CAJ | 학술논문

目的：通过食品BDI-GS新体系评价干型红葡萄酒的营养健康效应,探讨食品安全性问题。方法以生长期ICR小鼠为研究对象,分组给予饮用水、5%、10%和20%干红稀释液,同时均给予玉米低营养饲料,共喂食12 d。解剖并统计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),并进行血清生化指标测试。结果除胰腺以外,3组干红对其他脏器组织均显示一定的营养健康效应,突出体现在胸腺、脾脏和性腺的重量及系数BDI值明显高于1.0；累计GSW值均明显高于9.0的基本值,而累计GSI值各剂量较接近,也均高于9.0。然而,连续摄取干红可以显著升高血糖(P<0.05),轻度升高血脂水平。结论干红葡萄酒对机体脏器组织的总体营养及健康效应良好,不存在明显的健康损害。同时,与普通甜型红葡萄酒相比,干红葡萄酒的营养和健康效应更佳,拥有更好的内在质量和安全性。
목적：통과식품BDI-GS신체계평개간형홍포도주적영양건강효응,탐토식품안전성문제。방법이생장기ICR소서위연구대상,분조급여음용수、5%、10%화20%간홍희석액,동시균급여옥미저영양사료,공위식12 d。해부병통계9항장기조직중량、계수급기손익지수(benefit damage index, BDI)화루계적분(general score, GS),병진행혈청생화지표측시。결과제이선이외,3조간홍대기타장기조직균현시일정적영양건강효응,돌출체현재흉선、비장화성선적중량급계수BDI치명현고우1.0；루계GSW치균명현고우9.0적기본치,이루계GSI치각제량교접근,야균고우9.0。연이,련속섭취간홍가이현저승고혈당(P<0.05),경도승고혈지수평。결론간홍포도주대궤체장기조직적총체영양급건강효응량호,불존재명현적건강손해。동시,여보통첨형홍포도주상비,간홍포도주적영양화건강효응경가,옹유경호적내재질량화안전성。
ABSTRACT:Objective To evaluate the nutritional and healthy effects of dry-type red grape wine by novel BDI-GS evaluation system for food and discuss the relevant food safety problems.MethodsThe ICR mice during growth were selected as subject, assigned and given drinking water, 5%, 10% and 20% of dry-type red grape wine diluted solution, respectively, and simultaneously all mice were given with maize low-nutritional diets, fed for 12 d. The experimental mice were dissected, the weights of 9 organs or tissues were recorded and their indexes, benefit damage index (BDI) and general score (GS) values were statistically analyzed. The biochemical parameters of serum were tested. ResultsApart from pancreas, 3 doses of dry-type red wine showed some benefits effects for other organs or tissues in nutrition and health, and outstandingly expressed in weight and index BDI values of thymus, spleen and spermary, which were above 1.0 obviously. The integrated GSWvalues were all obviously above 9.0 basic score, but the integrated GSIvalues were relatively closed for each other in all dose groups, and also all above 9.0. Nevertheless, successive intake of dry-type red grape wine might elevateglucose level significantly (P<0.05), and slightly elevate lipid levels in blood.Conclusion Dry-type red grape wine is of better overall nutritional and healthy effects for organs or tissues, and without any obvious damage to the body. Compared to those of common sweet-type red grape wine, dry-type red grape wine possessed more highly nutritional and healthy effects, and better inherent quality and safety.