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Effects of Kimchi on Tissue and Fecal Lipid Composition and Apolipoprotein and Thyroxine Levels in Rats
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흰쥐에서 김치식이가 조직과 분변의 지질조성과 Apo단백 및 Thyroxine 농도에 미치는 영향

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Academic journal
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Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.26 No.3 KCI Accredited Journals SCOPUS
Published
1997.6
Pages
507 - 513 (7page)

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Effects of Kimchi on Tissue and Fecal Lipid Composition and Apolipoprotein and Thyroxine Levels in Rats
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This study was carried out to examine whether kimchi has hypolipidemic effect and to know how it exerts lipid-lowering effect in rats. Male Sprague-Dawley rats were fed with kimchi-free diet, or 3%, or 5%, or 10% kimchi diets for 6 weeks. Plasma cholesterol level was lowered in rats fed all concentrations of kimchi diets, and plasma triglyceride(TG) level was lowered in 10% kimchi diet group compared with that of control significantly(p＜0.05). The intake of kimchi lowered VLDL-cholesterol and VLDL-TG levels, whereas increased HDL-cholesterol level significantly(p＜0.05). LDL-cholesterol level was lowered only in 5% kimchi diet group and LDL-TG level was lowered in all kimchi diet groups compared with those of control significantly(p＜0.05). The intake of 5% and 10% kimchi diets also lowered the levels of hepatic cholesterol, TG, total lipid, and apolipoprotein B, whereas increased the levels of fecal total fat, cholesterol, TG, and apolipoprotein A-1 significantly(p＜0.05). Triiodothyronine(T₃) level was elevated in rats fed kimchi diet, whereas thyroxine(T₄) level was not affected by kimchi treatment. These observations support that the intake of kimchi in rats lowers plasma and hepatic lipid levels by increasing the excretion of TG and cholesterol through feces, by the elevation of T₃ level, and by the altered lipoprotein metabolism.

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