦V /A~ . f ~FÖj V·~ Ú¢ 2ê r > ºÂ~ f~ FÖ ºÂbj ò ê öÆÊÞÖj ¦;B ~ spray drier ªöz B® . f~FÖºÂbªööº f~FÖºÂb 9.1% F>Ú ®, f~FÖ>º 108/ g F>Ú ® . ÿb þ 4"_~ Sprague-Dawleyê(SD) v 40îÒ(ïÚ7 118 g)¢ ("):JBÊ(BÞ)öB «~ 1"¢* ¢> 'wÎ ê þö ÒÏ~& . Î þf 20% æ O 8"* jòj Fê ê, 9"öB 17"ræ f~FÖ ºÂbªö(~ f~FÖºÂb¢ )~ Ú76ï 5 æî&~ Î"¢ ÚÚV *~ æOö f~FÖº Âbj 10% 5 20% Î&~ ÒG~& . þf ;ç& (normal diet group, ND), æO(high fat diet group, HFD), f~FÖºÂb 10%(high fat diet supplemented with 10% kimchi lactic acid group, HFK10) 5 20% Î&(high fat diet supplemented with 20% kimchi lactic acid group, HFK20), ' þÿbf 10îÒOî . vº æö 2îÒO ÒG~&, ÒG Nêº 20Û2oC, Ûêº 50 Û10% Fæ~&, «zf 12* *Ïb .~& . B º AIN-76ö V&~ ;ç&~ ¢ B~& (385 kcal/100 g) þf jòj Fê~V *~ 20%(w/w) æO¢ ~& . æO¢ S~º ' þ(HFD, HFK10, HFK20)~ º ÿ¢ ö.æ >&(460 kcal/100 g) >² B~& (Table 1). ö ÒÏ jòº ; ç C ö.æ >& 20% ¸, æOf ö.æ ~ 40%¢ Næ~² B~& . /f æö ®O æO~ ï' Sïö ºÚ B'b /~ S>º ö.æ >& þ *ö ÿ¢~² .bB f~FÖ~ Î"¢ ÚÚ" > ®ê ~& . Sïf 1"ö 3², Ú7f " ®O G;~& . º " B~ ;b ò Ú *B −18oC ïÿ& ~B /~& . bf B ì ¶F/ ~& . ¦ 5 Ë8'Â 17" ÒG ê, 12* .Î r ör îÎ ê B~&, .f ~&; 5 ËöB j~ ¯ .Ë j ªÒ~& . j. ê ËV "æj ®º æOj 'Â. 1015 (g/100 g diet). Experimental Groups2). Ingredients. ND. Casein Sucrose Corn starch Corn oil Lard Cellulose DL-methionine AIN-mineral mixture AIN-vitamin mixture Choline bitrate Kimchi lactic acid powder3). 20 40 25 5 5 0.2 3.5 1.0 0.3 -. 20 40 10 5 15 5 0.2 3.5 1.0 0.3 -. 20 30.9 10 5 15 5 0.2 3.5 1.0 0.3 10. 20 21.8 10 5 15 5 0.2 3.5 1.0 0.3 20. Total. 100. 100. 100.9. 101.8. HFD. HFK10 HFK20. 1). The diet was prepared to be isocaloric, 460 kcal/100 g, among experimental groups except normal diet (385 kcal/100 g) according to AIN-76 guide line. 2) ND: normal diet, HFD: high fat diet, HFK10: HFD + kimchi lactic acid 10%, HFK20%: HFD + kimchi lactic acid 20% 3) Kimchi lactic acid powder contains 9.1% of kimchi lactic acid and 90.9% of maltodextrine.. ê, ÖjÏb &~~ ËV Ú .j B ê, *" Ë, Ë, ö 5 ~j â ÚÚ Ò"> af r "æ >ªj j*® B~ Z²¢ G;~& . z'. þj *~ Î òº −70oC ïÿöB &Ë~& . æî³ê G; .Ë 7WæO ³ê, C R.Êr 5 HDL R.Êr ³ êº Î²»ö ~ ;ïÏ kit(triglyceride AM 157S-K, total cholesterol AM 202-K, HDL cholesterol AM 203-K, jÖB£, seoul, Korea)j ÒÏ~ G;~& . *~ æî³êº Folch(31) ~ O»b æOj ºÂ ê ;ïÏ kitj ÒÏ~ 7W æî 5 R.Êr ³ê¢ G;~& . >w"~ bçj O æ~V *~ 0.5% Triton X-100j >wö Î&~& . Aspartate transaminase(AST)f alanine transaminase (ALT) 9 G; *~ ¶ç;ê¢ G;~V *~ jÖ *Î² AST f ALT Wj Î²»ö ~ ;ïÏ kit(AM 101-K, jÖB £, seoul, Korea)j Ï~ G;~& . ªæ~ æO ;ï ªæf 0, 17" * 48* ÿn >÷~ ç{& »b ~ Soxhlet»j Ï~ æOj ºÂ ê, 7Wæî 5 R.Êr ïf kit¢ ÒÏ~ * R.Êr ;ï f ÿ¢~² ~& . Ûê¾Ò. þÖ"º ï &ÞN ¾æÚî, f~FÖ ºÂb ~ Ú76ï Î" 5 æî &~Î"¢ ÚÚV *Bº ; ç&, æO, f~FÖ 10% 5 20% Î& *~ Î"¢ one-way anova ªC ê Duncan’s multiple range test F~W ¦Ãj ~& ..

