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Dimethylhydrazine을 투여한 쥐에서 들기름이 대장조직의 1,2-diacylglycerol함량과 변의 bible acid 조성에 미치는 영향
김채종,박현서 경희대학교 생활과학연구소 1997 생활과학논집 Vol.1 No.1
The objective of this study was to observe the effect of -linolenic acid rich in perilla oil on colonic mucosal level of 1,2-diacylglycerol(DAG) and fecal dxcretion of secondary bile acid which were known as biomarkers for colon cancerp. Eighty male Spargue Dawley rats, at 7weeks old, were divided into two types of fat groups and each group was again subdivided into control and DMH group. Each rat was intramuscularly injected with salilne for control group or 1,2-dimethylhydrazine(DMH) for 6 weeks (total dose of 180mg/kg body weight) and simultaneously fed one of two experimental diets for 20 weeks shich containgin dietarey fat at 15%(corn oil or perilla oil) by weight. DMH treatment, regardless of the type of dietary fats, significantly increased colonic mucosal level of DAG and fecalexcretion of secondary bile acid. Compared to corn oil, perilla oil significantly reduced colonic mucosal level of DAG and fecal excretion of secondary bile acids. Therfore, n-3 α-linolenic acid rich in perilla oil could be very important source in reducing the risk factor of colon cancer and it is suggested to use more perilla oil as the oil source for meal preparation.
서로 다른 종류의 식이지방이 1, 2-Dimethylhydrazine으로 처리한 쥐의 대장점막 인지질 및 Phosphatidyl Inositol의 지방산 조성에 미치는 영향
김채종,남정혜 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.1
본 연구에서는 혼합지방과 쇠기름, 옥수수기름, 들기름을 각각 15%(w/w) 수준으로 Sprague Dawley종 수컷 주에게 섭취시키면서 식이와 동시에 화학적 발암원인 DMH를 투여하여 식이지방의 조성이 대장점막 및 인지질과 phosphatidyl inositol의 지방산 조성에 미치는 영향을 살펴보았다. 대장점막과 인지질 및 PI의 지방산 조성은 식이지방의 지방산 조성에 의해 영향을 받았다. 대장점막 인지질의 C_18:2 분포는 식이중의 linoleic acid함량에 비례하는 경향을 보여 CO>BF>PO>BT군의 순서로 유의성있게 낮아졌으나 C_20:4 분포는 C_18:2 분포와는 다르게 CO군과 BT군이 같은 수준으로 높았으며 PO군이 가장 낮아 식이의 linoleic acid 함량에 꼭 비례하지는 않았다. DMH를 투여한 경우에는 PO군을 제외한 세 군에서 C_20:4 함량이 증가하였다(P<0.05). PI의 지방산 조성도 인지질과 비슷한 양상을 보여 C_18:2 분포는 CO군에서 가장 높았으며 C_20:4는 BT군이 대조군과 DMH처리군 모두에서 PO군 보다 유의성있게 높았다. The study was designed to observe the effects of different dietary fat consumed in Korea with those of three other fats on colonic epithelial cell phospholipid and phosphatidyl inositol composition, which were known as biomarker for colon cancer. Male Sprague Dawley rats, at 7 weeks of age, were divided into control and 1,2-dimethylhydrazine(DMH)-treated group that was again subdivided into four groups. The experimental diets contained one of four dietary fats at 15%(w/w) level, those were, blend fat(BF), beef tallow(BT), corn oil(CO) or perilla oil(PO). At the same time, each rat was injected with saline for control group or DMH twice a week for 6 weeks to give total dose of 180 mg/kg body weight. Dietary fatty acid composition influenced the fatty acid compositions of tissues. Proportions of C_18:2 colonic mucosal phospholipid well reflected dietary level of C_18:2 showing in decending CO>BF>PO>BT. The percentage of C_20:4 in phospholipid was the higher in CO and BT groups and the lowest in PO gorups. Incorporation of -linolenic acid in colonic mucosal lipid in perilla oil group was negatively correlated to the content of C_20:4. Therefore, ω3-linolenic acid rich in perilla oil could be a very important dietary source in controlling arachidonic acid level in colon epithelial cell. Therefore it could be recommend to use more perilla lil in meal preparation to reduce the risk factor against colon cancer.
Dimethylhydrazine 을 투여한 쥐에서 한국인이 섭취하는 혼합지방이 조직의 지방산조성과 Eicosanoids 수준에 미치는 영향
박현서,김채종 한국지질학회 1994 韓國脂質學會誌 Vol.4 No.2
The objective of this study was to compare the effect of blend fat consumed in Korea to those of other fats on eicosanoids levels and fatty acid composition of colonir mucosal layer and hepatic microsomal lipid, which were known as biomarker for colon cancer. Male Sprague Dawley rats, at 7 weeks of age, were divided into control and 1,2-dimethylhydrazine(DMH)-treated groups, and each group was again subdivided into four groups and fed the experimental diets containing one of dietary fats at 15%(w/w) level, that is, blend fat(BF), beef tallow(BT), corn oil(CO) or perilla oil(PO) for 10 weeks. At the same time, each rat was injected with saline for control group or DMH twice a week for 6 weeks to give total dose of 180 ㎎/Kg body weight. DMH injection, regardless of the type of dietary fats, significantly increased the levels of PGE₂ and TXB₂ in colonic mucosal layer compared to those of control(p$lt;0.01), but the level of eicosanoids was influenced by the type of dietary fats in both control and DMH groups. In control group, the level of TXB₂ in colonic mucosal layer was increased by beef tallow, but lowered by perilla oil compared to that of blend fat, which resulting in the significant higher level of TXB₂ by beef tallow compared with perilla oil. In DMH group, the level of TXB₂ was also increased by beef tallow and corn oil(p$lt;0.05), but not significantly lowered by perilla oil compared with blend fat. The level of PGE₂ showed the same trends as TXB₂ and beef tallow most significantly increased the level. DMH treatment did not influence on the fatty acid compositions of tissues, which directly reflected dietary fatty acid profiles. Proportions of C18:2 in hepatic mictnsome and colonic mucosal lipids well reflected dietary level of C18:2 in the order of CO$gt;BF$gt;PO$gt;BT, but the percentage of C20:4 in both tissues was highest in BT- and lowest in PO-fed groups(p$lt;0.05) and the degree of C20:4 incorporation into colonic mucosal lipid was much lower than in hepatic microsome. Significant incorporation of ω3 fatty acids, mostly ω3 α-linolenic acid, in colonic mucosal lipid by perilla oil was negatively correlated to the levels of TXB₂ and PGE₂(p$lt;0.05), which were not directly correlated to the proportion of C20:4. Dietary level of C 18:2 might not be the only controlling factor for the production of eicosanoids in colonic mucosa layer and might function with ω3 fatty acids. Therefore, ω3 α-linolenic acid rich in perilla oil could be a very important dietary source in controlling eicosanoid production in colon and recommend to use more often in meal preparation to reduce the risk factor against colon cancer.