양파추출물 유산 발효 섭취가 고지방식이 흰쥐의 운동 유발성 지질과산화 및 항산화 효소에 미치는 영향

Abstract

This study was conducted to investigate the effects of lactic acid fermented Onion supplementation and acute swimming exercise on lipid peroxidation levels and SOD protein activity of rats fed a high-fat diet. Thirty-two SD male rats, 6 weeks of age, were randomly divided into 4 groups: high fat diet sedentary group(HS, n=8), high fat diet exercised group(HE, n=8), lactic acid fermented Onion supplemented sedentary group(OS, n=8), lactic acid fermented Onion supplemented exercised group(OE, n=8). They were given a high fat diet (HS and HE) or supplemented 3% of lactic acid fermented Onion(OS and OE) for 4 weeks. The animals in the swim groups swam for 60 min/days, 5 days/wk for 4 weeks in a plastic tube filled with water(temp: 35±1℃, depth 50cm, radius: 25cm). In the results, serum TG level of OE group was significantly lower than that of the HE and OS group(p<.01). Serum TC level of OS group was significantly lower than that of the HS group(p<.01) and serum HDLC level of OS group was significantly higher than that of the HS group(p<.05). Furthermore, GPx activity of HE, OS and OE group were significantly increased compared to HS.(p<.01) despite of no significant differences in SOD activity. These results suggest that Lactic acid fermented Onion supplementation has a positive effect on serum lipid profiles and antioxidant enzymes in rats during the acute swimming exercise.