The Effects of Solvent Fractions of Kimchi on Plasma Lipid Concentration of Rabit Fed High Cholesterol Diet

The antioxidative effects of solvent fractions of kimchi on LDL oxidation in vitro as well as hypolipidemic effects of these fractions in rabbit fed atherogenic diet were studied. Methanol extract of deffated kimchi was fractionated sequentially with dichloromethane, ethylacetate, butanol and water. All solvent fractions of kimchi inhibited ion Cu -induced LDL oxidation. Among these fractions, the dichloromethane fraction at the concentration of 25 micro g/mL showed the highest antioxidant effects against LDL oxidation in the aspect of inhibiting TBARS production by 28.03% or prolonged lag phase duration 2-fold compared to those of control. Based on the results from in vitro study, New Zealand White Rabbits grouped six each were fed for 8 weeks either basal diet containing 1% cholesterol or experimental diet containing dichloromethane, ethylacetate or water fraction added to the basal diet. The amount of solvent fraction of kimchi added to the experimental diet was equivalent to 5% of freeze-dried kimchi. The hypolipidemic effects was observed from all experimental groups, especially from dichloromethane fraction added group. The plasma and LDL cholesterol levels of this group were decreased by 49% and 47%, respectively while that of HDV increased by 91% compared to those of control. The calculated atherogenic index for the dichloromethane group was the lowest among groups. However, TG lowering effect of experimental group was not observed since solvent fraction of kimchi was used instead of freeze-dried kimchi. The TBARS concentration of LDL isolated from rabbit fed dichloromethane fraction was decreased 21% than that of control. These results indicate that active principles responsible for inhibiting LDL oxidation and lowering plasma cholesterol may present abundantly in dichloromethane fraction of kimchi.