Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Bread Added with Silkpeptide and Cholesterol on Lipid Metabolism of Rat

실크펩티드를 첨가한 빵이 Rat의 지질대사에 미치는 영향

  • Kim, Young-Ho (Dept. of Hotel Baking Technology, Hyejeon College) ;
  • Cho, Nam-Ji (Dept. of Hotel Baking Technology, Hyejeon College)
  • 김영호 (혜전대학 호텔제과제빵과) ;
  • 조남지 (혜전대학 호텔제과제빵과)
  • Published : 2007.04.30
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Abstract

The aim of this study was to investigate the effect of bread supplemented with silkpeptide and cholesterol of on the lipid metabolism in rats. When a rats were fed bread supplemented with silkpeptide and cholesterol, their net weight tended to decrease compared with the control. Although the food intake was increased, this was not significant., but the feed efficiency ratio was substantially decreased. The total and LDL-cholesterols were decreased, but the DHL-cholesterol was increased. The HDL-cholesterol to total cholesterol ratio and level of triglyceride were substantially increased. The atherogenic index was decreased when rats are fed bread supplemented with silkpeptide and; thus, would show an improvement in the effect of high-cholesterol symptoms.

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