발효홍차 음료가 콜레스테롤을 급여한 흰쥐의 지질대사 및 효소활성에 미치는 영향 = Effects of Tea Fungus/Kombucha Beverage on Lipid Metabolism and Enzyme Activities in Rats Fed High Cholesterol Diet

다국어 초록 (Multilingual Abstract)

The effects of tea fungus/kombucha beverage (TF) on the body weight gain, lipid metabolism, protein levels, and enzyme activities in growing male rats fed high cholesterol diet were studied. Sprague-Dawley rats were received 4 types of diets for 4 weeks, respectively: a control diet group, a control TF diet group (control diet + 20% TF in water), a cholesterol diet group (control diet + 1% cholesterol) and a cholesterol TF diet group (cholesterol diet + 20% TF in water). The body weight gains, food intake, food efficiency ratios, and kidney and spleen weights of the rats fed all experimental diets were similar to those of the rats fed control diet. There were no differences in the concentrations of triglyceride, HDL-cholesterol, total protein, and glucose, and the activities of GOT, GPT, LDH and alkaline phosphatase in the serum among the experimental diet groups. The hepatic weights and the concentrations of hepatic total lipid, cholesterol and triglyceride of the rats fed cholesterol diet and cholesterol TF diet were significantly higher than those of the rats fed control diet. The concentration of L DL-cholesterol and HDL-cholesterol/total cholesterol ratio in the serum of the rats fed cholesterol TF diet were similar to those of the rats fed cholesterol diet. The concentrations of total lipid, total cholesterol and free cholesterol, and atherogenic index in serum of the rats fed cholesterol TF diet were significantly decreased compared with the rats fed the cholesterol diet. In conclusion, the 20% tea fungus/kombucha beverage feeding decreased the concentrations of the total lipid, total cholesterol and free cholesterol, and the atherogenic index in the serum of the rats fed high cholesterol diets, but, it could not decrease the concentrations of the total lipid, cholesterol and triglyceride in the liver.