(3) ®"²æ B 36 ² B 6 ^ (2004). 1016. Table 2. Change in body weights, food intakes, and food efficiency ratio (FER) of rats fed high fat diets containing kimchi lactic acid1) for 17 weeks Group2) ND HFD HFK10 HFK20. Weight Initial weight (g). Final weight (g). Weight gain (g/day). NS. 406.68Û34.03c 611.47Û29.01a 531.03Û28.05b 517.27Û36.44b. 2.43Û0.28c 4.16Û0.25a 3.46Û0.24b 3.35Û0.32b. 117.37Û2.37NS 116.44Û3.28 118.84Û2.72 118.49Û1.89. Food intake (g/day). Food efficiency ratio. NS. 21.02Û0.68NS 21.06Û0.66 21.10Û0.60 20.87Û0.80. 0.11Û0.01c 0.20Û0.01a 0.16Û0.01b 0.16Û0.02b. Values are meanÛSD (n=10) 1,2) See the legend of Table 1. Food efficiency ratio (FER): weight gain (g/day)/food intakes (g/day) a-c. Data are significantly different by one-way ANOVA followed Duncan’s multiple range test at the 0.01 level of significance.. Ö 5 V. Table 3. Amounts of visceral fats of rats fed high fat diets containing kimchi lactic acid1) for 17 weeks. Ú7Ã& ÛB Î 8" ÿn 20%(w/w) æO jòj Fê r v ö² 7ï ÿ¢ ¢Ò¢ F ¢ æO~ Sïö ºÚ 9" ÿn B~ /~&j r '. þ~ ÎNf ND 0.12, HFD 0.20, Ò, HFK10 f HFK20f '' 0.16b F~' N& ®Ú(Table 2, p < 0.01). þ* Ú7 N& ¾æÒ . HFD~ Ú7f NDö j 50% F~'b(p < 0.01) Ã&~& HFK10 5 HFK20~ Ú 7f HFDö j '' £ 13% Ò 15%(p < 0.01) 6²~ f~FÖºÂbf Ú7j 6²Êº Î"& ®r & V>î . jò~ 7º ö >º ¦æOïj jv ~j r HFD~ ¦æOïf NDö j 98% F~'b Ã&~&(Table 3, p < 0.01), HFK10 5 HFK20f HFD j ' 42% 5 48% F~'b 6²~& (p < 0.01). ¦æ O ïj Ú7b ¾*Ú *Ú7ö & ç&' ¦æ Oï(g/100 g body weight)b jv ~j r(Table 3) NDº 4.3 HFD 5.6, HFK10 4.0 Ò HFK20f 3.5 ¾æ ¾ F~' N¢ ªbB(p < 0.05) æOº ÿ¢ ö .æ¢ S*ê ¦æOj »'Êº ©b ¾æÒ, f~FÖºÂbf ¦æO »'j ÛB~º Î"& ®r &V>î . f~FÖ ºÂb~ Î&³êö V Ú7 5 ¦æOïf F~' N& ®b¾ f~FÖ 20% Î& ~ Î"& z *& ©b ¾æÒ . ÚÚ "º ËV~ 7ïj ÚÚ~j r HFD~ *, ö, Ë, jË 5 ~ ~ ËV 7ïf NDö j F~'b (Table 4, p < 0.01) Ã&~&, f~FÖºÂb~ Î&ö ~ 6²~ ;ç&~ >&b >î . ËV 7 æOö ~ æO »' &Ë *&~² ¾æÂ ËVº *. Visceral fats(g) Group2) ND HFD HFK10 HFK20. Total amounts (g)*. Relative amounts** (g/100 g body weight). 17.44Û3.07b0 034.5Û10.04a 20.1Û5.19b 17.86Û4.11b0. 