Study of Crataegi Fructus for Medicinal Foods Applications - Functional Evaluation of Fermented Liquid on the Lipid Profile Improvement High Fat Diet -

Medicinal food로 활용하기 위한 산사(山査)에 관한 연구(2) - 산사발효액이 고지방식이에 있어 지질 대사 개선에 미치는 기능성 평가 -

  • Kim Young-Hee (Department of Food Nutrition for Hotel Culinary Art, Anyang Techology College) ;
  • Chon Jeong-Woo (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University) ;
  • Song You-Jin (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University) ;
  • Han Jone-Hyun (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University) ;
  • Park Sung-Hye (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University)
  • 김영희 (안양과학대학) ;
  • 전정우 (원광대학교 한의학전문대학원 한약자원개발학과) ;
  • 송유진 (원광대학교 한의학전문대학원 한약자원개발학과) ;
  • 한종현 (원광대학교 한의학전문대학원 한약자원개발학과) ;
  • 박성혜 (원광대학교 한의학전문대학원 한약자원개발학과)
  • Published : 2005.10.01

Abstract

The study was performed by examining the effects of fermented liquid of Crataegi Fructus on the lipid profile improvement in rats fed high fat diets. Sprague-Dawley rats of weighting $180.0{\pm}30g$ were randomly divided into five groups : basal diet (Normal control group, NCG), only high fat diet (High fat control group, HFC), high fat diet and supplemented with 1.69 mg/100 g body weight, 3.38 mg/100 g body weight, 6.76 mg/100 g body weight by fermented liquid of Crataegi Fructus - HFL, HFM, HFH group). These experimental diets were fed for 6 weeks. The fermented liquid of Crataegi Fructus fed groups had more significantly decreased in the levels of serum total cholesterol, triglyceride, LDL-cholesterol and atherogenic index than the high fat control group, while the HDL-cholesterol was higher when compared to the normal control group. Total lipid, total cholesterol, triglyceride, LDL-cholesterol contents in liver were decreased in high fat experimental groups. But the degree of increment was reduced by administration of fermented liquid of Crataegi Fructus. while the fermented liquid of Crataegi Fructus fed group had ore significantly increased in the level of HDL-cholesterol than the high fat control group. The singularity of the unsaturated fatty acid contents attracted our attention. Especially, the polyunsaturated fatty acid compositions were 36.36%, 34.70%, 20.31%in serum, liver and fecal of fermented liquid of Crataegi Fructus fed groups, respectively. These results imply that the fermented liquid of Crataegi Fructus can be used as possible food resources and medicinal food materials.

Keywords