earticle

영어

tEffect of citrus pectin oligosaccharides produced by irradiation was studied on the ability to improve lipidmetabolism and hypercholesterolemia in mice fed high cholesterol diets. A total of 35 mice were divided into 5 groups andfed the following diets for 6 weeks: normal diet (C), 0.5% cholesterol (CH), 0.5% cholesterol+5% non-irradiated pectin (P),0.5% cholesterol+5% irradiated pectin at 20kGy (PIR), and 0.5% cholesterol+5% irradiated at 20 kGy and dialyzed (PIR-F).CH group had significantly higher serum triglycerides, total cholesterol, and low density lipoprotein (LDL)-cholesterolcontents than pectin oligosaccharide-treated groups (p<0.05). Triglycerides and total cholesterol contents was the lowest in Cand PIR-F and followed by PIR and P group, and CH group had significantly higher LDL-cholesterol. Serum high densitylipoprotein (HDL)-cholesterol content in C group was not different from that in CH and P groups, but lower than that of PIRand PIR-F groups. These results suggest that pectin oligosaccharides produced by irradiation can reduce the levels of serumtriglyceride, total cholesterol, and LDL-cholesterol in the blood of mice fed high-cholesterol diets and therefore, irradiationcan be used as a tool to produce functional oligosaccharides from citrus pectin.