4.3Û0.8b 5.6Û1.6a 4.0Û1.0b 3.5Û0.8b. Values are meanÛSD (n=10) 1,2) See the legend of Table 1. a,b. Data are significantly different by one-way ANOVA followed Duncan’s multiple range test (*: p<0.01 **: p<0.05).. b ND HFDº £ 21% Ã&~&b¾(p < 0.01) HFK10" HFK20öBº æOö j '' 13%, 18% 6²~&. (p < 0.01). ¾ ËV~ 7ïj Ú7ö & ç&7ï b ¾æÚîj r ND~ ËV 7ï &Ë ¸~ . f~FÖºÂb ªöf Ú7&~ öò jî¢ ¦æO~ »'j ÛB~º Î"& F~'b &V>îb Î"º Î&³ê ~'î . Î"º f~FÖ ºÂbö F>Ú ®º FÖ^ã Wª æOj >~ VJN bB ÚÚ >>º æO~ · *Ú îV r^b 'B (10). FÖ 7 Lactobacillus(Lb) acidophilus(32-34) Str. thermophilus(8,34), Lb. bulgaricus(34), Ò Bificobzcterium (33,35,36) f R.Êrj >~º ·Ï ®r > Ú FÖ FB ®j S~ ËÚöB R.Êr j >~ ÚÚ >>º · 'Úî ©¢ > î .. Table 4. Weights of major organs of rats fed high fat diets containing kimchi lactic acid1) for 17 weeks Group2) ND HFD HFK10 HFK20. Weight (g) Liver. Heart b. 11.15Û1.26 13.48Û2.00a 11.75Û2.16b 11.05Û1.63b. Lung a. 1.17Û0.26 1.19Û0.11a 1.05Û0.08b 0.98Û0.11b. Kidney b. 1.09Û0.07 1.32Û0.13a 1.18Û0.12b 1.16Û0.15b. Spleen b. 2.65Û0.23 3.14Û0.24a 2.63Û0.20b 2.34Û0.20c. Testis c. 0.44Û0.99 0.66Û0.12a 0.56Û0.07b 0.55Û0.10b. Values are meanÛSD (n=10) 1,2). See the legend of Table 1.. a-c. Data are significantly different by one-way ANOVA followed Duncan’s multiple range test at the 0.01 level of significance.. NS. 2.91Û0.16NS 3.06Û0.37 3.14Û0.31 2.91Û0.25.

(4) æO¢ S vöB f~FÖªö~ jò ÛB 5 æî &~ Î". 1017. Table 5. Effects of kimchi lactic acid1) on plasma concentrations of rats fed high fat diets for 17 weeks Group2) ND HFD HFK10 HFK20. TG (mg/dL). Total cholesterol (mg/dL) c. 174.19Û1.17 269.33Û3.27a 198.69Û6.26b 174.87Û0.74c. d. 123.08Û2.8 0 158.24Û4.73a 143.38Û8.91b 131.62Û4.01c. HDL-C (mg/dL) b. 50.60Û0.72 43.59Û1.96c 50.78Û2.65b 79.07Û1.10a. LDL-C (mg/dL) 36.84Û1.46d 60.43Û2.44a 55.42Û2.70b 40.27Û1.53c. Values are meanÛSD (n=10) 1,2) See the legend of Table 1. a-d Data are significantly different by one-way ANOVA followed Duncan’s multiple range test at the 0.01 level of significance.. .Ë æî&~ Î æOö ~ &Ë 'Ëj Aº .Ë 7WæO~ ³ êº NDö j HFDöB £ 55% F~'b Ã&~&(Table 5, p < 0.01), HFK10" HFK20f HFDö j 26%, 5 35% ³ê ~'b 6²~& . HFD~ CR.