Effects of Processed Cuttlefish on Lipid and Immunoglobulin Levels in Mice Blood
2010
Jeong, H.S., Kangwon National University, Chuncheon, Republic of Korea | Ha, J.H., Kangwon National University, Chuncheon, Republic of Korea | Oh, S.H., Kangwon National University, Chuncheon, Republic of Korea | Kim, S.S., Kangwon National University, Chuncheon, Republic of Korea | Jeong, M.H., Kangwon National University, Chuncheon, Republic of Korea | Choi, G.P., Gangwon Provincial University, Gangneung, Republic of Korea | Park, U.Y., Gangwon Provincial University, Gangneung, Republic of Korea | Park, S.J., Hallym College, Chuncheon, Republic of Korea | Lee, H.Y., Kangwon National University, Chuncheon, Republic of Korea
The content levels of taurine, DHA, and EPA of dried cuttlefish powder were 11.67±6.62 g/kg, 3001.11±11.42 mg/100 g and 688.13±10.51 mg/100 g, respectively, which were 10~20% higher than those of the salt processed cuttlefish. After feeding dried and salt processed cuttlefish for 4 weeks, total cholesterol concentrations in mice blood were 81.3 mg/dL and 88.1 mg/dL, respectively, which was higher than 78.9 mg/dL of the control. It was also found that dried cuttlefish increased HDL-cholesterol concentrations to 71.6 mg/dL, compared to 63.1 mg/dL of salt processed cuttlefish. The triglyceride contents of dried sample was higher than that of processed sample. Blood glucose concentrations in mice fed dried or salt processed cuttlefish were 77.7 mg/dL and 90.3 mg/dL, respectively. IgG levels increased to 48.1 ng/mL by feeding the processed cuttlefish, compared to 40.3 ng/mL of the dried cuttlefish. Therefore, by analysis of serum lipid, it can be suggested that processed cuttlefish can improve immune activities through adding taurine and polyunsaturated fatty acids.
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