CAJ | 학술논문

目的：本研究以玉米低营养饲料喂养小鼠为动物模型,结合建立的食品BDI-GS评价新体系以评价甜型红葡萄酒的营养及健康效应。方法以线性生长期健康啮齿类ICR小鼠为对象,各组小鼠均喂食单纯玉米饲料。空白组小鼠给予饮用水,受试物小鼠每天分别灌胃给予0.2、0.4、0.8 mL的红酒原液,共灌胃12 d。隔天称取体重1次,末次称重后眼眶取血、处死解剖,通过统计9项脏器组织重量、系数及其损益指数(benefit-damage index, BDI)和累计积分(general score, GS)等指标进行评价,并进行血清生化指标的分析测试。结果甜型红酒低、中剂量对部分脏器营养指标均显示一定有益效应,主要表现在胸腺、胰腺、肝肾和性腺的重量BDI略高于1.0；综合营养效应(累计GSW)明显优于大剂量组小鼠,而综合健康效应(累计GSI)各剂量相近。同时,连续灌服甜型红酒可以显著升高血糖(P<0.05, P<0.01),升高血液甘油三酯(triglyceride, TG)。结论甜型红酒对机体脏器组织的总体营养及健康效应均较低,但也未见明显损害,连续饮用会使血糖升高,对血脂还会造成一定不利影响。同时,也表明低营养模型结合BDI-GS评价体系适合酒类及饮品的营养健康效应的评价,并提出新的食品健康的评定标准及食品质量安全的设想。
목적：본연구이옥미저영양사료위양소서위동물모형,결합건립적식품BDI-GS평개신체계이평개첨형홍포도주적영양급건강효응。방법이선성생장기건강교치류ICR소서위대상,각조소서균위식단순옥미사료。공백조소서급여음용수,수시물소서매천분별관위급여0.2、0.4、0.8 mL적홍주원액,공관위12 d。격천칭취체중1차,말차칭중후안광취혈、처사해부,통과통계9항장기조직중량、계수급기손익지수(benefit-damage index, BDI)화루계적분(general score, GS)등지표진행평개,병진행혈청생화지표적분석측시。결과첨형홍주저、중제량대부분장기영양지표균현시일정유익효응,주요표현재흉선、이선、간신화성선적중량BDI략고우1.0；종합영양효응(루계GSW)명현우우대제량조소서,이종합건강효응(루계GSI)각제량상근。동시,련속관복첨형홍주가이현저승고혈당(P<0.05, P<0.01),승고혈액감유삼지(triglyceride, TG)。결론첨형홍주대궤체장기조직적총체영양급건강효응균교저,단야미견명현손해,련속음용회사혈당승고,대혈지환회조성일정불리영향。동시,야표명저영양모형결합BDI-GS평개체계괄합주류급음품적영양건강효응적평개,병제출신적식품건강적평정표준급식품질량안전적설상。
Objective To evaluate nutritional and healthy effects of marketing sweet-type red wine by maize a low-nutritional diet fed mice model combined novel BDI-GS evaluation system. Methods The healthy rodent ICR mice during linear growth were selected as subject, both groups of mice were fed with common maize low-nutritional diets, the control mice were given drinking water, and at the same time the treated mice were given P.O 0.2, 0.4 and 0.8 mL original syrup of red wine, respectively, once each day, ig for 12 d in total. Body masses were weighed every two days, after masses weighing in the end, all animals were taken blood samples from orbital and then euthanized. Evaluation was performed by statistical analyses on ab-solute and relative masses of 9 organs or tissues and their BDI and GS values, and serum biochemical parame-ters were measured. Results The sweet-type red wine in low and medium doses showed some benefits for part nutritional indicators, majorly expressed in the weight BDIs of thymus, pancreas, liver, kidneys and sper-mary were slightly above 1.0, and the overall nutritional effects (integrated GSW value) was higher than that of higher dose of red wine, but overall healthy effect of red wine were similar in all three doses. In the meanwhile, successive intake of sweet-type red wine could significantly enhance glucose (P<0.05, P<0.01) and triglyceride (TG) levels in blood. Conclusion Sweet-type red wine has relatively lower nutritional effect, but without ob-vious damage, and continuous intake of it may still elevate the level of blood glucose, and yield some negative effects on blood lipid. Simultaneously, it is also demonstrated that lower-nutritional model in combination with the BDI-GS system is available to functions evaluation of nutrition and health for wine and drinks, and presents novel assessment criteria of healthfulness and imagination of safe quality for foods.