Êr ³êº ND ö j 29% çß~&(p < 0.01) HFK10 5 HFK20~ ³êº HFDö j £ 9%, 17% 6²~, FÖBÎF~ æî&~ Î"(5-10) 5 FÖ~ æî&~ Î"(32-36)f ¢~~ Ò ~ ; FÖê " FÒ~² æî &~ Î"& ®r j {~& . HDL-R.Êr ³êº æOö ~ Ô jrb¾(14%, p < 0.01), f~FÖºÂb 10% 5 20% Î& ö ~ '' 16%, 81% Ã&~& (p < 0.01). LDL ³êº HFD& NDö j 61% ;ê Ã&~&(p < 0.01), HFK10 5 HFK20öB £ 8%, 33% 6²~(p < 0.01) f~FÖ ºÂb Î& ³êö ~'b ¾æÒb HFK20~ Î"º *&~ öB &VB Ú76² 5 ¦æO »' ÛB Î"& f ~FÖ ºÂb Î&³êö ~'Vº ~&b¾ v Î& ³ê *ö *& N¢ æ á ©"º ·çî . öB æOö ~ .Ë 7Wæîf .Ë C R .Êrö j *&® çß>îº º SB 7 WæO Òîb *~>Ú .Ëj B~~V r^b 'B . Ò, æOö ~ LDL çß ;ê& . Ë C R.Êr çß ;êö j ¸f ©f æO S ïö jf~ W>º ¢î ºFb~ ³ê& ¸ jæ ¦V W>º VLDL~ ³ê& ¸jöö V¢ LDL ~ *~ ôjrV r^b 'B . æOö ~ .Ë æî ³ê çßf f~FÖºÂb~ Î&ö ~ *&~² ÛB>îb, Î"º ³ê ~'î . FÖ BÎFö ~ æî &~ Î", ß® R.Êr & ~ Î"º ÿb 5 ªç þj Û~ 6Ò rJ^ ® (5-10). FÖBÎF& R.Êrj &~Êº V·bBº FÖ BÎFö ~ ËÚ C~ æz Bifidobacterium, Clostridium, Bacteroides 5 Eubacterium ~ ËÚ^f R.Êrj coprostanol *~ÚbB >& >æ p² ~¾(33,37,38), ÖFö F>Ú ®º hydroxymethylglutarate(HMG)f orotic acid& FÖ BÎFöê Ò © f HMG-CoA reductase~ Wj ÛB~¾(39) acetyl CoA synthetase~ Wj ÛBbB(8) Ú ÚöB R.Êr~ Wj & ©b rJ^ ® . FÖ BÎF~ æî&~ ·Ïf BÎF B ÒÏ~º "ö V¢ Î"& >îº FÖ 7 Lb. acidophilus(32-34) Str. thermophilus(8, 34), Lb. bulgaricus(34), Ò Bificobzcterium(33,35,36) f R.Êrj >~º ©b C&^ ~ S ËÚö B R.Êrj FÖ >bB ÚÚ ÿ~º · 'Ú^ .Ó R.Êrj &~Ò ©b >î . . FÖ~ R.Êr >·Ïf Bz~ ö > ® º R.Êr &ÒÖb~ Wj ÛB~º z Î"ê ®. (36) J«~ ® . $ FÖf ß® Lb. acidophilus º ¿Öj î ÚbB(32,33) ¿Ö~ ÒB~ïj 6 ²* .7R.Êr ³ê¢ ÔÂ > ®j öò jî¢ ² z&ÚöB R.Êrj ç7 ª~ ^ãö ÖÚb B(32) >¢ ÛB . FÖ~ æî&~ Î"º jò Ò~ ãÖöê &V>îº Bif. longum j & Ú ê ªöz ~ ¢ Æ¢ö² R~&j r .Óæî Ôjæ 5 ÿ ãz ÷æ BF>îb f FÒ Î"& & Ú Str. faecalis¢ ÒÏ~&j rê & V>î º Ö"¢ Jung Ï ~&(10), R.Êr &~Ë Ö> FÖ" ºÞ¢ B ê ¢ ÿÖ ~ ªö~ ; vö / ~&j r CR.Êr 5 LDL ³ê& 6²~& Park (30) ~ öB &VB æOö f~FÖºÂbj Î&~&j r ³ê ~'b 7Wæî 5 R.Êr ³ê& æO ö j 6² Ö"f ¢~~& . ¾ in vitro¾ ÿb. þöB æî&~ Î"& ¸f ©b rJê FÖ 7 Lb. acidophilusf Lb. bularicus¢ r£~ ;(2Ü106 cfu/tablet) 6~ ®º B®j 3" ÿn £ 350«~ Ò²ö² _&j r *£ö j FÖ tabletf .