납에 노출된 흰쥐에서 Chlorella 섭취가 혈청내 지방성분 및 효소활성에 미치는 영향

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 14권 / 2호
ㆍ저자명 : 윤혜진, 위성언

영어 초록

This study was performed to investigate the influence of Chlorella which effected the change of Pb contents, enzyme activity and lipid compounds on the rats fed the beverage involved Pb and the different contented Chlorella added-diets for 18weeks. The rat`s weight of 200ppm Pb group was decreased 6.04% and the cause of that was Pb intake. But the rat`s weight of Chlorella added-diets+200ppm Pb group was increased 4.02%(p<0.01). When feeding the different(0%, 2%, 5%, 10%) Chlorella added-diets with the Pb contented beverage to the rats, we could know that the Pb contents accumulated on tissue were decreased to 20.70(0%), 12.88(2%), 14.83 (5%) and 19.56(10%), compared with the quantity of Pb taken in. Total-cholesterol, triglyceride, glucose content and AST, ALT, ALP, LDH enzyme activity in serum were the highest on 200ppm Pb group and those were decreased by the order of different (2%∼5%>10%) Chlorella contents +200ppmPb group. A significance was recognized on the level of 1%. Therefore, when rats were exposed to Pb, it was thought that the amount of Chlorella intake was adequate on content 2∼5% for reducing the lead toxicity.

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