Antiatherogenic effects of Korean cabbage kimchi with added short arm octopus
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- 作者：Koeun Jung (1)
Sun Hee Hong (1)
Mijeong Kim (1)
Ji-Sook Han (1)
Mi-Soon Jang (2)
Yeong Ok Song (1)
1. Department of Food Science and Nutrition and Kimchi Research Institute ; Pusan National University ; Busan ; 609-735 ; Korea
2. Food and Safety Research Center ; National Fisheries Research & Development Institute ; Busan ; 619-705 ; Korea - 关键词：adimchae ; short arm octopus ; abalone ; triglyceride ; fatty streak
- 刊名：Food Science and Biotechnology
- 出版年：2015
- 出版时间：February 2015
- 年：2015
- 卷：24
- 期：1
- 页码：249-255
- 全文大小：315 KB
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- 刊物主题：Chemistry
Nutrition
Food Science - 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
- ISSN：2092-6456
文摘
Adimchae is a kimchi that contains more than 10% seafood. The lipid lowering and antiatherogenic effects of adimchae containing abalone or short arm octopus were compared with traditional Korean cabbage kimchi. Treated seafood was added to kimchi at 10%. ApoE KO mice (n=18) were fed an athrogenic diet supplemented with 10% freeze-dried cabbage kimchi (control), short arm octopus added kimchi (SK), or abalone added kimchi (AK) for 8 weeks. Plasma and hepatic triglyceride concentrations of SK group mice decreased significantly (ppp