Ë æWî ³ê¢ BF~º Î"& &V>æ p~ (40). FÖ Ò~ æî &~ Î"ö & V·f rJ^ ®æ pb¾ jîê FÖ~ Úö æO ÷>Ú >¢ O ~º ©b 'B (32). * 8Ë B. Î HFD~ *~ 7WæO ³êº NDö j 8% Ã&~&b (Table 6, p < 0.05) * 7ï Ã&~& . *~ æO»' *çf f~FÖºÂb~ Î&ö ~ 3% 5 11% F~'b 6²~&b(p < 0.05) Î"º ³ê ~' î . HFD~ *~ C R.Êr ³êº NDö j £ 33% ;ê F~'b Ã&~&(p < 0.01), f~FÖºÂb Î& ö ~ '' 13% 5 23% 6²~& (p < 0.01). þöB æOö ~ *~ R.Êr ³ê~ Ã& ;êº 7W æO ³ê Ã&ö j ¸~º º .Ë LDL ¸jê Ö "f ¢~~º ©b *b F«B LDL ¸j^ *~ R .Êr ³ê& ¸jê ©b 'B . ¾ f~FÖ Î&öB *æî ³ê& Ôjê ©f .Ë æî f~FÖ Î&ö ~ ÔjrV r^, $ *öB ¿j W ~V * R.Êr ÒÏ>îV r^b '>Úê . ªæöB ¿~ ³ê¢ G;~æ pj ç7' "º ìb ¾ ªæ~ R.Êr ³ê& ¸jê Ö" j f~FÖ ²Ë ÚöB ¿~ VJj /ê~ ÒB~>º ¿~ ·.

(5) ®"²æ B 36 ² B 6 ^ (2004). 1018. Table 6. Effects of kimchi lactic acid1) on liver lipids concentrations of rats fed high fat diets for 17 weeks Group2) ND HFD HFK10 HFK20. Lipid (mg/g wet wt) Triglyceride**. Cholesterol*. 112.09Û4.66ab 121.15Û3.50a 118.10Û1.34a 107.49Û2.82b. 53.93Û1.35c 71.46Û1.35a 62.00Û0.78b 54.83Û0.78c. Values are meanÛSD (n=10) 1,2). See the legend of Table 1.. a-c. Data are significantly different by one-way ANOVA followed Duncan’s multiple range test (*: p<0.01 **: p<0.05).. Table 7. Effects of kimchi lactic acid1) on serum aminotransferase activities of rats fed high fat diets for 17 weeks AST. Group2) ND HFD HFK10 HFK20. ALT. Karmen unit/mL of serum 21.56Û4.04d 42.18Û1.99a 27.36Û3.61b 25.36Û2.99c. 24.90Û1.98c 50.84Û6.31a 33.65Û1.59b 35.46Û1.64b. Values are meanÛSD (n=10) 1,2). See the legend of Table 1.. a-d. Data are significantly different by one-way ANOVA followed Duncan’s multiple range test at the 0.01 level of significance.. Table 8. Fecal lipids in rats fed high fat diets containing kimchi lactic acid1) for 17 weeks Group2) ND HFD HFK10 HFK20. Lipid (mg/g dry wt) Triglyceride. Cholesterol. 20.04Û7.49c 24.64Û4.18c 39.92Û1.59b 52.10Û4.43a. 46.59Û5.03c 53.69Û1.71b 58.80Û1.56b 70.91Û0.57a. Values are meanÛSD (n=10) 1,2). See the legend of Table 1.. a-c. Data are significantly different by one-way ANOVA followed Duncan’s multiple range test at the 0.05 level of significance.. ÔjöbB ¢ Ï~V * ¿~ W /ê>î V r^b 'B . ¢>'b æO~ "¯Sº æî& Ò~ çj .