자두와인의 섭취가 흰쥐의 지질대사 및 지질과산화에 미치는 영향

Abstract

Dept of Food and Nutrition, Kyungpook National University, Daegu 702-701, KoreaAbstractThe effect of plum wine on lipid metabolism and lipid peroxidation in rats with chronic ethanol consumption was evaluated. Sprague-Dawley rats were randomly divided into the following 4 groups; water (NC), alcohol control (AC), low concentration plum wine (LP) and plum wine (P). The alcohol content of experimental drink-ing water of AC, LP and P were 6%, 6% and 12%, respectively. Animals were fed AIN-76 diet and experimental drinking water for 4 weeks. LP group showed significantly decreased liver weight per 100 g body weight, the levels of total cholesterol and atherogenic index in plasma whereas the ratio of HDL-cholesterol to total cholesterol was significantly increased in comparison to that of AC group. LP and P groups showed sig-nificantly decreased total lipid, total cholesterol in liver tissue, AST and ALT activities of plasma as compared with that of AC group. LP and P groups showed a significant decrease in the level of plasma lipid peroxidation products and LP group showed a significant decrease in the level of liver lipid peroxidation products as com-pared with that of AC group. These results suggest that supplementation of low concentration plum wine may exert more beneficial effects than pure alcohol beverage on lipid metabolism and lipid peroxidation prod-ucts in chronically alcohol-treated animals by improving lipid profiles in plasma and liver tissues and decreas-ing plasma and hepatic lipid peroxidation product.Key words: plum, plum wine, lipid peroxidation, lipid metabolism