Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Effects of Sea Tangle Added Korean Cabbage Kimchi in Vitro and in Vivo

다시마를 첨가한 배추김치의 항산화 효과

  • Ku, Hwa-Suk (Dept. of Food Science & Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Noh, Jeong-Sook (Dept. of Food Science & Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kim, Hyun-Ju (Dept. of Food Science & Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Cheigh, Hong-Sik (Dept. of Food Science & Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Song, Yeong-Ok (Dept. of Food Science & Nutrition, and Kimchi Research Institute, Pusan National University)
  • 구화숙 (부산대학교 생활환경대학 식품영양학과 및 김치연구소) ;
  • 노정숙 (부산대학교 생활환경대학 식품영양학과 및 김치연구소) ;
  • 김현주 (부산대학교 생활환경대학 식품영양학과 및 김치연구소) ;
  • 최홍식 (부산대학교 생활환경대학 식품영양학과 및 김치연구소) ;
  • 송영옥 (부산대학교 생활환경대학 식품영양학과 및 김치연구소)
  • Published : 2007.12.31
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Abstract

The antioxidant effect of Korean cabbage kimchi containing 20% of sea tangle (SK) was studied in the rats fed with high fat diet (HFD) for 8 weeks. The rats (n=40) were divided into four experimental groups as a high fat diet group (HFD), HFD supplemented either with Korean cabbage kimchi used as experimental control (HCK), with SK (HSK), or with J-kimchi (HJK) that was purchased at the local market. The amount of kimchi supplemented was 10%. DPPH radical scavenging activities of SK were significantly higher than those of CK. Kimchi suppressed the hepatic lipid peroxidation significantly, especially by HSK (p<0.05). Inhibition of thiobarbituric acid reactive substances (TBARS) formation in HSK was the greatest among the kimchi groups (p<0.05). The activities of $Cu{\cdot}Zn$-superoxide dismutase (SOD), Mn-SOD and catalase decreased significantly (p<0.05) by kimchi supplementation. SOD and catalase activities of HSK were found to be the lowest among the kimchi groups. The decreased enzyme activity in kimchi group might be due to the less amount of lipid peroxides produced in the rats fed kimchi diet. The lowest antioxidative enzyme activities observed in HSK were in line with those of hepatic POV and TBARS of HSK. Our findings confirmed that kimchi acted as an antioxidant in the high fat fed rats and its antioxidant effect was significantly increased by the addition of sea tangle.

다시마 첨가 배추김치의 항산화 효과를 고지방식이를 섭취시킨 흰 쥐에서 살펴보았다. 동물실험군은 고지방식이군, 고지방식이에 대조김치, 다시마를 20% 첨가한 김치, 그리고 시판하는 J-김치를 첨가한 4군으로 실험군 당 동물은 10마리였으며 사육기간은 8주였다. 지방은 총에너지의 40%를 지방을 첨가하였으며 김치는 동결 건조하여 10% 첨가하였다. 김치의 DPPH 소거 효과는 김치군에서 유의적으로 높았으며 김치군 중 다시마 첨가 김치의 효과가 각 실험 농도에서 유의적으로 높았다(p<0.05). 간의 지질과산화는 김치식이에 의해 유의적으로 감소되었고, 김치군 중 다시마 첨가 김치의 TBARS 농도는 유의적으로 낮았다(p<0.05). 간의 항산화 효소 활성을 살펴보았을 때 김치 섭취군의 $Cu{\cdot}Zn$-SOD, Mn-SOD, 그리고 catalase의 활성은 고지방식이군에 비해 유의적으로 낮았으며(p<0.05) 다시마 첨가 김치군의 효소 활성은 다른 김치군에 비해 유의적으로 낮았다(p<0.05). 이는 고지방식이에 의해 생성된 지질과산화물질이 김치에 존재하는 항산화물질에 의해 제거되어 이를 방어할 항산화 효소활성이 고지방식이군에 비해 낮게 나타난 것으로 생각된다. 본 연구에서는 다시마 첨가 김치의 항산화 효과가 김치군 중 가장 높은 것으로 나타나 김치의 항산화 효과가 다시마의 활성 성분에 의해 더욱 증진된 것으로 확인되었다.

Keywords

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