¾~ * ËVçö æO Oj ¢bÚ b jòÃ, æ.Ã, æO* j FB~º, þö Bê æO¢ S ~ *f ö jB j &^(Table 4, p < 0.01) æO* *çj & . æOö ~ æO* *çj v~ AST 5 ALT Î²~ ³êº NDö j £ 2V ;ê ¸jrb(Table 7, p < 0.01) Î² Wf f~FÖºÂb Î&ö ~ ;ç & >&b ÔjöbB * VËj BF~º Î" & &V>î . Baek(11)f FÖö ~ WB FÖ, ÏÊ, Ïæ 5 ïW bî * VËj êÚbB * V Ëj BF~º Î"& ®j ©¢ ~& . ªæ~ æî³ê 17" ÒG ê ~V * æ ÿn >÷ ªæ~ æO³ ê¢ ªC Ö" HFD~ ªæ 7WæO 5 R.Êr ³ê. º NDf FÒ~ SB æO &¦ª >B ©b ¾æÒ . ¾ HFK10 5 HFK20~ 7WæO ³êº HFDö j ' 62% f 111% ;ê *&~² Ã&~&, R .Êr ³êº HFK20öB £ 31% ;ê Ã&~& (Table 8, p < 0.05). Ö" f~FÖ ºÂbf æO~ >¢ Û B~ ªæb VJj /ê~º RF²f FÒ Î" & ®r &V>î º FÖ Úº ËÚöB '·ªj ÷~ >¢ O~º Î"& ® º Ö"f ¢~~&. (32). Ö"º f~FÖºÂb~ Î&ïö jf~ . Ë, * 5 Ë æî ³ê& Ôjê Ö"¢ ¢¦ { " ® .. º. £. f~FÖºÂb~ jòÛB 5 æî &~ Î"¢ 20%(w/ w) æO¢ SÎ vöB ÚÚ~ . B¢ ~&röê ®~ HFD~ Ú7f NDö j £ 50% Ã& ~&, HFK10 5 HFK20öBº HFDö j '' 13% Ò 15%(p < 0.01) 6²~& . HFD~ ¦æO~ ïf NDö j 98% Ã&~&(p < 0.01), HFK10 5 HFK20ö B '' 42%, 48% F~'b 6²~(p < 0.01) Ú7 &~ Î" . ¦æO »'j ÛB~º Î"& z ¸f ©b ¾æÒ . .Ë 7WæO~ ³êº HFD& NDö j £ 55% Ã&~& (p < 0.01), HFK10 5 HFK20f HFDö j 26%, 5 35% ³ê ~'b 6²~& (p < 0.01). .Ë C R.Êr ³ ê HFK10 5 HFK20öB ³ê~'b F~' 6² ¢ &(p < 0.01) LDL ³êº HFD& ND 61% ;ê Ã &~&(p < 0.01), HFK10 5 HFK20öB £ 8%, 33% 6²~ (p < 0.01) C R.Êr LDL~ 6²& z *&~& . HDLf Ã&~ f~FÖºÂb~ Î&ö ~ æî BF Î"& &V>î . f~ FÖ ºÂb~ * VË BF Î" º æO ö ~ FBB æO* *çb ;ç&ö j çß>î~ .Ë AST 5 ALT W 6²NbB & V>î . ªæ~ æO³ê¢ HFDf HFK10 5 HFK20*ö jv~&j r 7WæO ³êº ' 62%f 111% ;ê *&~ ² Ã&~&, R.Êr ³êº HFK20öB £ 31% ;ê Ã&~& (p < 0.05). ç~ Ö"öB Ò~ ; f~FÖ ºÂbf jòj ÛB~ .Ë æîj &~Êº Î"& ®r {>îb, * VË ^Î"ê {>î . f~FÖ ºÂb~ Î"º ËÚöB æO~ >¢ ÛB~ V r^b 'B .. 6Ò~ º ³â¦öB ¯ 2003j ³âVFBB Òë (302001-03-2-HD110)~ 7ÿ"B >¯B Ö"~ ¢ ¦ j æöö 6Òãî . ¢ *~ f~FÖºÂbªöj Ïb B " (")^*ö 6Òãî .. ^. ò. 1. Perdigon G, Nader de Macias ME, Alvarez S, Oliver G, Pesce de Holgado AA. Prevention of gastrointestinal infection using immunobiological methods with milk fermented with Lactobacillus.

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