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콜레스테롤 投與 흰쥐에 있어서 乳酸菌 醱酵乳의 飮用效果
李容旭,盧宇燮 서울大學校保健大學院 1992 國民保健硏究所硏究論叢 Vol.2 No.1
This study was performed to investigate the long term effect of fermented milk in drink in rats fed by hypercholesterolemic diet for 12 months. In order to attain the object, 150 of 3-week-old male rats of Sprague-Dawley strain were divided into six groups according to diet and content of fermented milk in drink. This first group served as normal control group fed by standard diet. The second, cholesterol control group, was treated with standard diet containing 1% of cholesterol and 500,000 IU/㎏ of vitamin D₂. The other four groups, fermented milk groups, FM-25, FM-50, FM-75 and FM-100 were treated with standard diet containing 1% of cholesterol and 500,000 IU/㎏ of vitamin D₂ and supplied simultaneously with 25%, 50%, 75% and 100% of fermented milk in drink, respectively. The animals were sacrificed for analysis in 3,6,9 and 12 months. The results were as follows: 1. Rats in all groups treated with cholesterol and vitamin D₂ showed significantly lower food intake than did that of normal control (p<0.05). The drink consumption of fermented milk groups were significantly higher than those of normal control and cholesterol control groups(p<0.05). 2. Rats in all groups treated with cholesterol and vitamin D₂ lost weight in 6 months. The body weight of the rats in fermented milk groups increased after 6 months while all the rats in the cholesterol control group died. The more percentage of fermented milk in drink increased, the more they gained weight. 3. Food and protein efficiency ratios of each group showed a tendency similar to that of body weight change. The ratios in fermented milk groups increase in 12 months while that became blunted in normal control group. 4. The relative weights of liver, kidney, heart, spleen, and adrenal gland in cholesterol were higher than those in normal control group (p<0.05). No tendency of the relative organ weight among fermented milk groups and feeding period was observed. 5. The content of calcium in serum by feeding period significantly decreased in all groups (p<0.05). In case of the content of inorganic phosphorous in serum, no significant difference among groups or feeding periods was observed though that was the highest in the cholesterol control group. 6. The fermented milk groups showed significantly lower total cholesterol than did the cholesterol control group(p<0.05). The more percentage of fermented milk in drink increased, the lower the content got. The ratio of HDL-cholesterol to total cholesterol in fermented milk groups was significantly higher than that in cholesterol control group though it showed a tendency of decreasing by feeding periods. No tendency of content of serum protein and glucose among groups and feeding periods was observed.
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한국산 전통 간장과 된장의 숙성 중 Aflatoxin의 변화와 그 특징 : 제 2 보 Part 2
김종규,노우섭 대한보건협회 2000 대한보건연구 Vol.26 No.1
The changes of aflatoxins of traditional Korean soy sauce (kan-jang) and soybean paste (doen-jang) during ripening and storage for 12 months and the characteristics of the changes were investigated. All of the preparation methods for meju cakes (soybean cakes), soy sauce, and soybean paste followed the recommendations of the Korea Food Research Institute. Food components and aflatoxins were analyzed at 0, 3, 6, 9, and 12 months. At the initial stage aflatoxins were detected at a trace level (below the detection limit, 2 ppb), 7.2 ppb, 2.8 ppb, and 3.9 ppb in soybeans, meju cakes, soy sauce and soybean paste, respectively. We suspect that the process of making and fermenting meju cakes was mainly responsible for the aflatoxin contamination in the soy sauce and soybean paste. Parts of the toxins in the soybean paste were degraded during ripening and storage and showed only a trace level in 6 months. Although the aflatoxin content of soy sauce increased over 1 year of storage time, it was still far below the 10 ppb safety limit of the Standards and Specifications of Korea; furthermore we could expect destruction of parts of toxin in the soy sauce when we boil it in cooking. It was strongly suspected that these changes in the soy sauce and soybean paste were due to the difference in their crude fat and fatty acid content. This study indicates that soy sauce and soybean paste are quite safe to eat; although more research should be conducted to discover how to eliminate even the low levels of aflatoxin found especially in the soy sauce.
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콜레스테롤 투여 흰쥐에 있어서 유산균 발효유의 음용효과(2)
이용욱,김종규,노우섭 한국식품위생안전성학회 1992 한국식품위생안전성학회지 Vol.7 No.2
This study was performed to investigate the long term effect of fermented milk in drink on rats fed by cholesterol diet. 150 of 5-week-old male rats of Sprague-Dawley strain were divided into six groups according to diet and content of fermented milk in drink. The first group served as normal control group fed by synthetic pellets of standard diet. The second, cholesterol control group, was treated with standard diet containing I~o of cholesterol and 500,000IU/100g of vitamin D₂. The other four groups, fermented milk groups, FM-25, FM-50, FM 75 and FM-100 were heated with the cholesterol and vitamin D₂ diet and supplied with 25%, 50%, 75% and 100% of fermented milk in drink, respectively. The animals were sacrificed for analysis in 3, 6, 9 and 12 months. Weight gain, diet intake, and drink consumption were significantly different among groups. Fermented milk reduced serum cholesterol to a significant effect (p$lt;0.05) and significantly increased the ratio of high density lipoprotein cholesterol to total cholesterol (p$lt;0.05). Serum triglycerides were reduced to a smaller and less significant effect in fermented milk group. The aorta and liver of fermented milk showed slighter medial calcification and necrosis and milder fat degeneration than did the cholesterol control group. Supplementation of fermented milk may have a helpful effect on hypercholesteremia and atherosclerosis.
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