Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Effects of Different Kinds of Korean Soybeans on Body Lipids and Lipid Peroxidation in Rats

다양한 콩종류가 흰쥐의 체내지질과 지질과산화에 미치는 영향

  • Kim, Hye-Young P. (Department of Food and Nutrition, Yongin University) ;
  • Han, Yoon-Hee (Department of Food and Nutrition, Yongin University) ;
  • Kim, Myung-Hee (Department of Food Service Management and Culinary Arts, Kyonggi University) ;
  • Kim, Kang-Sung (Department of Food and Nutrition, Yongin University)
  • 김혜영 (용인대학교 식품영양학과) ;
  • 한윤희 (용인대학교 식품영양학과) ;
  • 김명희 (경기대학교 외식조리학과) ;
  • 김강성 (용인대학교 식품영양학과)
  • Published : 2007.04.30
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Abstract

This study was conducted to investigate the effect of different kinds of traditional Korean soybeans on blood and liver lipids and lipid peroxidation. SD male rats (n=48) were assigned to six different groups and provided experimental diets for 28 days. The protein source of the diet was casein, isolated soy protein (ISP), or casein plus traditional soy powders (yellow bean, huktae, jinuni or seorietae). The ISP, jinuni and seorietae diet decreased blood triglyceride compared to casein group. The ISP groups had lower hepatic total lipid and triglycerides than casein groups. The yellow bean and seorietae group had hepatic lipid lowering effects, but the effect was not found in huktae and jinuni group. The glutamate-oxaloacetate transaminase activity was significantly decreased in ISP and jinuni groups than in casein group. The glutamate-pyruvate transaminase activity was also decreased in ISP group. The results of this study suggest that jinuni, yellow bean and seorietae groups are more effective in lowering body lipids than huktae group.

Keywords

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