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자당(蔗糖)과 포도당(葡萄糖)이 백서간장(白鼠肝臟) 및 혈청(血淸) Cholesterol의 함량(含量)에 미치는 영향(影響)

The Effect on the Change of Liver and Serum Cholesterol Contents of Albino Rats by the Feeding of the Suerose and Glucose

한국동물학회지 1970년 13권 2호 p.44 ~ 50
고진복, 이경로,
소속 상세정보
고진복 ( Koh Jin-Bog ) - 우석대학교 의과대학
이경로 ( Lee Kyung-Ro ) - 건국대학교 생물학과

Abstract

成熟雄性白鼠를 標準食餌群과 10%, 25% 및 40% 葡萄糖食餌群 그리고 10%, 25% 및 40% 蔗糖食餌群으로 나누어 各核當食餌를 2개월간 급식시킨후 肝臟 및 血淸中 cholesterol 含量을 觀察한바 다음과 같은 結論을 얻었다. 1. 肝臟內 總臟器當 cholesterol 含量은 total cholesterol 과 ester 型 cholesterol 은 標準食餌群에 比하여 40% 葡萄糖食餌群은 현저히 증가하였고 free 型 cholesterol 은 標準食餌群에 比하여 各食餌群 모두 증가하였다. 2. 血淸 100ml 中 cholesterol 含量은 total cholesterol 에서는 標準食餌群에 比하여 10% 葡萄糖食餌群 및 蔗糖食餌群은 감소하였으나 40% 蔗糖食餌群은 증가하였다. free型 cholesterol 은 10%, 40% 葡萄糖食餌群 및 10% 蔗糖食餌群에서는 減少하였고 ester型 cholesterol은 10%蔗糖食餌群 및 葡萄糖食餌群에서는 감소하였으나 40%蔗糖食餌群에서는 증가하였다. 이상의 결과로 보아 체내 cholesterol 含量은 食餌中 蛋白質의 量이 一定할때도 食餌性糖質의 量과 種類에 따라서 영향을 받는다는 事實을 알수 있다.

This experiment was made in order to observe the change in contents of the total cholesterol, free cholesterol and ester cholesterol in the liver and serum by the feeding of glucose and sucrose. The animals used for the experiment were adult male albino rat from a pure strain, weighing 285-332g. The animals were divided into standard, glucose and sucrose diet groups. The glucose and sucrose diet groups were redivided into 10%, 25% and 40% diet groups. Their liver and serum were used as sample after they were fed with the corresponding diets, respectively, for two months. 1. In the liver, the total cholesterol and ester cholesterol contents in the 40% glucose diet group were significantly increased and the free cholesterol contents in all diets were respectively increased, compared with the standard diet group. 2. In the serum, the total cholesterol contents in both diet groups, the 10% glucose and 10% sucrose, were decreased but the content in the 40% sucrose diet group was increased, compared with the standard diet group. The free cholesterol contents in the 10 and 40% glucose diet and 10% sucrose diet group were decreased, compared with the standard diet group. The ester cholesterol contents in the 10% glucose and 10% sucrose diet groups were decreased but the content in the 40% sucrose diet group was increased, compared with the standard diet group. Being taken into consideration of the above facts it was acquired that the cholesterol contents are affected by the amounts and kinds of dietary carbohydrate when the protein contents in each diet were constant.

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